这个蛋糕是由黑，白巧克力甘那许分层层次。
The cake was made up of dark and white chocolate tiers, layered with ganache.
将甘那许倒入玻璃碗中让其冷却并浓稠至足够被抹开，约需4小时可于1天前制作，加盖，冷藏。
Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. Can be made 1 day ahead. Cover; chill.
将甘那许倒入玻璃碗中让其冷却并浓稠至足够被抹开，约需4小时可于1天前制作，加盖，冷藏。
Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. Can be made 1 day ahead. Cover; chill.
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