In honor of Chocolate Fridays I give you Chocolate Cake with an interesting take on Chocolate icing. I do this to celebrate the end of every week. Unfortunately my mind is on other things...
Like being completely covered in poison ivy.
You may have noticed in last Sunday's post of "Bloomspotting" I spent a little bit of time in my garden. I also learned a valuable lesson. When you work in the garden during early spring there are secret invisible minefields. In early spring you don't see poison ivy mainly because there are no leaves yet.
That doesn't mean its not there.
Like a lot of plants the leaves go dormant in the winter but that doesn't mean its not there. The roots live on. And with poison ivy I learned the hard way, if you pull out the roots its just as bad as if you touch the leaves.
But that doesn't mean we aren't happy about the weekend. Especially a holiday weekend. I'll just be a little uncomfortable during the festivities...
I adapted this recipe from the newest issue of Martha Stewart living. I've tried lots of chocolate cake recipes. And while I love the cake recipe off the Hershey Cocoa container, the icing recipe that went along with this article is what intriqued me the most. Most icings are so sweet that you don't always enjoy them. The original recipe included creme fraiche and cream cheese but I didn't have creme fraiche so I substituted marscapone. It is a great icing that has substance. I think you'll enjoy it, but make sure you carry a big fork
Creamy Chocolate Frosting
(Adapted from Martha Stewart's Chocolate Frosting April 2010)
2 1/4 cups confectioners sugar
1/4 cup unsweetened cocoa powder
8 ounces of cream cheese
1 1/2 sticks unsalted butter
8 ounces bittersweet chocolate
8 ounces marscapone
Melt the chocolate in the micowave for about 2 minutes stirring after a minute. Let it cool slightly. Sift together sugar, cocoa and salt. Cream the butter and cream cheese until smooth. Add the sugar cocoa mixture and beat until combined. Pour the chocolate in and add the marscapone