For sponge: Boil brown sugar and water. Add in the coffee powder. Melt together dark chocolate and butter and mix in stand mixer at a slow speed. When the mix is at room temperature, add eggs and egg yolks.
Fold in the flour and baking soda with a paddle in stand mixer at a slow speed. Bake at 160 degrees Celsius.
For ganache: Boil cream and glucose, stir in the chocolates and mix in a stand mixer with a paddle at a slow speed. When at 35 degrees Celsius, emulsify soft butter and whisky. Blend with hand blender until smooth.
For glaze: Boil water, cream, sugar and glucose. Add cocoa powder and cook for 10 minutes. Add in the pre-soaked gelatin and strain.
For assembly: Layer the mud sponge with whisky ganache in a dome-shaped fleximould and allow to chill in the deep freezer overnight. Bring the glaze to 40 degrees Celsius, hand blend and pour on top of the cake and garnish with fresh berries (blueberries/red currants/ black berries) and meringues.