Chocolate Maple Cake with Ganache Filling

maple+chocolate+cake.jpg
Screen Shot 2020-10-28 at 11.11.31 PM.png
beyond good maple chocolate cake 92.png

recipe by Buucks farm bakery

INGREDIENTS

For the Chocolate Cake

  • 1/2 C + 2 TBSP Vegetable Oil

  • 2 C Granulated Sugar

  • 2 Lg Eggs + 1 Egg Yolk, at room temp

  • 2 tsp Beyond Good Vanilla Extract

  • 2 1/2 C All Purpose Flour

  • 1 C Dark Cocoa Powder

  • 2 tsp Baking Powder

  • 1 tsp Baking Soda 1 tsp Salt

  • 1  1/2 C Buttermilk, at room temperature

  • 1 C Strong Brewed Coffee

 For the Maple Buttercream

  • 2 C Unsalted Butter, at room temp (4 Sticks)

  • 1 tsp Beyond Good Vanilla Extract

  • 1/2 tsp Salt

  • 8 C Powdered Sugar, sifted 1/4 C Real Maple Syrup

  • 2-4 TBSP Heavy Cream, at room temp

For the Chocolate Ganache Filling

METHOD

For the Chocolate Cake

  • Preheat the oven to 350 degrees and spray 3 8” cake pans with non stick baking spray (one that contains flour is best).

  • In a bowl of a stand mixer with a paddle attachment, cream the oil and sugar for 3 minutes. Add the eggs and vanilla and beat another 2 minutes.

  • In a separate bowl, whisk together the flour, cocoa powder, and salt.

  • With the mixer on low, alternate adding the dry ingredients and the buttermilk to the mixer, starting and ending with dry ingredients.

  • With the mixer on low, slowly pour in the hot coffee. Use a rubber spatula to do a final mix. Divide evenly among the cake pans and bake for 25-30 minutes, or until toothpick comes out mostly clean with a few moist crumbs attached.

  • Allow cake to cool, then refrigerate until chilled.

For the Maple Buttercream

  • In the bowl of a stand mixer with the paddle attachment, beat the butter alone for 10 minutes, scraping down the bottom and sides of the bowl half way through.

  • Add the salt and vanilla, mix to combine.

  • Add the powdered sugar in 2 additions (4 cups at a time) and mix for 3 minutes after each addition.

  • Add the maple syrup, mix to combine.

  • Add the heavy cream 1 TBSP at a time until you reach your desired consistency. You want the buttercream soft, but still able to hold its shape.

For the Chocolate Ganache Filling

  • Heat the heavy cream in a medium sized bowl for 1 minute in the microwave.

  • Chop the chocolate into fine pieces.

  • Add the chocolate to the hot heavy cream. Let it sit for 1 minute.

  • Stir until smooth. Let cool to room temp before filling in cake.

Jackie Tran