Whip the cream with the instant chocolate pudding and confectioner's sugar until thick and creamy.
Use one half in cake layers and remaining to ice top and sides.
Use a hot knife to get the icing smooth.
To decorate the cake, melt 6 ounces chocolate and transfer to a small paper or plastic bag fitted with a tiny opening. Decorate the cake.
**For an 8 inch cake use 1/2 of the recipe.