Violet Crumble Easter Chocolate Cake

Ingredients

• 250g unsalted butter at room temperature
• 200g dark chocolate buds at least 70% cocoa solids
• 1 ½ teaspoons instant coffee granules, dissolved in 1 ½ cups boiling water
• 1 cup caster sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 2/3 cup self-raising flour
• 1/3 cup Dutch-processed cocoa powder
• ¼ teaspoon salt
• 3 Violet Crumble bars, crushed
• 1 cup Violet Crumble Nuggets
• 600 mls thickened cream
• 3 tablespoons icing sugar