Coarsely chop chocolate (a serrated knife works best) and place in a heat proof bowl.
In a saucepan bring the cream to scalding over medium heat.
Pour the scalded cream over the chopped chocolate and add the salt.
Do not stir, as this will cool the ganache too quickly making it grainy.
Let stand for 10 minutes, then stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
Scrape dish with rubber spatula to incorporate any chocolate that has settled on the bottom or sides of the bowl.
Pour over top of cake.
To make a whipped filling or frosting, let ganache cool to room temperature (about 45 minutes to 1 hour).
Beat with a mixer on medium speed until paler and fluffy, about 2-4 minutes.
Chef's notes: Don't over microwave the chocolate chips and butter. Do NOT overmix the batter. Either Ganache recipe will work well, but Ganache II is about the right amount for this cake. When making ganache, do not stir immediately after pouring hot cream over chocolate as this will cool it too quickly and make it grainy. To make a whipped filling or frosting, let ganache cool to room temperature (about 45 minutes to 1 hour), then beat with a mixer on medium speed until paler and fluffy, about 2-4 minutes.