Best Maple Chocolate Cake Recipes

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BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE



Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze image

Provided by Julie Hasson

Categories     Cake     Coffee     Chocolate     Dessert     Fall     Maple Syrup     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
  • Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
  • GOOD TO KNOW:
  • Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
  • For glaze:
  • Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

MAPLE CHOCOLATE CAKE



Maple Chocolate Cake image

Provided by Shauna Sever

Categories     Cake     Chocolate     Dessert     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes two 9-inch cake layers, one 9 x 13-inch sheet cake, or about 1 1/2 dozen cupcakes

Number Of Ingredients 10

1 1/2 cups (6 3/4 ounces/192 grams) unbleached all-purpose flour, spooned and leveled
3/4 cup (2 1/2 ounces/72 grams) unsweetened natural cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine sea salt
1 cup (11 7/8 ounces/336 grams) pure maple syrup (dark or very dark preferred)*
1 cup (8 1/2 ounces/242 grams) 2% Greek yogurt
2 large eggs
1/4 cup (2 ounces/57 grams) grapeseed, or canola oil
1 teaspoon pure vanilla extract

Steps:

  • 1. Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F.
  • 2. Lightly grease a 9 × 13-inch rectangular baking pan or two 9-inch round pans (and line them with parchment paper), or line 18 wells of two 12-cup muffin tins with paper liners.
  • 3. Into a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
  • 4. In a large measuring cup or medium bowl, whisk together the syrup, yogurt, eggs, oil, and vanilla extract.
  • 5. Pour the wet ingredients into the dry. Using a whisk, energetically blend the batter by hand until smooth and thick, about 1 minute. Spread the batter into the prepared pan or pans. (For fill the cups no more than two-thirds full-you should get 18 cupcakes.)
  • 6. Bake until a toothpick comes out clean and the tops of the cakes spring back when lightly touched, 30 to 35 minutes for sheet and/or layer cakes, or 20 minutes for cupcakes. Cool completely in the pans on a wire rack before inverting and frosting.

MAPLE-WALNUT CHOCOLATE CAKE



Maple-Walnut Chocolate Cake image

This cake packs on the flavor: beneath the rich maple-walnut frosting is devil's food chocolate. The walnuts and maple syrup garnish make this fall-inspired dessert a real show-stopper.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 12

Number Of Ingredients 11

1 box devil's food cake mix with pudding
Water, oil and eggs called for on cake mix box
3 cups powdered sugar
1/2 cup butter, softened
4 to 6 tablespoons maple syrup
3 tablespoons whipping cream
1 cup walnut halves
1 to 2 tablespoons maple syrup
Chocolate leaves
Chopped walnuts
Maple syrup

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 2 (8- or 9-inch) round pans. Make cake mix as directed on box using water, oil and eggs. Pour into pans.
  • Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans to cooling racks. Cool completely, about 1 1/2 hours.
  • In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in 4 tablespoons maple syrup and the whipping cream. Beat until smooth and spreadable, adding additional 1 to 2 tablespoons maple syrup if necessary for desired consistency. If frosting is too thick, beat in more maple syrup, a few drops at a time.
  • In small food processor, place walnuts and 1 to 2 tablespoons maple syrup. Cover; process until mixture forms a smooth paste. Stir in 1/3 cup of the frosting until well combined.
  • On serving plate, place 1 cake layer top side down. Fill cake with walnut filling. Top with second layer top side up. Frost cake with frosting. Use a teaspoon to make S-shaped swirls on sides and top of cake. Top with chocolate leaves, chopped walnuts and a drizzle of maple syrup.

Nutrition Facts : Calories 520, Carbohydrate 66 g, Cholesterol 70 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 35 g, TransFat 0 g

CHOCOLATE ANGEL FOOD CAKE WITH FRUIT AND MAPLE YOGURT



Chocolate Angel Food Cake with Fruit and Maple Yogurt image

Provided by Pierre Albaladejo

Categories     Fruit Juice     Mixer     Chocolate     Dessert     Bake     Low Fat     Yogurt     Raspberry     Strawberry     Peach     Summer     Healthy     Maple Syrup     Self     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1 1/2 cups sugar
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 egg whites (or 1 1/2 cups prepackaged egg whites)
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
4 cups fresh strawberries
4 cups fresh raspberries
1/4 cup peach nectar
1 tablespoon honey
1 cup plain lowfat yogurt
2 tablespoons maple syrup

Steps:

  • Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.

