Preheat oven to 150°C and grease a 28cm cake tin.
Beat egg whites for the hell cake until stiff peaks form.
Mix remaining hell cake ingredients and fold in stiffened egg whites.
Pour mixture into the tin and bake for 75 minutes.
Cool the cake upside down on a rack once handled.
Grease and line 16 small 5cm diameter cake tins.
Prepare heaven cake batter using the same folding method and divide into 16 tins.
Bake for 17 minutes, trim to uniform size, and cool upside down.
Melt dark chocolate and cream in a microwave to create a ganache.
Soak gelatine leaves in cold water for five minutes.
Boil sugar and 120ml water, then stir in syrup, cocoa, cream, and gelatine.
Whisk meringue ingredients over simmering water for 8 minutes until glossy.
Slice the hell cake into two discs and freeze for 10 minutes.
Pipe lemon curd into holes cut inside the heaven cakes.
Coat heaven cakes in meringue and roll them in desiccated coconut.
Stack heaven cakes on a 15cm board using straws for support.
Sandwich hell cake discs with jam and ganache, then coat the exterior.
Freeze the coated hell cake for 10 minutes.
Temper chocolate to 30°C and create decorative shards and lettering on silicon paper.
Apply a final smooth layer of ganache and freeze for 15 minutes.
Warm the glaze and pour it carefully over the hell cake.
Use a hairdryer on the glaze to achieve a high-shine finish.
Place the chocolate nameplate onto the glazed cake.
Secure the heaven cake stack onto the hell cake using straws.
Pipe meringue swirls to bridge the cakes and brown with a blowtorch.
Attach chocolate shards around the edges of the cake.
Apply gold leaf to the heaven cakes for final decoration.