Maple Entremet
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Medium
A rich and moist French-inspired cake made with pure Canadian maple syrup, perfect for special occasions.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter
- 100pure canadian maple syrup
- 2large eggs
- 50unsalted butter, melted
- 5baking powder
- 5kosher salt
- 100unsalted almonds
- 100unsalted butter, whipped
- 50heavy cream
- 1vanilla extract
- 50pistachio meal
- 50dark chocolate chips
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm (8in) round cake pan and line the bottom with parchment paper.
Tip: Use a water bath to prevent the cake from cracking.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large mixing bowl, whisk together maple syrup, melted butter, eggs, and vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
Tip: Don't overmix the batter.
- 5
Fold in the unsalted almonds, pistachio meal, and dark chocolate chips.
Tip: Be gentle to avoid deflating the batter.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a decorative border.
- 7
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- 8
Once the cake is completely cool, whip the unsalted butter until light and fluffy.
Tip: Use a stand mixer or a hand mixer for best results.
- 9
Fold in the heavy cream until fully incorporated.
Tip: Make sure to scrape down the sides of the bowl.
- 10
Transfer the whipped butter mixture to the cooled cake and frost with a thin layer of chocolate ganache.
Tip: Chill the cake in the refrigerator for at least 30 minutes before serving.
- 11
Decorate the cake with additional unsalted almonds and chocolate shavings, if desired.
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