What You Need:
8 oz. semisweet chocolate (preferably not chocolate chips)
8 oz. heavy whipping cream
I recommend placing pieces of waxed or parchment paper around the bottom, though, to help protect your cake plate from large dollops of ganache. To smooth the ganache, just go around in as few strokes as possible, once you have the whole cake covered in the icing.
The technique to cover the cake is pretty much the same as the one found in my tutorial on how to cover a cake with buttercream, it just drips down the sides instead of hanging over the sides.
This icing, and any cake covered with it should always be stored in the refrigerator. You'll want to bring it out to room temperature before serving. It does not reheat well, but it does make some amazing "s'mores" coupled with graham crackers and marshmallow fluff.
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