Line the bottom of the cake pan with butter paper. Beat egg whites, 2 tablespoon sugar and vinegar and beat till stiff peaks formed amd keep it aside.
Sieve flour, icing sugar, cocoa powder, baking powder, salt into a bowl.
Add oil, coffee and the 3 egg yolks into it and beat till mixed completely.
Whip in the egg whites slowly using spatula.
Pour the batter into the cake pan.
Bake at 200°C for 25min
For the buttercream, beat the three egg yolks and to it add 4 tablespoon sugar.
Heat water with 3 tablespoon sugar and pour it thorugh the sides of the bowl while whisking continuously.
Pour vanilla essence to it
Add butter in small pieces and beat continuously.
Pour in the melted chocolate and beat it.
Take out cake from oven and allow to cool to room temperature in the pan.
Remove from pan and apply buttercream over it.
Cut out piece of fondant and place on top of cream.
For the chocolate spoons, pour chocolate in spoon mould and place in refrigerate.
Mix coconut and condensed milk to form a tight mixture.
Place this mix into the cooled chocolate and pour remaining chocolate and cover it and keep in refrigerator.
For chocolate leaves, mix chocolate and peanut butter and pour in mould and keep in refrigerator.
Once cooled place the fondant, chocolate spoon and leaves on the cake.