Once all components (except ganache) have been completely chilled. It’s time for assembly.
On your serving platter or cake board, add your first layer of cake. You may want to slice off the top if rounded to ensure a flat top.
Optional but recommended: add a piece of parchment paper (the height of both layers of cake and the custard layer) around the perimeter of the cake. This will keep the filling in place as if firms up in the fridge. We also used some plastic wrap to hold the parchment paper in place. We have all the fancy equipment…
Spoon the thick chilled custard onto the first layer. Using an offset spatula spread it out to at least ¼ inch thick or thicker. We used it all since we used the parchment paper to hold in in place.
Here’s the tricky part. Carefully add the second layer of cake without totally collapsing the parchment paper or smooshing the custard out from between the layers. If you’re short like me (Steph) you may need a step stool or a friend to help you. LOL
Fold the parchment paper loosely over the top layer. Add additional plastic wrap over the whole thing and place it into your fridge to chill for at least 4 hours or overnight.
About 30 min to an hour before serving prepare your ganache. Allow it to cool for about 10 min before pouring onto the cake.
While the ganache is cooling down a bit. Remove the cake from the fridge and remove the parchment paper barrier.
When the ganache is cooled slightly but still pourable begin pouring in the very center of the top cake layer. Keep pouring in a steady stream until it begins running down the sides of the cake. Resist the urge to manipulate the drip. You want the ganache to remain glossy and smooth. Don’t over pour or you won’t be able to see the cake layers and it may be too rich and unbalance the flavors if there’s too much chocolate. Don’t throw out the ganache! Place it in the fridge and let it firm up. It is basically truffles … and tastes pretty good on a spoon later. Ha!
The cold cake will help to firm up and chill the ganache while bringing the cake to room temp.
Serve when ganache has set up on the cake. Enjoy!