The most indulgent chocolate maple cake recipe you will ever need! This is a fun twist on the classic flavor pairings of chocolate and maple syrup.

Now I don’t know about you but I absolutely love a chocolate cake but I can get a touch bored of the stock standard plain chocolate cake.

This particular chocolate cake doesn’t need to a icing as it has a maple drizzle but you could add one if you wanted but I would either not do the maple drizzle or I would reduce it the amount of maple syrup you use.

Chocolate Maple Cake stays so incredibly moist because it uses less flour than a standard chocolate cake recipe and uses the drizzle cake method for moister, that you typically see in a lemon drizzle cake recipe.

Tips for making the best Chocolate Maple Cake

Use proper maple syrup!
Make sure you add the amounts given below for the maple syrup drizzle, otherwise it could dry out.
You can swap the caster sugar for white sugar, however the cake texture is better with caster sugar.

Enjoy making this lovely cake!

Chocolate Maple Cake

Yield: 6-8

Author: Paige

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

The most indulgent chocolate maple cake recipe you will ever need! This is a fun twist on the classic flavor pairings of chocolate and maple syrup.

Ingredients

1/2 cup melted butter
1/4 cup caster sugar
3 tablespoons maple syrup
1 teaspoon vanilla essence
1/4 cup cocoa powder
3 eggs, whisked
1 3/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1/4 cup milk
4 tablespoons maple syrup for drizzling

Instructions

Preheat oven to 355 F fan bake. Lightly grease and line a 22-cm / 9-inch spring form cake tin with parchment paper.
In a large bowl mix butter, sugar, maple syrup, cocoa powder, & vanilla essence until fully combined. Stir in eggs.
Plop flour, baking powder, & salt on top. Using a rubber spatula mix the dry ingredients a little before folding into the wet ingredients underneath. Add milk and stir till fully combined.
Pour and scrap cake batter into the cake tin. Place in the oven for approximately 22 - 25 minutes or until a skewer comes out clean.
While the cake is still hot and in the cake tin, use a skewer to pierce the cake all the way through till you hit the bottom of the cake tin. Repeat all over the cake, approximately 30 times.
Pour the extra maple syrup all over the cake. Leave to sit for 5 - 10 minutes, remove from cake tin and place on a serving plate.
Serve with freshly whipped cream!
Enjoy! x

Recommended Products:

Springform Cake Pan Set of 3

Nutrition Facts

Calories

411

Fat

19 g

Sat. Fat

11 g

Carbs

55 g

Fiber

2 g

Net carbs

53 g

Sugar

23 g

Protein

8 g

Sodium

238 mg

Cholesterol

124 mg

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Chocolate Maple Cake