Chocolate Maple Cake
Description
Do you love fall flavors in your desserts? You certainly will after tasting this wonderful chocolate cake with a maple frosting.
Ingredients
Chocolate Cake:
3 1/2 c. all-purpose flour
1 T. pure vanilla extract
4 extra-large eggs, at room temperature
1 c. vegetable oil
2 c. buttermilk, at room temperature
2 t. kosher salt
2 t. baking powder
4 t. baking soda
1 1/2 c. unsweetened cocoa powder
4 c. granulated sugar
2 c. freshly brewed hot coffee
Maple Frosting:
2 c. (4 sticks) unsalted butter, at room temperature
6-8 c. powdered sugar
1 c. maple syrup
1 t. McCormick maple extract
2 t. vanilla extract
Directions
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Preheat oven to 350 degrees. Prepare 4 eight inch round cake pans.
Chocolate Cake;
Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl; mix until combined.
In another bowl, combine buttermilk, oil, eggs and vanilla.
With mixer on low speed, slowly add wet ingredients to dry ingredients. With mixer still on low, add coffee; stir just to combine, scraping bottom of bowl with a rubber spatula.
Pour batter into prepared pans; bake for 30 - 40 minutes or until a cake tester or wooden toothpick comes out mostly clean and not wet.
Cool in the pans for 30 minutes; turn out onto a cooling rack; cool completely.
Maple Frosting:
Add butter to a stand mixer; use the paddle attachment to beat until lighter in color and fluffy. Add in powdered sugar, several cups at a time.
With mixer off, add in vanilla and maple extracts; add in maple syrup. Beat on low speed until syrup and sugar are incorporated, about 1 minute. Increase speed to high; beat until mixture is light and whipped, about 5 minutes.
Frost cake immediately. (It might be easier to chill the cake before frosting it.) Refrigerate any leftover frosting in an airtight container.
12 servings.