Make the chocolate ganache
Start making the chocolate ganache by chopping dark chocolate and placing it into a large bowl.
Heat the cream in a saucepan until it comes to a simmer. Pour the cream into the bowl with the chopped chocolate.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Allow the ganache to cool at room temperature until it reaches room temperature. Cover the bowl with plastic wrap to prevent skin from forming.
Divide the ganache into two separate bowls and use an electric hand mixer to whip one-half of the chocolate ganache until it’s lighter in color and resembles the texture of frosting.
Use the whipped chocolate ganache to create a border around the edges of the first cake layer.
Then fill the middle with the other half of the chocolate ganache and smooth it out with a spoon or a spatula. Top with the second cake layer and frost the cake with the rest of the whipped ganache.
Meanwhile, store the cake in the fridge while you make the chocolate ganache for the drip.
For the chocolate drip, follow the same instructions for making the ganache but with a smaller amount of ingredients. Let the ganache cool for about 15 minutes or until it’s not too hot.
Pour the chocolate ganache over the cake and use a spatula to carefully push the ganache around the edges of the cake until a drip design forms.
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