1. In a medium bowl, combine the heavy cream, sugar, cocoa powder, and vanilla extract.
2. Beat with an electric mixer until stiff peaks form.
3. Refrigerate until ready to use.
**Making the Chocolate Ganache:**
1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
2. Place the chopped chocolate in a heatproof bowl.
3. Pour the hot cream over the chocolate and let it sit for 5 minutes.
4. Stir until the chocolate is completely melted and the mixture is smooth.
5. Allow the ganache to cool to room temperature, then refrigerate for about 30 minutes until it thickens slightly but is still pourable.
**Assembling the Cake:**
1. Place one cake layer on a serving plate or cake stand.
2. Spread the chocolate filling evenly over the top of the cake.
3. Place the second cake layer on top of the filling.
4. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
5. Use a spatula to smooth the ganache over the entire cake.
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