4 ounces best-quality dark chocolate (70% works well here), chopped
tiny pinch of cinnamon, to taste
Instructions
Pour the chocolate into a medium bowl and set aside.
Heat the heavy whipping cream in a small saucepan until it is just starting to bubble, but do not allow it to boil. Remove it from heat and pour over the chopped chocolate. Let it sit for 1 minute before stirring, then stir until smooth. Add a pinch or two of cinnamon, to taste, and cool the ganache to a pourable consistency before spooning over the chocolate cake.
Recipe by oh honey bakes at https://ohhoneybakes.com/chocolate-cake-coconut-almond-butter-cream/