In a large saucepan pour water and add gelatin and allow it to dissolve for 10-15 minutes. Set aside.
Using electric mixer, beat egg yolks and sugar until pale and creamy, about 5 minutes.
Pour egg mixture into gelatin mixture and cook it on low heat, stirring constantly for about 10 minutes, or when mixture comes to boil. *see note 2.
Divide mixture into two equal parts and pour it into 2 bowls. In one half add chopped dark chocolate, stir and allow it to melt and in another half add vanilla extract. Stir occasionally both mixture to prevent top from hardening. Allow it to cool to room temperature, until you mix heavy cream.
While gelatin mixture cools, using stand or hand-held mixer, whipp half of heavy cream until soft peaks form. Pour in cooled chocolate gelatin mixture (be sure that mixture is not hot, otherwise it will start to melt whipped cream.), and using a rubber spatula mix gently until fully incorporated and there is no visible streaks of whipped cream. Spread onto cooled cake. Put the pan into refrigerator until you make vanilla mixture.
Whipp other half of heavy cream until soft peaks form. Pour vanilla gelatin mixture and using rubber spatula mix gently until fully incorporated and there is no visible streaks of whipped cream. Spread vanilla mixture over chocolate mixture and smooth the top. Refrigerate for at least 6 hours, preferably overnight.
Make chocolate ganache: Place chopped chocolate in a large heatproof bowl. Place heavy cream in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. Let it sit at room temperature for about 15 minutes.
Remove cake from the fridge, then remove springform (if using round cake pan with loose bottom, lift it from the cake pan) and carefully remove parchment paper and spoon the ganache little by little around the sides and let drip off the sides. Do this with a small spoon and do one drip at the time. Then spoon or pour the rest of the ganache on top of the cake (maybe you don't need all) and level with an offset spatula.
Place cake in the fridge for 15 minutes or until ganache hardens a bit. Decorate with chocolate shavings, fresh fruit, etc.
Store it in the fridge in airtight container.