4. Make the Ganache:
- Heat the heavy cream in a small saucepan until steaming but not boiling.
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Let the ganache cool slightly, then pour over the assembled cake, allowing it to drip down the sides.
5. Decorate and Serve:
- Top with extra chocolate chips, mini cookies, or truffles if desired.
- Refrigerate for at least 30 minutes before slicing to help the layers set.
- Serve chilled or at room temperature. Store leftovers in the refrigerator.
Prep Time: 30 minutes
Bake Time: 25 minutes
Chill Time: 30 minutes
Total Time: ~1 hour 25 minutes
Servings: 10–12 slices
