While the cakes are cooling, make the ganache. Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate, and let it sit for about 3-4 minutes. Stir the mixture until the chocolate is completely melted and smooth. Allow the ganache to cool and thicken slightly before using it to frost the cake.
Step 8: Make the Whipped Cream
To make the whipped cream, chill a mixing bowl and beaters in the fridge for about 10 minutes. Once chilled, add the heavy whipping cream, powdered sugar, and vanilla extract to the bowl. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter!
Step 9: Assemble the Cake
Once your cakes have cooled, place one layer on a cake stand or serving platter. Spread a generous layer of whipped cream over the top, smoothing it out with a spatula.
Place the second cake layer on top, and pour the cooled ganache over the top, allowing it to drip down the sides. You can use a spatula to spread the ganache if you prefer a more even coverage.
Top with additional whipped cream if desired and garnish with chocolate shavings, sprinkles, or fresh berries for a pop of color.
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Step 10: Serve and Enjoy
