This Chocolate Maple Cake is a 4-layer rich chocolate cake matched with astonishing maple buttercream. It is a joy to the faculties! On the off chance that you are an enthusiast of fall seasons this is the cake for you. The profound rich chocolate cake is totally coordinated with the sweet maple frosting.
This is by a wide margin the best chocolate maple cake you will at any point have, no doubt. What makes this formula the best? For one thing, it is motivated by my grandmother’s #1 formula. She added espresso to her cake which does mysterious things to chocolate. Second, this is really a MOIST and tasty chocolate cake. Is there anything more regrettable than dry cake? Not a chance. You won’t ever have that issue with this formula!
I needed to ensure that icing had a genuine maple flavor so I added maple syrup, yet I added McCormick Maple Extract. The magnificence of utilizing the concentrate in the formula is that I had the option to keep up the consistency and flavor I needed without transforming the icing into a runny wreck. Simply make certain to follow the formula precisely!
CHOCOLATE CAKE (MY ORIGINAL CHOCOLATE CAKE RECIPE THAT HAS BEEN DOUBLED)
- 3 1/2 cups (420g) all-purpose flour
- 1 tablespoon McCormick Pure Vanilla Extract
- 4 extra-large eggs at room temperature
- 1 cup (224g) vegetable oil
- 2 cup (480g) buttermilk (room temperature)
- 2 tsp. kosher salt
- 2 tsp. baking powder
- 4 tsp. baking soda
- 1 1/2 cups (180g) unsweetened cocoa powder
- 4 cups (800g) granulated sugar
- 2 cups (474g) freshly brewed hot coffee
- 2 cups (4 sticks or 452g) unsalted butter, at room temperature
- 6-8 cups (750-1000g) confectioners sugar
- 1 cup maple syrup
- 1 teaspoon McCormick Maple Extract
- 2 teaspoons McCormick Vanilla Extract
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into FOUR 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Add the butter to a stand mixer and using the paddle attachment, beat until lighter in color and fluffy. Add in the confectioner’s sugar a couple cups at a time.
- With the mixer off, add in the vanilla and maple extracts and then add in the syrup.
- Beat on low speed until syrup and sugar are incorporated, about 1 minute.
- Increase speed to high and beat until mixture is light and whipped, about 5 minutes.
- Use immediately. Refrigerate any leftovers in an airtight container.