Hi :) I'm making dessert for tonight, and am baking a chocolate mudcake. I've made some chocolate ganache to cover it with, but I want to tort it and fill it with something, maybe some chantilly cream. I know I'm going to curse the cream when I go to ganache the cake, so was wondering what you would dam the layer with. Ganache? I figure this is a good thing for me to get sorted out so I can cross it off my list of 'cakey things I've learned'.