|8 ounces||SCHARFFEN BERGER 62% Cacao Semisweet Chocolate|
|1/4 cup||heavy cream|
|3 tablespoons||sweet butter|
1. Heat the chocolate, cream, and butter in the top of a double boiler over barely simmering water. Stir gently until the mixture is completely melted and smooth.
2. Use lukewarm as a pourable glaze or let stand until thick enough to spread like frosting.
3. If using as ganache, chill in refrigerator to desired consistency.
4. To soften, set the bowl in a pan of barely simmering water. Refrigerate or freeze leftovers.
A delicious Speckled Cake with the smoothest chocolate ganache buttercream by Candice Ward from @eatmorecakebycandice