Instructions

• Put the finely chopped semisweet chocolate (8 ounces) into a medium heatproof bowl.
• In a small saucepan (or in a microwave-safe container), heat 1 cup heavy cream until it comes to a gentle simmer—small bubbles at the edge; do not boil.
• Pour the hot cream over the chopped chocolate. Let sit 30–60 seconds to soften the chocolate, then whisk gently from the center outward until the mixture is completely melted and smooth.
• Add 1 tablespoon sugar and whisk until fully incorporated and the ganache is glossy.
• Let the ganache cool at room temperature until it thickens slightly but remains pourable (it should coat the back of a spoon), stirring occasionally—about 10–20 minutes depending on room temperature. If it becomes too firm, warm briefly in the microwave in short bursts (5–10 seconds), stirring between bursts, until pourable.
• Ensure the cake is completely cool. Place the cake on a wire rack set over a rimmed baking sheet or foil to catch drips.
• Pour the ganache into the center of the cake and use an offset spatula or the back of a spoon to spread it outward and let it run down the sides, covering the top and sides evenly. Work while the ganache is still pourable for a smooth finish.
• Allow the ganache to set at room temperature for about 1 hour before slicing and serving.