Use the extr frosting to spread on grahm crackers... or fingertips!
Ingredients
1 (6 oz.) semi-sweet chocolate pieces
½ c. light cream
1 c. butter
2½ c. unsifted powdered sugar (For cooking neophytes: 'unsifted' means you don't sift the sugar before you measure, but you definitely want to sift as you add the sugar to the chocolate/butter mixture - eliminates the lumps.)
Instructions
Combine chocolate pieces, cream, and butter in a small saucepan. Stir over medium heat until melted and smooth.
Remove from heat and blend powdered sugar into the chocolate.
Turn into a stainless steel bowl and place over ice. Beat until it holds it's shape.
Add generous layers of the cream mixture in-between cooled cake layers
To assemble:
Place one layer of cake onto cake plate. Spread with ½ of cream filling. Repeat adding other layer of cake and filling, and top with final layer of cake.
Frost sides of cake with the ganache frosting, smoothing by turning the cake as you hold the spatula against the cake. Frost the top and add decorations or garnish as desired.
Refrigerate 1 hour before serving.
Recipe by Table for Fifty at https://tableforfifty.com/meet-marilee-queen-of-frosted-insanity/