In a bowl cream together the butter and confectioner’s sugar. Separate the eggs and add the egg yolks to the mixture. Melt the chocolate and let it cool before adding it to the mix.

Beat egg whites until stiff; slowly sprinkle in the sugar until the egg whites are firm and shiny. Now sift the flour and add it slowly and carefully together with the egg whites to the egg yolk mix.

Preheat oven to 170 °C. Cover a baking pan with baking paper and grease the sides of the pan with butter. Fill in the dough and bake for 35 to 50 minutes (depends on your oven!).

Remove from oven and baking pan. Let it cool completely. Now, take a tablespoon and drizzle Whiskey all over the cake.

For the glazing: Cut dark chocolate into smaller chunks. Boil the heavy cream in a saucepan. Remove from heat and add the chocolate pieces. Wait 1-2 minutes until stiring with a wire whisk. Then add the butter and whisk until a smooth and shiny texture comes out.

Pour the glaze over the cake and cover it completely and try not to spread it so much because you want a smooth and shiny glazing! Wait until the chocolate is set (put in refrigator for 30 minutes). If you have glazing left, cover it a second time with the glazing! Then place the cake where you wanna present it.

For the decoration: Knead the light blue fondant until smooth. Roll out to 2-3mm thick. Cut a triangle nearly as long as the cake. Fold over the two upper corners. Place it on the center of the cake. Roll out the white fondant and cut a small rectangle. Now shape the bow by gathering it in the center. Cut a very small strip from rest of the white fondant to make the bowtie and wrap it around the bow. Place the bow on the light blue fondant. Place three (or more) chocoalte chips down the center of the cake to create the shirt buttons.