Some of you who have followed my posts know that cake is not my favorite food. Still I get certain urges sometimes. I have had a recurrent desire for maple cake with dark chocolate frosting. For a dinner party the other night I decided to have a go. Of course I had not prepared an ingredient list and I waited until the day of the dinner party so it had to be done with ingredients on hand. I went to the CB as my go to source but the only maple reference used maple sugar. I had maple syrup. I started searching for a recipe that used water thinking I would just substitute the maple syrup for the water. After a little thumbing I settled on page 64. Down Home Chocolate Mayonnaise Cake. I figured leave out the cocoa, water, sugar and substitute maple syrup. The next problem was the recipe calls for two 8 inch pans. I have two 8 1/2 inch pans. Anyway this is the recipe I settled on…
4 tbsp unsalted butter
1 1/4 cup maple syrup grade B
1 tsp vanilla
1 cup Mayonnaise
3 cups sifted all purpose flour
2 1/2 tsp baking powder
1 tsp salt
The butter was to replace the cocoa fat left out of the original recipe. I increased the amounts about 1/3 to compensate for the larger pans. Other than those small changes I owe it all to Rose.
Frosting was the next challenge. I follow most of the chatter on this site about egg whites and mousseline etc. Too much work and people seem to go to great lengths to make the frosting chocolaty enough. So another leap into the unknown (for me at least). This is what I settled on…
13 oz Guitard’s bittersweet chocolate
4 oz unsalted butter
1 pint heavy whipping cream
1 tsp salt
1 cup Karo syrup
I melted the chocolate then I added the butter and stirred gently until it incorporated. With a whisk I began adding the cream a little at a time while beating. The salt. Finally the syrup while beating.
As you can see in the pictures my decorating skills are primitive at best and the open time on my ‘invented’ frosting was limited. As it cooled it became too stiff to work with but whisking lightly restored it to workability quickly. Once on the cake however it didn’t want to be moved around very much.
The most delightful thing about this cake is that it very closely matched the dreams I had been having. The mayonnaise and maple created a delightful nutty counterpoint to the melt in your mouth dark intense chocolate. The frosting while not the fluffy stuff that ends up clinging to your moustache melted instantly on the tongue. The cakes baked into even flat layers and probably because of the all purpose flour had a moist substantial mouth feel that I liked. Anyway the group I presented the cake to consumed it with gusto.