1/4 cup unsweetened cocoa powder
1/4 cup milk
2 Tablespoons hard margarine
2 Tablespoons golden corn syrup
2 cups icing sugar
1 Tablespoon instant coffee
2 Tablespoons hot water
In a medium saucepan over medium heat, melt the first four ingredients together, bringing to a light boil. Strain if necessary if cocoa is lumpy. Gradually stir in the icing sugar until smooth. Mix together the coffee and hot water and stir in. 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.
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