Chocolate ganache frosting

1. Chop the chocolate and place it in a heatproof bowl.
2. Heat half of the cream until simmering and pour it over the chocolate.
3. Let sit briefly then mix until smooth.
4. Add the remaining cold cream and blend with an immersion blender until smooth.
5. Cover with plastic wrap touching the surface and refrigerate for at least 4 hours or overnight.

Chocolate molly cake

1. Preheat the oven to 165°C (325°F) and line the bottom of three 6 inch cake pans with parchment paper.
2. In a stand mixer whisk the eggs and sugar for about 5 to 7 minutes until the mixture becomes pale and fluffy.
3. Whip the cold heavy cream separately until stiff peaks form.
4. Reduce the mixer speed and gently add the sifted flour, cocoa powder, baking powder, baking soda and salt.
5. Fold in the whipped cream with a spatula until smooth.
6. Divide the batter evenly between the pans and bake for about 40 to 45 minutes.
7. Let the cakes cool completely on a rack upside down.

Chocolate cremeux filling

1. Line two 12 cm (5 inch) pans or rings with parchment paper.
2. Chop the chocolate and place it in a bowl.
3. Heat the milk and cream in a saucepan until hot.
4. In a bowl whisk the egg yolks and sugar.
5. Pour the hot liquid over the yolks while whisking then return everything to the saucepan.
6. Cook gently while stirring until slightly thickened.
7. Pour the mixture over the chocolate and mix until smooth.
8. Divide between the molds and freeze for at least 4 hours.

Assembly

1. Whip the chilled ganache for about 1 minute until thick and smooth then place it in a piping bag.
2. Place the first cake layer on a cake turntable.
3. Pipe a ring of ganache and place the frozen chocolate filling in the center.
4. Cover with ganache then add the next cake layer and repeat until the last layer.
5. Cover the cake with a thin coat of ganache and chill for 10 to 15 minutes.
6. Apply a thicker layer of ganache and smooth the sides with a scraper.
7. Chill again until firm.

Decoration

1. Melt the chocolate and cream together until smooth to make the drip.
2. Let it cool slightly then pour it over the top of the chilled cake and let it drip down the sides.
3. Decorate with chocolate shavings or sprinkles and refrigerate for about 1 hour before serving.