This cake is deadly delicious. Out of the 15 recipes so far my husband has declared it his favourite. It was the first out of the "showstopper" section of the issue and it certainly is a showstopper. My only complaint would be - why isn't the word chocolate in the name of the recipe? I used Lindt chocolate for the filling, 70% dark chocolate I brought home from Ecuador for the icing and regular semi-sweet for the chocolate shards.
I won't lie - this recipe is time consuming but everything works to the letter. The ganache was a lovely consistency, the cake so light and tender, the icing set perfectly and the shards were a dramatic topper. I would definitely make this again - well after I finish making the other 60 recipes in the Baking Issue!