This cake is pretty simple, but since the ganache takes several hours to thicken, you may want to make the ganache first and then start the cake while the ganache sits.
Note: Makes sure your cake pans are at least 2 inches high. For the chocolate, I used a mixture of Ghirardelli bittersweet chocolate bar and bittersweet chocolate chips and didn’t have any issues. I also cheated a little and after the ganache had cooled, I chilled it just until it started to thicken. If you have time to let it cool at room temperature, that’s probably the best way to go.