Step 1

Chill your frosted cake in the fridge for 30 minutes or if you are on a time crunch, 10 minutes in the freezer will do (your buttercream should be firm to the touch)

Step 2

Heat the heavy cream for 45 seconds in the microwave using a glass bowl, until it's just starting to bubble

Step 3

Remove the bowl from the microwave and pour in the chocolate chips (I recommend guittard) making sure they are fully covered with the cream and let this sit for at least a minute

Step 4

Stir gently until the cream and chocolate are combined. If some of the chocolate is still not melted, you can heat the mixture again for 20 seconds, and then stir, repeated as needed in 20 second increments

Step 5

Cool the mixture cool until it is barely warm to the touch then using a spoon, gently pour a teaspoon of ganache over the edge of your chilled buttercream cake and continue until you've gone around the whole cake (I recommend starting slow to make sure you like the drip consistency)