Yields 2 cups - enough to cover an 8" - 9" cake
Place heavy cream, butter and sugar into a saucepan. Stir frequently and bring the mixture to a boil.
Set chocolate in a stainless steel bowl.
Pour hot heavy cream mixture
over the chocolate and cover with plastic wrap. Allow to sit for 5 - 10
minutes to melt the chocolate.
Mix thoroughly, making sure all bits of chocolate are dissolved.
Pour mixture over cake while ganache is still warm.
If you wish to decorate with the chocolate ganache icing, chill it until it is firm.
Scoop ganache into the bowl of an electric mixer and beat for 2 - 3
minutes on medium setting.