If you want options try taking 1 part chocolate to 3/4 cream and melting the chocolate with the hot cream to make a ganache that is pourable and spreadable....it will remain set up at room temp and you can use it on the inside layers as well as pour it over the cake to glaze the outside. Another option is to reverse the ration and warm half the cream to melt the chocolate, add the remaining cold cream and slowly whip the mixture to aireate the frosting(if it becomes thick or broken, continue to add cold cream and fold in the cream to bring back the smooth texture) good luck.
