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Ganache

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    Poured on rather than spread, this glaze is wonderful over a Bundt or any other cake that calls for a sleek finish.

    Also try: Basic Buttercream, Seven-Minute Frosting, and Chocolate Frosting
    Martha Stewart Living, September 2010
    • Yield Makes 2 cups (enough to glaze one 8-inch cake)
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    Ingredients

    • 8 ounces bittersweet chocolate, chopped
    • 1 1/4 cups heavy cream
    • 1 tablespoon light corn syrup

    Directions

    1. Place chocolate in a medium heatproof bowl. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. Pour over chocolate; let stand for 1 minute. Stir until shiny and smooth. Let cool slightly.

    Cook's Note

    Ganache can be refrigerated for up to 5 days. Reheat in a heatproof bowl set over a pan of simmering water before using.

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