Black velvet cookies and cream cheesecake cake is a delicious dessert for a Halloween party!
Place the chopped chocolate in a large bowl. Place the heavy cream in a small saucepan set over medium heat and warm the cream until it just begins to steam. Pour the warm cream over the chocolate and let it sit for 3 minutes.
Take cake out of the fridge and gently squeeze a circle of ganache around the top edge of the cake, applying a little extra pressure at certain points to create drips.
Carefully spread the remaining ganache over the top of the cake. Refrigerate to set the ganache, then slice the cake and serve.
*This was exactly the right amount of heavy cream for my ganache drip—I used Trader Joe’s dark chocolate. Depending on the brand of chocolate you use, you made need a little more or less heavy cream; you want the ganache to be thin enough to drip nicely down the cake but not so thin that it runs.
**If the ganache is too thin after you stir it, let it sit at room temperature for a few minutes until it's thick enough to drip rather than run down your cake.