Rich blackcurrant cake with two types of chocolate biscuit

Ingredients

• 165 grams (5.8 ounces) eggs
• 105 grams (3.7 ounces) sugar
• 75 grams (2.6 ounces) flour
• 15 grams (0.5 ounces) cocoa
• 130 grams (4.6 ounces) eggs
• 240 grams (8.5 ounces) sugar
• 225 grams (8 ounces) flour
• 40 grams (1.4 ounces) cocoa
• 200 milliliters (0.85 cups) milk
• 95 grams (3.4 ounces) vegetable oil
• 8 grams (0.28 ounces) baking powder
• 4 grams (0.14 ounces) baking soda
• Pinch of salt
• Vanillin to taste
• 1 tablespoon (15 milliliters) vinegar
• 225 grams (8 ounces) milk chocolate
• 100 milliliters (0.42 cups) cream (33-35%)
• 2 grams (0.07 ounces) gelatin (160-180 bloom)
• 285 grams (10.05 ounces) blackcurrant puree
• 140 grams (4.9 ounces) sugar
• 3 grams (0.1 ounces) agar
• 7 grams (0.25 ounces) pectin NH
• 600 grams (21.16 ounces) cream cheese
• 120 milliliters (0.5 cups) cream (33-35%)
• 100 grams (3.5 ounces) powdered sugar
• 60 grams (2.1 ounces) cocoa
• 100 milliliters (0.42 cups) water at room temperature
• 50 milliliters (0.21 cups) Baileys liquor