Keep chocolate chips ready in a mixing bowl.
Add heavy cream in a pan and simmer on the stove top. Keep stirring occasionally. Just as soon as you see a simmer (bubble), remove from heat and pour all over chocolate chips to make sure all chips are covered.
Cover the bowl with a lid to trap the heat and let it sit for 5 minutes. Do not mix.
Remove lid and whisk the chocolate chips starting from the center and working outward until smooth. It will turn into velvety ganache.
Once it’s velvety, let it sit uncovered at room temperature for about 10-15 minutes before pouring it over your cake. Leave the coated cake at room temperature for an hour before cutting it or refrigerating.