This Chocolate Maple Cake is a 4-layer rich chocolate cake perfectly matched with the sweet maple buttercream.
INGREDIENTS
CHOCOLATE CAKE (MY ORIGINAL CHOCOLATE CAKE RECIPE THAT HAS BEEN DOUBLED)
- 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
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