I have a recipe that is t. garrett chocolate buttercream ganache, but it calls for chocolate liqueur. I am trying to come up with a substitution for the liqueur since the cake is for a child's birthday. Any ideas????
How about chocolate oils. There is some thru Lorain oils. You would just need a drop or two for flavor.
I don't know what kind of ganach or trying to make but here's my recipe that is not only very tasty, but easy to make, and contains no alcohol.
Chocolate Ganache
1 1lb. bag semi-sweet chocolate chips
1 1lb. bag mild chocolate chips
1 large carton + 1/2 cup heavy whipping cream
1 teaspoon almond extract
1 teaspoon real butter
Combine chocolate, and whipping cream in a large microwavable bow. Heat for 35 to 40 seconds at a time, stirring each time until very smooth. Then add the almond extract and the butter. Stir until smooth and slightly cooler. (about 3 minutes)
Drizzle or pour over desired cake.
Hope this helps!! If you have any questions don't hesitate to send me a PM and I'll do my best to help you!!
Lisa
Maybe one of the Torani/DaVinci syrups?
What a great idea!!! I have so many of these and I didn't even think about using them!!! Thanks soooooooooooo much!!!! Thanks alot Red Panda!!!! 
Careful using a syrup for ganache additives. They may thin it too much as they are water/sugar based, and not as binding. If your wanting it to set up for you, you may be better off sticking with an extract instead.
But the syrups may be a good idea for a drizzle type of effect.
Here is Toba's Chocolate B/C recipe:
http://www.epicurious.com/recipes/recipe_views/views/109248
It calls for 5 oz. of Godiva or other liquer.
(I don't think adding 5 oz. of undiluted extract is a good idea.) However, you do need to add moderately flavored liquids to make up the volume.
Here's an alcohol substitution chart:
http://homecooking.about.com/library/archive/blalcohol6.htm
http://whatscookingamerica.net/alcoholsub.htm
HTH
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