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For the Eclairs: 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. 2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. 3. Remove from heat and immediately add flour. Stir vigorously until the dough forms a ball. 4. Transfer the dough to a stand mixer fitted with the paddle attachment. Beat on medium speed until slightly cooled, about 1 minute. 5. Add eggs one at a time, mixing well after each addition. 6. Transfer the dough to a piping bag fitted with a star tip. Pipe 12-14 long eclairs onto the prepared baking sheet, spacing them about 2 inches apart. 7. Bake for 20-25 minutes, or until golden brown. Remove from oven and let cool completely on a wire rack.
For the Ganache: 1. In a microwave-safe bowl, heat heavy cream until it just begins to boil. 2. Add chopped chocolate to the hot cream and stir until completely melted and smooth. 3. Let the ganache cool for a few minutes, then beat in powdered sugar and cocoa powder.
To Assemble the Cake: 1. Cut the eclairs in half lengthwise. 2. Spread a thin layer of ganache over the bottom half of each eclair. 3. Top with the remaining eclair halves. 4. Pour the remaining ganache over the top of the cake and spread it evenly. 5. Refrigerate the cake for at least 2 hours before serving.
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