Jessica, from My Baking Heart, made a rich, chocolatey cake that she beautifully photographed and shared with us. Maple syrup and brown sugar are two ingredients that set this non-traditional chocolate frosting apart from the standard.

The great thing about a recipe like this is that it can be easily altered, or cloned, to anyone’s liking. Those who have a sweet tooth far more tame than mine might find the brown sugar to be a bit much, as Jessica did. But it could easily be replaced with mixture of crushed nuts and powdered sugar; it’s hard to say no to that combination.

Personally, I’d dive into this cake without a parachute! Anything with chocolate has to be delicious, in my humble opinion.