- 1 cup chocolate chips
- 2 cups heavy cream
- Heat the heavy cream in the microwave in 30 second intervals and stirring in-between. The cream is ready when it reaches 200°F, right below the boiling point. You can tell the cream is warm when it begins to bubble and is hot to the touch.
- Remove the cream from the microwave and pour the chocolate chips in. Stir gently until smooth and no chunks of chocolate remain.
- Let sit for 5 minutes to thicken. Meanwhile prepare your cake by placing it upon a cake board and then on a cooling rack. Set a sheet of wax paper underneath.
- Pour ganache over cake, letting it spill all down the side. Pick up wax paper and pour remaining ganache over cake again. Cool in fridge until hardened.