CHOCOLATE ANGEL FOOD CAKE WITH FRUIT AND MAPLE YOGURT RECIPE | EPICURIOUS.COM



Chocolate Angel Food Cake with Fruit and Maple Yogurt Recipe | Epicurious.com image

Healthy bonus: 1 serving of fruit per slice, protein and riboflavin from eggs, calcium from yogurt, fiber, and nearly 1/3 of the RDA for vitamin C from berries

Provided by @MakeItYours

Number Of Ingredients 13

1 1/2 cups sugar
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 egg whites (or 1 1/2 cups prepackaged egg whites)
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
4 cups fresh strawberries
4 cups fresh raspberries
1/4 cup peach nectar
1 tablespoon honey
1 cup plain lowfat yogurt
2 tablespoons maple syrup

Steps:

  • Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.
  • Nutritional analysis per serving 328 calories, 1.6 g fat (0.6 g saturated fat), 71.5 g carbohydrates, 10.3 g protein, 6.7 g fiber
  • Nutritional analysis provided by
  • Self

WHITE CHOCOLATE RIBBON PUMPKIN CAKE AND MAPLE GLAZ



White Chocolate Ribbon Pumpkin Cake and Maple Glaz image

We found this cake amazing! The white chocolate filling is hard to mix but if you use your mixer its not so bad. This cake is definitly worth the effort!

Provided by Kristin Miller

Categories     Cakes

Time 1h30m

Number Of Ingredients 22

FILLING
3/4 c white chocolate chips
8 oz cream cheese, softened
3 Tbsp sugar
3/4 tsp vanilla
CAKE
3 c all-purpose flour
1/4 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 c butter, softened
2 c sugar
1 1/2 tsp vanilla
4 eggs
1 16oz. can pumpkin
GLAZE
1 c powder sugar, sifted
1 Tbsp maple syrup
1/2 tsp maple extract
2-3 Tbsp heavy cream (can also use milk)
1/8 tsp salt

Steps:

  • 1. Preheat oven to 350. Grease and flour a large bundt pan. Prepare filling: place white chocolate chips in microwave safe bowl and microwave for 30 seconds, stir and repeat until chips are melted. Beat cream cheese, sugar and vanilla into melted chocolate.
  • 2. In a medium bowl, combing flour, salt, baking powder, baking soda and cinnamon.
  • 3. In a large bowl, beat butter and sugar until fluffy, add vanilla. Beat in eggs one at a time then continue to beat for 1 minute until mixture is light. Stir in pumpkin by hand or low speed (I do mine by hand). Stir in flour mixture.
  • 4. Pour about 1/3 of cake mixture into bundt pan. Pour the white chocolate filling over that making sure you keep the filling away from the sides of the pan, keep it the filling strictly in the center. Pour remaining batter over the filling. Bake for 55 minutes or until the cake pulls away from the sides of pan. Allow cake to cool 10 mintues before removing from the pan. Cool cake completely before glazing.
  • 5. To make the glaze: stire together powder sugar, maple syrup, maple extract and 2 tablespoons of cream and salt. Beat until smooth. If the glaze looks too thick add remaining tablespoon of cream. Drizzle over cooled cake. Store in refridgerator.

MAPLE-WALNUT CHOCOLATE CAKE



Maple-Walnut Chocolate Cake image

This cake packs on the flavor: beneath the rich maple-walnut frosting is devil's food chocolate. The walnuts and maple syrup garnish make this fall-inspired dessert a real show-stopper.

Provided by @MakeItYours

Number Of Ingredients 11

1 box devil's food cake mix with pudding
Water, oil and eggs called for on cake mix box
3 cups powdered sugar
1/2 cup butter, softened
4 to 6 tablespoons maple syrup
3 tablespoons whipping cream
1 cup walnut halves
1 to 2 tablespoons maple syrup
Chocolate leaves
Chopped walnuts
Maple syrup

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease 2 (8- or 9-inch) round pans. Make cake mix as directed on box using water, oil and eggs. Pour into pans.
  • Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans to cooling racks. Cool completely, about 1 1/2 hours.
  • In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in 4 tablespoons maple syrup and the whipping cream. Beat until smooth and spreadable, adding additional 1 to 2 tablespoons maple syrup if necessary for desired consistency. If frosting is too thick, beat in more maple syrup, a few drops at a time.
  • In small food processor, place walnuts and 1 to 2 tablespoons maple syrup. Cover; process until mixture forms a smooth paste. Stir in 1/3 cup of the frosting until well combined.
  • On serving plate, place 1 cake layer top side down. Fill cake with walnut filling. Top with second layer top side up. Frost cake with frosting. Use a teaspoon to make S-shaped swirls on sides and top of cake. Top with chocolate leaves, chopped walnuts and a drizzle of maple syrup.

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