Easter Half and Half Cake

Instructions

1. Break your chocolate into small pieces, place it into a heat proof bowl and add the whipping cream.
2. Place the bowl on top of a saucepan with a small layer of water in it, on medium heat. Stir until the chocolate has melted completely and the whipped cream and chocolate are well combined.
3. Cover it with plastic wrap, making sure the plastic wrap touches the chocolate ganache, so it won't form a skin.
4. Let it cool for 3 hours at room temperature.
5. Place it in the refrigerator for about 30 minutes.
6. Whip up both kinds of ganache for about 5 minutes, until light and fluffy.
7. Cut three circles (15cm) out of both kinds of cake.
8. Cut each circle in half.
9. Build up one half cake, alternating between chocolate ganache and cake layers.
10. Build up the other half, against the previously built up cake, alternating between chocolate ganache and cake layers.
11. Refrigerate for about one hour.
12. Cover each half in chocolate ganache.
13. Place each leftover kind of chocolate ganache in a piping bag, then another piping bag around those two bags.
14. Pipe dollops onto the cake.
15. Place milk and white chocolate Easter eggs.