• 4 oz semisweet or dark chocolate bar coarsely chopped (may substitute chocolate chips) (113g) • ½ cup heavy cream (118ml)

Begin with a (preferably level) frosted cake. The icing should be as smooth as possible. Place the cake, uncovered, in the refrigerator so the frosting can harden a bit.

Test before decorating!  Drop a small bead of ganache on a plate and then turn vertically to allow the bead to drip. If the chocolate runs too fast, it’s still too warm, cool longer! 

Hold squeeze bottle vertically and drop a single bead of ganache on the very edge of the top of the cake. Squeeze until the bead drizzles over the edge and begins to drip down the side.

Draw a line along the top of the cake to the next point where you’d like your next drip to be (typically only a few centimeters!). Squeeze another bead of ganache over the edge.

Continue to go around the edge, varying the length of the drips  as desired.

Once you have dripped ganache all the way around the cake, drizzle a thin layer of ganache over the surface of the cake.  Use an offset spatula to spread it evenly.

Return cake to the refrigerator for about 15-20 minutes to allow ganache to set. If desired, top with additional frosting.