My youngest son asked for a “chocolate cake with chocolate frosting, with chocolate drizzle, and chocolate sprinkles” for his birthday cake. I had to chuckle, but it sounded pretty awesome to me! I had done a chocolate ganache for my daughter’s birthday several months ago. She had a chocolate wacky cake with peanut butter frosting and a chocolate ganache over the top and my son wanted a “drizzle” on his cake too. He doesn’t have any food allergies, but we wanted to make it so my oldest son could eat the cake with everyone else at the party. We made a Chocolate Wacky Cake, in 8 inch pans, used Pillsbury Chocolate Frosting in the middle, top and sides and made a dairy-free chocolate ganache to pour over top. It was a little more runny than I wanted because I only waited 5 minutes for it to set. I waited longer with previous cakes, and the drizzle was thicker and did not run all the way to the bottom of the cake. It still turned out pretty well and was delicious.

Chocolate ganache seems so fancy, but is an easy and fun way to add some extra pizzazz to your favorite chocolate dessert. You can use it over a frosted cake or cupcake to take your creation to the next level. Try it with Wacky Cake cooked in 8 inch cake pans and frosted with vanilla, dairy-free buttercream, or chocolate frosting. If you are able to eat peanuts, it is also delicious drizzled over peanut butter frosting. 

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Dairy Free Chocolate Ganache

Chocolate ganache is a fun way to add an extra touch to your favorite chocolate dessert.  You can use it over a frosted cake or cupcake to take your creation to the next level.  Try it over a frosted Wacky Cake cooked in 8 inch cake pans.

Course Dessert

Keyword chocolate cake, dairy free recipe, dairy-free, dessert, egg-free, nut-free

Total Time 20 minutes

Servings 1 cake

Author Christine George

Ingredients

• 1/3 cup semi-sweet chocolate chips (Enjoy Life or Nestle’s Simply Delicious)
• 1/3 cup coconut cream (skim cream from top of a can of coconut milk)

Variations: Add 1/4 teaspoon of vanilla OR imitation almond extract when heating cream for a different flavor.

Instructions

1. In a small sauce pan, heat coconut cream over medium heat.  Stir until cream is hot and liquid, but do not boil.* 

2. Add hot cream to chocolate chips and let stand for about 3 minutes to allow chips to melt.  

3. Stir until chips are completely melted and mixture is smooth with no chunks of chocolate. Let stand 7-12 minutes. The longer you allow the mixture to sit, the thicker it will become.

4. Pour over the center of a frosted cake, using a spoon to move ganache from the center toward the edges, letting the ganache run over the edges of the cake. 

5. You can use the ganache as a drizzle or as a frosting as well.  If using it as a frosting, let the mixture cool longer so it is thick enough to spread on a cake, cupcake or other dessert.

* If you prefer to use a microwave, you can heat the cream in a microwave safe bowl for about 45 seconds, until cream is hot. Stir and repeat for an additional 10 seconds until cream is liquid and hot.