Make ahead: The pastry cream can be made up to 3 days ahead and refrigerated.
The cakes can be baked up to 1 day ahead. Once completely cool, wrap tightly in plastic wrap and store at room temperature.
The cake, without the chocolate ganache, can be assembled the day before. One hour before serving, make the ganache, finish assembling the cake, and refrigerate until set.
Storage: Leftover cake can be refrigerated in an airtight container for up to 3 days.
Kristina Razon
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