Heat heavy whipping cream and butter in a small saucepan over medium heat. Bring to a simmer and then pour over chocolate. Let it sit for 3 minutes, and then whisk until smooth.
Let the ganache cool before whipping. Either at room temperature, or you can put it in the freezer for 15 minutes. Stir every 5 minutes. Whip ganache until stiff peaks form.
Remove cake from the springform pan and place it on a cake decorating stand or plate. Spread whipped ganache on the top and the sides of the cake. Pipe decorations on top of the cake and scatter sprinkles on top. Refrigerate in an airtight container for up to 3 days.
NOTES
You can use either milk chocolate or semi-sweet chocolate. I used milk chocolate in this recipe.
Make sure you use unflavoured gelatin.
I use whole milk when baking, but you could substitute with 2% milk if you want.
Don’t over mix cake batter. Mix until the ingredients are just incorporated and no more. Over mixing can cause a dense cake.
ADVERTISEMENT
