Let cake cool and while cake is still in pan, take a wooden skewer and poke holes in cake trying not to go all the way down to top of cake. Let cake sit this way for 30 minutes before inverting onto serving platter.

Start your ganache. In a sauce pan over medium heat bring cream to just a simmer. Remove from heat , add chocolate and let sit two minutes. Whisk to incorporate. Add room temperature butter and whisk in until thoroughly melted. Let ganache cool for about 20 minutes before using.