Ganache

Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream. Serves 16
Cake
1 cup water
3/4 cup sugar
9 tablespoons unsalted butter diced
18 ounces bittersweet or dark chocolate chopped
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate chopped