Chocolate Cake with Maple Buttercream

This Chocolate Maple Cake is a 4 layer rich chocolate cake paired with amazing maple buttercream. It is a delight to the senses. If you are a fan of fall flavours this is the cake for you. The deep rich chocolate cake is perfectly matched with the sweet maple frosting.

Chocolate Cake:
3½ cups all-purpose flour, unbleached (420 g)
1 Tbsp. pure vanilla extract
4 extra-large eggs at room temperature
1 cup vegetable oil (224 g)
2 cup buttermilk, room temperature (480 g)
2 tsp. kosher salt
2 tsp. baking powder
4 tsp. baking soda
1½ cups unsweetened cocoa powder (180 g)
4 cups granulated sugar (800 g)
2 cups freshly brewed hot coffee (474 g)

Maple Buttercream:
2 cups (4 sticks) unsalted butter, at room temperature (452 g)
6-8 cups confectioners' sugar (750-1000 g)
1 cup pure maple syrup
1 tsp. pure maple extract
2 tsp. pure vanilla extract

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Make the Chocolate Cake:
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into 4 (8") round prepared pans and bake for 30-40 minutes, until a cake tester or toothpick comes out mostly clean (not wet).

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Make the Maple Buttercream:
Add the butter to a stand mixer and using the paddle attachment, beat until lighter in color and fluffy. Add in the confectioner's sugar a couple cups at a time.

With the mixer off, add in the vanilla and maple extracts and then add in the syrup.

Beat on low speed until syrup and sugar are incorporated, about 1 minute.

Increase speed to high and beat until mixture is light and whipped, about 5 minutes.

Use immediately. Refrigerate any leftovers in an airtight container.

Makes 12 servings.