A moist chocolate cake recipe with a thick and creamy filling.
Preheat oven to 350F. Line one 9 inch round cake tins with parchment paper and grease the paper.
Melt the chocolate and butter in the top of a double boiler.
Transfer to a bowl and stir in sugar.
Add egg and vanilla and mix well.
Sift flour and baking powder over mixture.
Stir in walnuts.
Pour mixture into cake pans.
Bake until a fork can be inserted and comes out clean, about 30 minutes.
Let stand for 10 minutes, and then remove from pans and let cool on wire rack.
Once cool, use a serrated knife to slice into 3 layers.
Whip cream light and fluffy and set aside.
In a new bowl, with an electric mixer, blend cream cheese with sugar and cocoa until creamy.
Fold in whipping cream and blend gently.
To arrange cake:
Start with a cake layer, followed by frosting, cake, frosting, cake and finally more frosting.
Let chill in freezer before layering with ganache.
Melt chocolate and let cool slightly.
Once cake has chilled for 30 minutes, remove and pour a layer of chocolate on top, spreading evenly.
Place back in fridge to set.