Desserts

Strawberry and chocolate maple cake

Strawberry and chocolate maple cake

Ingredients

Maple syrup cake

  • 750 ml (3 cups) all-purpose flour
  • 20 ml (4 teaspoons) baking powder
  • 5 ml (1 teaspoon) bicarbonate of soda
  • Pinch of salt
  • 190 ml (3/4 cup) vegetable oil
  • 375 ml (1 1/2 cups) maple syrup
  • 3 eggs
  • 5 ml (1 teaspoon) vanilla

Strawberry and maple jam

  • 250 ml (1 cup) maple syrup
  • 60 ml (1/4 cup) cornstarch
  • 625 ml (2 1/2 cups) frozen strawberries,
       defrosted
  • 5 ml (1 teaspoon) vanilla extract

Chocolate-maple ganache

  • 125 ml (1/2 cup) maple syrup
  • 250 ml (1 cup) 35% cream
  • 30 ml (2 tablespoons) Sortilège
       (Canadian whisky and maple syrup liqueur)
  • 454 g (16 oz.) semi-sweet chocolate,
       coarsely chopped

Maple fondant

  • 15 ml (1 tablespoon) gelatin
  • 45 ml (3 tablespoons) water
  • 15 ml (1 tablespoon) glycerin
       (from pharmacies)
  • 60 ml (1/4 cup) liquid glucose
       (from pastry stores)
  • 500 ml (2 cups) maple sugar
  • 500 ml (2 cups) cornstarch
  • A few drops of red gel food colouring

 

Servings
12 portions
Method

Maple syrup cake

  1. Preheat oven to 180 °C (350 °F). Place rack in centre of oven.
  2. Butter three 20-cm (8") diameter cake tins. Line bottom with parchment paper.
  3. In a bowl, sift flour, baking powder, bicarbonate of soda and salt. Set aside. Mix oil and maple syrup together. Add eggs and vanilla, and mix well. Add sifted ingredients and stir in well. Pour batter into tins.
  4. Bake in oven for 25-30 minutes or until a toothpick inserted into centre of cake comes out clean. Let cool 10 minutes, then run a thin blade around cakes to separate from tin. Remove cakes from tins and leave to cool completely on a wire rack.

Strawberry and maple jam

  1. In a large saucepan, whisk maple syrup and cornstarch together. Add strawberries and vanilla essence, bring to a boil and reduce to medium heat until thickened, stirring regularly.
  2. Remove from heat and allow to cool completely before adding filling to cake.

Chocolate-maple ganache

  1. In a small saucepan, bring maple syrup and cream to a boil over low heat. Remove from heat.
  2. Add Sortilège liqueur and chocolate, then stir until chocolate has melted to form a smooth ganache. Cover and refrigerate about 1 hour before icing cake.

Maple fondant

  1. Add gelatin and water to a saucepan. Leave to swell for a few minutes.
  2. Over a low heat, dissolve gelatin, then add glycerin and glucose. Let cool for 2 minutes.
  3. Using a food processor, blend maple sugar and cornstarch together. Add gelatin mixture and pulse until a ball forms. Remove dough from bowl and knead on work surface, adding a little cornstarch if dough is too soft. Cover with plastic wrap and refrigerate 1 hour.
  4. With a rolling pin, roll out dough on work surface dusted with cornstarch.
  5. Set aside some fondant for decorative white bands on bow and ribbon.
  6. Add food colouring to remaining fondant and mix well. With some red fondant, create a ribbon and bow. Add to cake. Use leftover fondant to make mini snowballs and place them around cake.

 

Additional information

Maple syrup cake

Assembly

If necessary, cut tops of cake layers to make them equal. Spread chosen filling on first cake layer, place second layer on top and add filling on top again. Add last cake layer and spread icing on top and on sides of complete layered cake. Use your choice of decoration to finish cake.
 
 
To view more Festive Maple Cake recipes : ilovemaple.ca/festivecakes