Assemble the Cake:
Place the first layer of cake on a serving plate and pour about 1/3 of the ganache on top. Spread in a uniform layer using a palate knife.
Place the top layer of the cake over the ganache and cover the cake with almost the remaining ganache – sides and top – in a uniform layer.
Transfer the remaining ganache into a piping bag fitted with 1 cm serrated piping tip and decorate the top of the cake with chocolate ganache.
Serve the cake at room temperature for the best texture.
Keep the cake in a closed container for up to a week. Remove from the refrigerator to room temperature about an hour before serving.
Notes:
Instead of sour cream, coconut cream can be used in the same amount.
Nuts or shredded coconut can be added to the cream.
The cake is delicious even without the chocolate ganache.
