away the parchment from sponge cake. Cut cake into 3 equal pieces and place 1 piece on a decorative platter or board for serving.
Make the chocolate ganache
: Place the chocolate in a heat-proof bowl. In a small saucepan
1 cup of cream over medium heat. Pour over the chocolate and let sit for 2 minutes, then whisk until smooth. Let cool slightly before pouring on the cake.
Spread half of the chilled pastry cream over the bottom cake layer, spreading evenly with an offset spatula
almost all the way to the edges. Place another cake layer on top and cover with the remaining pastry cream. Place the last cake layer on top and starting in the middle, slowly pour half of the chocolate over the cake and out to the sides. Let sit for 5 minutes, then in several applications, pour the rest of the chocolate over the cake to completely cover. Chill until set up and ready to serve, about 2 hours.
In a large bowl, using an electric mixer on medium speed, beat 1 1/3 cups cream until frothy
. Add the sugar and vanilla and beat until the cream holds soft peaks.
Spoon the whipped cream
over the top of the cake as desired. Garnish
the top with chocolate shavings and serve immediately.