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Place all your ingredients in a mixer and beat for 4-5 minutes or until it has gone pale and light and fluffy.
Pour the mixture into a lined and greased cake tin and bake in a pre-heated oven at 180°C (160°C fan forced) for 35-40 minutes or until springy to the touch.
Allow to cool.
Warm the cream in the microwave until very hot, but not boiling (about 45 seconds).
Stir the chocolate drops into the hot cream and whisk until smooth.
Pour the ganache over your cooled cake until it waterfalls over the sides.