Maple Leaf Cake
An autumn-inspired chocolate sponge filled and layered with coffee-walnut cream, finished with a chocolate ganache drizzle.
Ingredients
Cake body - eggs
220 g
Cake body - fine sugar
100 g
Cake body - salad oil
50 g
Cake body - milk
50 g
Cake body - cocoa powder (sifted)
15 g
Cake body - cake flour
110 g
Decoration - walnuts (roasted)
30 g
Decoration - coffee cream filling (see recipe p.136)
150 g
Decoration - chocolate
200 g
Decoration - cream
50 g
Decoration - maple leaves
a few slices
Decoration - powdered sugar
to taste
Instructions
1
Make the egg yolk paste
Separate the egg whites and yolks. Use only the yolks, add 40 g of fine sugar, and whisk until fluffy.
2
Add the liquids
Add the salad oil to the mixture from Step 1 in batches and mix well, then add the milk in batches and mix well.
3
Add the dry ingredients
Sift the cake flour and cocoa powder together, then add to the mixture from Step 2 and mix well.
4
Whip the egg whites
Whip the egg whites from Step 1 with a mixer at medium speed until white, then add 60 g of fine sugar and whip to wet-to-dry stiff peaks.
5
Combine the batter
First take 1/3 of the mixture from Step 4 and fold it into the mixture from Step 3 until combined, then add the remaining 2/3 from Step 4 in batches and fold gently until uniform.
6
Bake
Pour the batter from Step 5 into a round baking pan and bake on the lower rack of an oven preheated to 180°C for about 30 minutes. Remove from the oven, let cool, then unmold.
7
Make the coffee walnut cream filling
Roast the walnuts, then fold them into the coffee cream filling until evenly combined to make the coffee walnut cream filling.
8
Assemble the layers
Slice the cake horizontally into 3 layers. Take one layer, spread a layer of coffee walnut cream filling on top, then stack another cake layer on top. Repeat until all 3 cake layers are used up.
9
Glaze with chocolate
Melt the chocolate and cream together over a double boiler and stir until smooth to make a chocolate glaze. Let cool slightly, then pour over the outside of the cake. Once the chocolate glaze has cooled and set, place a few maple leaves on top of the cake, dust with powdered sugar, then carefully remove the maple leaves.
