In a medium bowl, place the chopped dark chocolate.

In a saucepan over medium heat, combine the heavy cream and corn syrup. Stir frequently until just boiling.

Once it reaches a boil, pour the hot mixture over the chocolate. Add a pinch of salt and the vanilla extract, then let it sit for a few minutes.

After a few minutes, whisk the mixture gently until it’s super smooth and shiny. If you have an immersion blender, use it now.

Let your glaze cool to room temperature; do not rush this stage.

Once the glaze has thickened slightly and is around 90°F, pour it over your cake on a wire rack over a baking sheet.

Allow the glaze to set for about 10 to 15 minutes before slicing.