In addition to multitudinous amounts of baked goods my brother receives for Christmas from his clients, is the occasional bottle of wine. I don't like to drink alcohol, and he is trying to stay from sugars, carbs, etc.
Just when I realized we had seven bottles of the stuff taking up too much space in the kitchen, I saw a recipe for chocolate cake made with some red wine, on the Smitten Kitchen blog. Perfect!
Then, just the other day, I found out that this Wednesday, the 27th, is National Chocolate Cake Day. Well. Can you guess what I did today?
This is a recipe for a nine inch, one layer cake, which is thinner than your average layer. Because of the wine flavor in it, Deb suggests either a topping made with mascarpone, or just a powdered sugar dusting. But my intention was to bring it to work, and there are nine of us on Wednesdays. I had to make two layers, didn't I? So what was I to put between the layers?
I didn't have mascarpone, and anyway, I didn't want something which would be fussy and require refrigeration. That expensive fig and chocolate spread I've seen in the store would be ideal, but - I didn't have that, either. I began to imagine a chocolate buttercream, but a soft one, with a bit of spice.
My Betty Crocker recipe for cocoa buttercream looked right: 1/3 cup of butter, 2 c. of xxx sugar, one tsp. vanilla, 1/3 cup of cocoa, and some milk. I suddenly got an idea to use a bit of plain greek yogurt for the milk - that was it! It's soft, and has a tang. Just right for between those layers, with some "snow" on top. Plain is best with this, I think.
Wednesday's the day!