Ingredients
2/3
cup whipping (heavy) cream
6
oz semisweet baking chocolate, chopped
Preparation
In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling; remove from heat.
Stir in chocolate until melted. Let stand about 5 minutes. Ganache is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools.
Pour ganache carefully onto top center of cake; spread with large spatula so it flows evenly over top and down to cover side of cake. Glazes 13x9-inch cake or top and side of 8- or 9-inch two-layer cake.
