Pour the batter into the pan and tap a few times to get rid of bubbles.
Place in the preheated oven and bake for 45-50 minutes. The cake is done when you insert a knife blade or a toothpick, and it comes out clean.
Wait between 8 and 10 minutes to unmold. Cool before decorating.
Ganache:
In a small saucepan, heat the cream on medium heat to a light simmer. Pour the cream over the chopped chocolate (or chocolate callets) and let rest for about 3 minutes. Mix with a hand whisk until combined. If you get some unmelted chocolate bits, you can heat it on a Bain Marie or in the microwave for a few seconds longer.
Wait for it to get a little thicker and pour over the cake with a spoon or with a piping bag. Decorate with chocolate shavings.
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