Place chocolate, butter, milk and Chelsea Caster Sugar in a saucepan over a low heat, stirring occasionally. Once chocolate and butter have melted remove from heat and stir until fully combined. Allow to cool to room temperature.
Preheat oven to 160°C. Grease an extra large sized muffin tin (Texas Muffin tin). Once chocolate mixture has fully cooled stir in vanilla and eggs.
In a large bowl combine flours together. Stir in a cup of chocolate mixture until it forms a smooth paste. Add another cup of the chocolate mixture and mix thoroughly. Stir in the remaining chocolate until smooth.
Divide mixture evenly into prepared muffin tin and bake for approximately 1 hour to 1 hour 10 minutes until cooked through (when an inserted skewer pulls out clean). Cool cakes completely before icing. Arrange on a cake board or tray before adding the finishing touches of sweets and licorice for decoration, feet and antennae.
Icing: Beat together butter and Chelsea Icing Sugar. Add 40ml milk and the vanilla, beat for five minutes. Divide the mixture into 5 or 6 small bowls (depending on how many different colours you want). Carefully add food colouring a drop at a time to each bowl, mixing thoroughly before adding more, until you get the desired colour. Add extra milk if icing is too stiff to spread easily. This recipe will make more than enough icing to cover cakes.
Tip: Gel Food Colours work really well and won’t make your icing runny, look for them in specialist cake decorating stores. Dip a clean toothpick into the gel then drag through the icing to deposit the colour. Mix well. Use a clean toothpick to add more colour if desired.