Chocolate Ganache

¾ cup heavy cream

6 ounces semisweet chocolate

In a small saucepan, heat the cream over medium-low heat. Roughly chop the chocolate and place in a heatproof bowl. When the cream just begins to boil, remove from heat and pour over the chocolate. Let the cream melt the chocolate for about a minute, then whisk until all the chocolate has melted and the ganache is smooth. Pour immediately over Bundt, or let cool a little if you want the ganache to be thicker.