Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool:
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Filling:
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread the filling on one cake layer, then top with the second layer.
Create Ganache:
Heat heavy cream until it just begins to simmer.
Pour over chocolate chips and let sit for 5 minutes, then stir until smooth.
Finish:
Pour the ganache over the cake, allowing it to drip down the sides.
Let it set before serving.
Top 4 Mistakes and How to Avoid Them
1. Overmixing the Batter
Avoidance Tip: Gently fold wet and dry ingredients until just combined. Overmixing can lead to a dense cake.
2. Not Allowing Cakes to Cool Properly
Avoidance Tip: Patience is key. Let the cakes cool on wire racks to prevent them from becoming soggy.
3. Inadequate Whipping of Cream
Avoidance Tip: Whip the cream until stiff peaks form for a luscious and stable filling.
4. Rushing the Ganache Setting
Avoidance Tip: Allow the ganache to set properly before serving for a glossy and decadent finish.
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