Chocolate Maple Cake

[leilani]

Chocolate Maple Cake

This Chocolate Maple Cake is a 4-layer rich chocolate cake perfectly matched with the sweet maple buttercream.




Prep Time 40 minutes

Cook Time 40 minutes

Total Time 1 hour 20 minutes

Servings 12


Ingredients

Chocolate Cake 
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


Maple Frosting

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


Instructions

Chocolate Cake

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.


Maple Frosting

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.

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