Bake the cake according to the box directions. Cook in two 9" round pans. Set aside and let cool. Once cool, place in the fridge for 15 minutes to chill before adding the marscapone.

Bring your marscapone to room temperature. Place 8 ounces in a mixing bowl.

Add the cocoa and mix well.

Place the egg whites and powdered sugar in a bowl and mix until fluffy.

Fold the egg white mixture into the marscapone.

Next, add the first half of the marscapone to the top of the first cake.

Add the 2nd cake layer on top of the 1st marscapone layer.

Finish by adding the 2nd layer of marscapone.

Meanwhile, in a double boiler or a bowl on top of a pot filled with water, melt the chocolate with the heavy cream.

When fully melted, let cool a little. Pour the ganache on to the center of the top layer and let it flow down the sides. Be sure to cover as much of the cake as you can.

Let is set in the fridge.

Serve and enjoy!