This contains a chocolate cake made from this recipe
, which I highly recommend - although whenever I've made it I've put buttercream and raspberry jam in between the layers, rather than the ganache (I recommend doing this for a bit of freshness, in order to make it less sickly sweet). I did put the ganache on top.
The cake is then wrapped in a chocolate "wall" higher than the cake, and the resulting "basket" I filled with mixed berries from the garden.
To make the chocolate wall, measure the circumference of the cake and then the height you want it to be. Add a little to the circumference to make sure the ends overlap a little (maybe half an inch?). Draw a rectangle that size on some greaseproof paper, making the lines go well beyond where they cross so you can see them even when the rectangle is covered with chocolate. Trim the paper to about an inch from the line. Turn the paper over. Melt chocolate (I used about 100 grams but it turned out a bit too thin, so I recommend making more than that) and spread it over the rectangle which you can (hopefully) see through the paper, going over the lines a bit. It's best if you have a stone surface to do it on as it will help with the cooling. (Don't do it on a hot day!) Now keep an eye on it while it cools, and when it's set just enough - i.e. it is malleable, not dripping, but not solid - trim off the edges of the chocolate along the lines of the rectangle you drew, and then trim off the paper along the edges of the rectangle. Now, working quickly, pick the whole thing up and wrap it around the cake (with the paper on the outside!), making sure the ends overlap (peel the paper away from the end so the chocolate sticks to itself). They should still stick together if the chocolate is soft. If they don't you could gently brush some of the ganache or something like that in between. At this point it's best to leave it alone to set, don't poke at it too much! It may look like it will be a disaster, but it will probably turn out ok. Leave it in a cool place for an hour or so, then peel off the paper.
If you get any holes in the chocolate, don't try to fix them with hot melted chocolate! It will only melt a bigger hole (I say this from experience). You'll need chocolate or ganache that is still liquid but not hot. Anyway, any holes will only add that nice homemade touch!