2 Tablespoons raw honey (optional, it helps with preventing bacteria growth because of the sugar. If omitting, make sure to refrigerate if using heavy cream)
1 cup heavy cream OR 1 cup canned coconut milk
Instructions
Add the butter and unsweetened chocolate to a medium saucepan and put it on the stove on medium and whisk constantly until the butter and chocolate is melted but not boiling
Turn the heat to medium low and add the sweeteners and keep stirring so that they mix and dissolve completely in the chocolate
Take the chocolate off of the head and add the cream or coconut milk. You will need to whisk it constantly and it will become thick and like frosting
Let the ganache sit until it is warm or room temperature
To frost the cake, put the first cake layer on a cake pan or plate and spread ⅓ of the frosting into the cake. Gently set the next layer of cake on the other and use the remaining ⅔ of the frosting to top the cake
Recipe by Meghan Birt at https://meghanbirt.com/2013/02/happy-birthday-chocolate-chocolate-cake/