Mix 1 tbsp sugar and 1 tsp coffee in the 1/2 cup boiling water. Keep aside.

Chop the chocolate into small pieces.

Melt in the microwave or saucepan. Keep aside to cool.

Whisk the soft butter using a fork. You can use a beater if you want, but a fork works fine.

When the butter is creamy (hardly takes a minute) , add sifted icing sugar and mix well. If you want , you can add the sugar in two installments so you ensure a good mixing.

Mix in the melted chocolate until smooth.

It ll be a thick glossy frosting

Lay four strips of butter paper on a plate crisscrossing in a square like in the picture. This is so that they catch any drips. At the end of making the cake, you can slide them out and your plate will be clean.

Take the coffee in a shallow bowl and dip each biscuit in it , each side for 30 seconds

Lay the soaked biscuits on the prepared plate. I laid them 2 by 3. So I got four layers of biscuits high. You can do any way you want.

Spread a thin layer of buttercream on the biscuits .

Repeat with all the biscuits and alternate with the buttercream.

Spread the buttercream on the top and sides. You could frost fancily , I as usual kept it rustic with some chocolate shavings. Set in the refrigerator for 2-3 hours.