Ingredients
18 oz semi- or bittersweet chocolate, chopped
1 ½ cups heavy cream
2 tbsp butter, cut up
1 tsp vanilla extract
Preparation
In a 2-qt glass measure, combine chocolate and heavy cream. Melt; stir until smooth, Stir in butter and vanilla. Cover and refrigerate 60-90 min, until ganache is thick enough to spread on cake.
(Increase by 1/3 for 3-layer cake)
