Method:
1.    Gather all ingredients. Preheat the oven to 175 degrees C. Grease and flour two 22 cm cake pans and line the bases with Supa Mama® Baking Paper. 
2.    Stir sugar, flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
3.    Add spices and coffee to the dry mix. Fold in half of the chocolate (chopped).
4.    Add eggs, milk, oil and vanilla; mix for 2 minutes on medium speed with an electric mixer.
5.    Stir in the boiling water. The batter will be thin.
6.    Pour the mixture evenly into the prepared pans.
7.    Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 30 to 35 minutes. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Chocolate icing
Mix Icing with cocoa – set some aside for dusting. Combine dry ingredients with butter and water and mix. Sandwich the cakes together with ⅓ of the icing. Spread ⅓ of the icing around the sides of the cake. Spread the grated chocolate out on some baking paper and roll the sides of the cake in the grated chocolate.
Smooth the remaining icing over the top of the cake and tightly pack the chocolate balls in a double row around the outside of the cake. Dust middle with cocoa powder. Add colourful candy-coated eggs.