2 cups heavy cream 1/4 cup sugar 1/4 cup light corn syrup 1 pound bittersweet chocolate, chopped 6 tablespoons unsalted butter, cut into small pieces

Step 1 Place the cream, sugar and corn syrup in a heavy bottomed, non-reactive saucepan and slowly bring to a boil. Remove from the heat and whisk in the chopped chocolate until it is completely melted and smooth. Whisk in the butter, one piece at a time, and pour into a bowl to cool completely. (At this point, the ganache may be kept covered and refrigerated 3 days.)

Step 2 If refrigerated, allow the icing to return to room temperature and stir until smooth before icing the cake.

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