P. Mayelle's Recipe

Chocolate Cake with Heath Bar and Mascarpone Frosting

Category: Desserts

*My take on Giada's Hazelnut Crunch Chocolate Cake

Ingredients:

-1 chocolate cake box mix (Duncan Hine's Moist Supreme Devil's Food)
-1 (8 oz) bags Heath Bar bits
-2.5 (8 oz) containers mascarpone cheese, at room temp.
-1 1/2 cups heavy whipping cream
-1 cup powdered sugar
-1 1/2 tsp vanilla extract

Directions:

*Cake:
1. Preheat over to 350 F and spray 2 8" cake pans with Baker's Joy.
2. Prepare cake mix as directed, BUT instead of using 3 large eggs, use 1 large egg and 1/2 cup egg beaters (for more moisture).
3. Divide batter into baking pans and bake as directed (31-35 min.). Remove and let cool completely on wire rack before frosting.

*Frosting:
1. Chill a mixing bowl for the heavy cream for about 15 min.
2. Whip heavy whipping cream into soft peaks, set aside or refrigerate.
3. Blend mascarpone, powdered sugar, and vanilla extract with a spatula in a large mixing bowl (cheese will curdle if you use an electric mixer).
4. Fold the whipped cream into the mascarpone mixture until completely combined. Whip one final time so that mixture is fluffy.
5. Fold in about 4.5 oz of Heath Bar bits into the frosting.
6. Place 1 layer upside down and ice the top until there is about 1 inch of icing on top. Place 2nd layer on top and finish icing the cake. Place remaining bits of Heath Bar around the sides of the cake. Serve.

Refrigerate when complete, but the cake is amazing warm or cold.