I was making my yummy Coconut Flour Brownie Cake for a friend who adores chocolate and decided to up-the-ante and give her something ultra-chocolatey – you know, one of those “death by chocolate” kinda desserts. So I thought, what better way to top a decadent chocolate cake than with a dark, rich ganache-style icing. Mmm!
Traditional ganache is made using heavy cream and semi-sweet chocolate. However, my renegade recipe utilizes butter and coconut oil in place of the cream and cocoa powder combined with dark chocolate chips to create a delicious thick chocolatey icing perfect for topping cakes, cheesecakes and brownies. (And for those of you who are DF, you can easily use all coconut oil with equally delicious results!)
By the way, I know this might sound like I’m rationalizing here, but perhaps you’ve also read some of the many health-related studies that sing the praises of good dark chocolate (of course like most foods, it really is healthiest when it’s raw). Regardless, my whole food philosophy has always been that an occasional dark chocolate treat made with real food ingredients is something to be enjoyed – especially with family and friends!
Ingredients
- 1/2 cup unsweetened fair trade cacao powder
- 1/2 cup fair trade chocolate chips
(65% cacao or higher)
- 1/4 cup coconut oil
- 1/4 cup butter (if DF, omit butter and use 1/2 cup coconut oil instead)
- 1/3 cup raw honey
Instructions
- In a small saucepan over low heat, melt the butter and coconut oil.
- Once melted, turn off the heat and add the chocolate chips, slowly whisking until melted.
- Move pan to a cool area on the stovetop and whisk in the cocoa powder and honey.
- Allow mixture to cool until almost room temp then pour over your favorite cake, cheesecake or brownies. Use an angled cake spatula to evenly distribute the icing.
- In order for the icing to fully come to room temp and set, you can either leave the dessert at room temp for an hour or so. Or you can refrigerate your ganache-topped dessert until icing is set, making sure to allow the dessert to sit out about 30-45 minutes before serving, if icing has become to stiff from being over-chilled. Enjoy!
Notes
For information about why I only purchase fair trade chocolate and other products, click here.
That looks So gorgeous! Very very Tempting!!!!!!
Happy new Year! Wish you the best the coming year.
Thanks, Minnie! You are such a sweet blessing – always sharing your encouraging words! Wishing you a super blessed New Year too!
Kelly
Looks good enough to eat plain! Who needs cake?!