2 9″ round cake pans
wax paper for lining the bottom of the pans
butter for coating the insides of the pans
2 packages MrVities rich tea biscuits (each package is 200 g., so 400 g. total)
1 stick unsalted butter, salted
1 cup sugar
1/2 lb. dark (at least 60% cacao) chocolate
2 eggs, beaten
1 lb. dark chocolate for icing
2 T. butter for icing
4 oz. white chocolate for decorating the cake
silver, gold or clear sugar sparkles for decorating the cake
Cut a round of wax paper to fit in each of the two cake pans. Butter the pans, then place the wax paper in the bottoms. Butter the wax paper.
In a large mixing bowl, use your hands to crumble up the biscuits into almond-sized pieces (there will be a lot of smaller crumbs created in the process, that’s okay).
In a stand mixer cream together the butter and sugar until it becomes a light lemon color, 3-4 minutes.
In a double boiler over medium heat slowly melt 8 oz. of the dark chocolate. Stir as you go, the chocolate holds its shape even though it’s melted. Stir ’til it’s all smooth then add the creamed butter and sugar, stirring constantly. When the mixture is heated through and the chocolate is thin and glossy whisk in the beaten eggs, just a teaspoon or two at a time, stirring so the egg incorporates into the chocolate as it cooks.
When it’s all mixed and smoth turn out the chocolate mixture into the bowl with the crumbled biscuits. Use a wooden spoon to toss and toss and turn and toss the chocolate all over the biscuit bits until everything has a chocolate coating.
Divide the biscuits evenly between the two prepared cake pans. Use the spoon to press down the biscuits to for a flat bottom in the pan. Use the spoon to smooth out the top of the biscuit pieces too. You want to have flat surfaces on both sides to make a pretty cake.
Cover each pan with foil or plastic wrap and refrigerate at least three hours.
Take the cakes from the fridge and let stand while you melt the other 16 oz. dark chocolate for the icing. Melt in the microwave at 50% power, 30 seconds at a time, stirring between each cooking period. When the chocolate is almost all the way melted at 2 T. of butter. Continue to cook at 50% power in 30 seconds or less increments, stirring until you have a smooth glossy glaze.
Place a cooling rack on a counter top that is covered with waxed paper. Run a spatula around the edge of the cakes and turn out onto a cooling rack.
Ice as you would a regular cake — cover one cake round with the glaze, place the second on top, then spread the glaze all over the top and sides. Excess chocolate glaze will drip through the rack onto the waxed paper — use a metal spatula to scrape it up and re-apply to the cake so it has a nice thick smooth chocolate coating all the way around.
Melt the white chocolate in the same manner as the dark chocolate. When thin and smooth and runny, use a pastry bag and tip to decorate the cake as you see fit. Ditto with the sprinkles. I went the Imperial Crown route, but who’s to say what you might want to do?
Use a metal spatula to remove the cake from the rack and plate on your most cake plate.