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, this renegade recipe utilizes a little coconut milk in place of the cream, along with a touch of cocoa powder to create a delicious thick chocolatey icing perfect for topping cakes and brownies. (And for those of you who are dairy-free, you can easily use palm shortening in place of the butter with equally delicious results!)