Preheat oven to 375°F.

Line bottom of an 8”x3” springform pan with parchment paper; grease sides and bottom of pan. Set pan aside.

Using a double boiler or a heatproof bowl over a gently simmering saucepan of water, add chocolate and butter. Heat, stirring occasionally, until fully melted.

Remove bowl from heat and add sugar; whisk until just combined.

Add eggs and vanilla extract; whisk until just combined.

Add cocoa powder and whisk until just combined.

Pour batter into prepared pan and bake for 25 minutes. Set cake aside to cool completely (~1 hour), but do not release springform pan.

Using a small bowl, whisk together cocoa powder and hot water; set bowl aside.

Using a double boiler or a heatproof bowl over a gently simmering saucepan of water, add chocolate. Heat, stirring occasionally, until fully melted. Remove chocolate from heat and stir in the cocoa powder mixture. Set aside and let cool for 5 minutes.

Meanwhile, using an electric mixer, whip the heavy cream and powdered sugar together until stiff peaks form.

Gently stir ⅓ of the whipped cream into the chocolate mixture. Using a spatula, fold in the remaining whipped cream.

Using an offset spatula, spread mixture evenly into the pan (on top of cake layer). Tap pan firmly on counter several times to remove any air bubbles. Place pan in refrigerator for 30 minutes.

Using a small bowl, sprinkle gelatin over cold water; let sit for 5 minutes.

Place the white chocolate chips in a medium heatproof bowl; set bowl aside.

Using a microwave-safe measuring cup, heat ½ cup of whipping cream until boiling. Stir the gelatin mixture into the hot cream until fully dissolved. Pour hot cream over the white chocolate chips and let stand for 5 minutes.

Stir the white chocolate mixture until smooth; set aside to cool.

Meanwhile, whip remaining 1¼ cups of whipping cream together with powdered sugar until stiff peaks form.

Gently fold ⅓ of the cooled chocolate mixture into the whipped cream. Repeat process two more times with the remaining chocolate.

Using an offset spatula, spread mixture evenly into the pan (on top of chocolate layer). Tap pan firmly on counter several times to remove any air bubbles. Refrigerate for at least 4 hours, or overnight.

Remove cake from refrigerator and let sit at room temperature for 30 minutes.

Before removing springform pan, slide a thin knife or spatula between the cake and the pan. Remove pan and smooth sides of cake with offset spatula if needed.

Before slicing, garnish top of cake with chopped Baci Perugina.

Store any leftover cake in the refrigerator.