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1
Place chopped chocolate in a medium-sized bowl.
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2
Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
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3
Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
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4
Let stand for 15mins to be sure all chocolate is melted.
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5
Stir ganache gently until perfectly smooth, let cool.
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6
Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
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7
When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
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8
Spread whipped ganache immediately, as it will firm as it sits.
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9
NOTE: if using 50-60% bittersweet chocolate, use 8 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 7 oz of chocolate and omit sugar; if using 66-72% chocolate, use 6 oz and add the optional sugar to give the ganache a bit of'lift'.
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10
If you're just using this as a filling, halve the recipe.
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11
If you're glazing the cake with a chocolate glaze, chill the filled cake for at least 1 hour (up to 2 days) before glazing.
