Cocoa Ganache Glaze

Cocoa Ganache Glaze
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 Tablespoons hard margarine
2 Tablespoons golden corn syrup
2 cups icing sugar

In a medium saucepan over medium heat, melt the first four ingredients together. Stir until smooth. Gradually stir in the icing sugar until smooth. Immediately pour over cake(s). Spread evenly and refrigerate briefly to set. Leftover ganache can be chilled in a shallow layer and rolled into truffles once firm. Makes enough to coat two single layer 8 or 9 inch rounds, or one double layer. 

This will be my go-to glaze for chocolate cakes now. It is so much quicker, easier, and more convenient than buttercream, and tastier too - definitely provides more of a chocolate kick. The look is simple shiny, and clean. This is not quite a traditional ganche, as it does not use cream and melted chocolate  but more of a sweeter glaze. However, because it uses ingredients I always have on hand, it is a recipe I can make anytime. I used t on my birthday cake.