Yield: Makes about 4 cups, published by Bon Appétit, March 1999 (with some changes). Originally made to go with Orange-Almond Cake.
1 3/4 cups whipping cream
3/4 cup unsalted butter
6 tablespoons unsweetened cocoa powder (I used Dutch cocoa)
4 1/2 tablespoons light corn syrup
8 ounces bittersweet (not unsweetened) chocolate chips (I used Guittard)
8 ounces semisweet chocolate chips
1 1/2 teaspoons vanilla extract
1/2 teaspoon (scant) almond extract
Whisk first 4 ingredients in medium saucepan over medium heat until butter melts and mixture comes to simmer. Remove saucepan from heat. Add chocolate and both extracts. Whisk until chocolate is melted and smooth. I glazed my single layer cakes while it was still warm, but if doing the triple-layer cake, refrigerate frosting until slightly thickened but still spreadable, stirring occasionally, about 45 minutes.
Note: the original recipe called for 16 ounces bittersweet, but in reading the comments from the reviewers, they all said to go with a mixture. I did. Yummy! You’ll be fighting over who gets to lick the pan.