This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin.
Take the bottom of the chosen tin and cut 2 circles from the sweet potato sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin as well, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be more layers on top and it will never be seen.
Spread 1/2 of the Sweet Potato Custard evenly over the cake to the sides if the tin.
Sprinkle 1/3 of the Chocolate crumbs and Bacon sprinkle over the custard.
Place the cake in the fridge for 30 minutes to allow the custard to set (this prevents the Chocolate cream from spreading into the Custard).
Spread 1/2 a cup of Chocolate cream evenly over the Custard to the sides of the tin.
Place a piece of cake on top of the chocolate cream (keep the best circle of cake for the top layer).
Repeat the process again as above.
Place the best circle of a cake on top of the Chocolate cream and spread the remaining Chocolate Cream on top; smoothing it out.
Sprinkle some Bacon Sprinkles and Chocolate Crumbs on top of the cake for decoration.
Place the cake in the freezer for a minimum of 5 hours (you can leave it there for up to 1 day). This helps to set the layers of the cake.
Remove the cake from the freezer and allow it to defrost either in the fridge or at room temperature (not if it's a hot day) for at least 5 hours.
Slice the cake into pieces and serve.
Store the cake in the fridge after serving.