9 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 tbsp. vanilla or rum (optional)

Place the chocolate into a medium bowl. Heat cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds it will boil out of the pot.

When the cream comes to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in vanilla, if using, at this point. Allow ganache to cool slightly before pouring over the cake.

For a fluffy frosting or a chocolate filling allow it to cool until thick then whip with a whisk until light and fluffy.

Tip: Pour ganache in the center of the cake then move outward.

Submitted by: Carl West