In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
TO ASSEMBLE THIS CAKE:
Level the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
Use your offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. Refrigerate the cake for 15-20 minutes.
Use a spoon or piping bag to drizzle the ganache along the edges of the cake. Allow the ganache to set completely. To pipe, the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting, and pipe the border of the cake. Garnish with chocolate sprinkles.
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