Preheat oven to 350°F. Grease a 6-inch round cake pan, line with a parchment paper round, then grease the parchment paper.

Mix all ingredients of cake together and pour into the cake pan.

Bake for 25-27 minutes until tests done.Cool.

Make Frosting:

Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small silicone spatula, very slowly stir until completely combined and chocolate has melted. Ganache will be thin, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 2 hours). After 2 hours, you can whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3–4 minutes on medium-high speed.

Spread ganache on cooled cake.

Decorate with optional garnishes, if desired. Slice and serve.