News flash: you can make ganache with cocoa powder.
I'll level with you: sometimes I am lazy. Like, when I want to whip up some ganache right this instant and I already have cream warming and I realize that I don't have any baking chocolate. This is not the moment that I really feel like up and going to the grocery store. This is the moment I wonder: "Can I do this thing with cocoa powder instead of chopped chocolate?". And inside, I am praying. Please, let this work. Many times, this type of experimentation only ends in frustration and possibly tears. But this time, it worked. The first time I did it, it came out slightly lumpy; the second time, I sifted the cocoa powder first, and it came out fine. Overall: a success. And even better: it tastes great.
Originally posted by CakeSpy
Step 1: Assemble Your Ingredients
1 cup heavy cream
3/4 cup cocoa powder, sifted
1/4 cup granulated sugar
1/2 teaspoon strong brewed coffee
1/2 teaspoon vanilla
(Makes enough to fully coat a 9-inch cake, 1 1/2 cups or so)
Step 2: Heat the Cream
In a saucepan, heat the cream, stirring frequently to discourage scorching, until it begins to simmer and seems like it might start boiling any moment (but don't let it boil).
Step 3: Mix in the Rest of the Ingredients
Remove from heat and whisk in the remaining ingredients until smooth. Let the mixture cool to your desired thickness. It will never become hard, per se, but it will set to a smooth, spreadable consistency.