Enough for a 2-layer 8” cake
1 ½ c sugar
1 c heavy cream
6 oz unsweetened chocolate, coarsely chopped
½ c butter, cut up into small chunks
2 t vanilla
In a heavy saucepan, mix the cream and sugar. Over medium heat, stirring constantly, bring to a boil.
Reduce the heat and simmer for 10 minutes without stirring. Use a timer.
Once cooled to room temperature, refrigerate, stirring every 5 or 10 minutes, until it has thickened to a good spreading consistency.