4 ounces best-quality dark chocolate (70% works well here), chopped
pinch of cinnamon, to taste
Instructions
Pour the chocolate into a medium bowl and set aside.
Heat the heavy whipping cream in a small saucepan until it is just starting to bubble, but do not allow it to boil. Remove it from heat, add the bay leaves, cover and steep for 10 minutes.
Remove and discard the bay leaves, then heat the cream again. Remove it from heat just before it reaches the boiling point and pour over the chopped chocolate. Let it sit for 1 minute before stirring, then stir until smooth. Add a pinch or two of cinnamon, to taste, and cool the ganache to a pourable consistency before spooning over the cooled chocolate cake.
Recipe by oh honey bakes at https://ohhoneybakes.com/chocolate-pound-cake/