The Royal Wedding Groom’s Cake: Chocolate Biscuit Cake

1. Spray a 7 or 8 inch springform pan with cooking spray.
2. Place the biscuits in a zippered storage bag, and break into ½ inch or ¼ inch chunks using your hands or a rolling pin. You want chunks, not crumbs.
3. In a medium glass bowl, combine the cream, honey, and butter for the cake. Microwave on high for 1 ½ to 2 minutes, or until mixture bubbles.
4. Add the chopped chocolate, and stir until melted, and mixture is smooth.
5. Stir in the vanilla.
6. Fold the chunks of biscuits into the chocolate mixture, stirring until fully coated.
7. Use a rubber spatula to spoon the mixture into the prepared pan, and smooth the top.
8. Gently tap the pan on the counter top a few times to release any air bubbles.
9. Refrigerate for 3 hours or until firmly set.
10. Once the cake has chilled, prepare the glaze by pouring the cream into a small saucepan. Add the butter, and heat to boiling over medium-low heat.
11. Remove from heat, and the chopped chocolate. Stir in the chocolate until completely melted and smooth; briefly set aside.
12. Run a thin paring knife along the inner edge of the springform pan to help release the cake.
13. Release the side of the springform pan, and invert the cake onto a wire rack that has been placed over a sheet of parchment paper.
14. Carefully remove the bottom of the pan.
15. Pour the glaze evenly over the cake. Gently spread the glaze to the edges of the cake with the rubber spatula, so that the glaze drips down the sides. The glaze should completely cover the top and sides of the cake.
16. Allow the cake to sit on the counter for several hours so that the glaze can firm up before transferring to a serving plate. The cake gets better the longer it sits.
17. Eat the chocolate that dripped onto the parchment with a spoon. (Only kidding.)
18. Refrigerate any leftover cake.