Put all of the ingredients for the cake into a large bowl and blend using a hand blender until just smooth (but no longer!).
Spoon the mixture into two lined tins and bake for 35 mins.
Remove from oven and place on a wire rack.
Make your ganache. Break the chocolate and put in a pyrex bowl. Heat cream until nearly simmering and then pour over the chocolate, leave to sit for 2 mins, then stir until you have a smooth mixture. Pour this over one of your cakes (making sure the cake is completely cold and on the plate you want to present it on). Spread to the edges of your cake (this will act as glue). Stick on your wafers until they cover the rim.
Break up the second cake up into a food mixture and pulse to make the edible soil to top the first cake. Put half in your cake. Put in the eggs. Cover with the rest of the soil.