Layered chocolate cake with creamy filling and ganache

In a heat-resistant container, place the chopped chocolate.

The thick cream should be heated in a small casserole until it begins to freeze.

Place the warm cream on top of the chocolate and let aside for two or three minutes to cool.

Keep stirring until the chocolate has melted and the mixture is smooth.

If you’re using butter, add it now. Before using the ganache, let it cool somewhat.

Get the glaze (facultative) ready:

Mash the ramolli butter until it becomes creamy in a large bowl.

Gradually add the powdered sugar and beat until smooth consistency is achieved.

Add the vanilla extract and heavy cream, and beat until the mixture is light and fluffy.

If you’re using it, mix in the white chocolate chips until everything is well combined.

Piecasse à assembler: