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1 cup heavy cream 8 ounces semisweet chocolate, chopped 1 tablespoon light corn syrup 1. In a medium saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add the chocolate. Let sit for 5 minutes, then stir until the chocolate is melted and smooth. Stir in the corn syrup. 2. Let the frosting cool slightly, then pour it over the cooled cake. Decorate with additional chocolate chips, if desired. Serve and enjoy!
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