My ganache didn’t work out. It strikes me as strange you can mix two things that are solids at room temperature (namely coconut milk and butter) combine them with Dutch process cocoa, chili powder and xylitol , use  just enough heat to blend them, and wind up with a chocolate soup.

The cake is just a standard devil’s food cake recipe .

9 tablespoons cocoa

1 teaspoon extra hot chili powder

one and a half cups xylitol

one and a half cups high gluten flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1 stick butter

2 large eggs

1 can of organic coconut milk

cream the xylitol, butter, and eggs.

sift the remainder of the dry ingredients, then add gradually to the butter mixture,  adding the coconut milk until your hand mixer seizes up and threatens to start an electrical fire.

divide mixture between two buttered 9×2 cake pans (I like the ones with the cutter gizmo riveted to the bottom), bake at 350 for 25 minutes (sometimes the coconut milk makes it take a little longer).

The ganache was too runny, but quite tasty. If I make this again, it will be thus:

1/2 can of coconut milk

1 stick butter

3/4 cup cocoa

1/2 teaspoon extra hot chili powder

3/4 cup xylitol

you could combine these in a double boiler, but the xylitol won’t dissolve properly. Just heat them in a pan directly over low heat until it’s homogenized and stick it in the refrigerator until it’s a trowelable consistency.

I’ve been using xylitol as a sweetener lately, because it’s actually good for your teeth and gums. It kills both strep mutans and helicobacter pylori in the mouth because they can’t digest a five carbon sugar. Neither can you, at first. If you are unaccustomed to xylitol, this will set you scrambling for the toilet.

The Finns have sweetened everything with it since they had to overcome wartime shortages of sugar during the big one (WWII). It has the same sweetness as sugar, but with a substantially lower glycemic index. If you are using regular sugar, the above measures should work fine.