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!