Step 1 In a small saucepan, heat one-half cup of the cream with the chopped laurel to a simmer. Turn off the heat and steep for 30 minutes. Return the mixture to the heat. Add the remaining one-half cup cream and bring to a light boil, then remove from heat. Strain out the leaves and discard.
Step 2 Pour the cream over the chopped chocolate. Let the mixture stand for 5 minutes. Whisk to melt the chocolate, then whisk in the butter, one piece at a time, until smooth.
Step 3Pour into an 8-inch springform pan and use a spatula to smooth the top. Allow to cool slightly at room temperature, then cover and refrigerate until firm, about 30 minutes.
Step 4When the ganache is firm, release it from the springform pan and cut it into small triangles. Place in the refrigerator. (You will have some of this ganache remaining after making the cake; it makes a good snack.)