White chocolate layer cake with hazelnut espresso buttercream is a cake worthy of a celebration!
*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 you use milk or white chocolate, you’ll most likely need heavy cream.