Slow-Cooker Chocolate Maple Lava Cake
???? If you’re craving a gooey, fudgy, vegan chocolate treat without all the refined ingredients, we have a treat made just for you! ???? Slow-Cooker Chocolate Maple Lava Cake is one of our favorite easy desserts to make and share with others. This #cake is free of oil and dairy, but filled with a gooey fudge pudding (lava) on top that gets most of its sweetness from real maple syrup. Featuring Lifeway Oat, dark cocoa powder, chocolate chips, and oats, it’s a dessert that you can feel good about eating, too. We recommend serving this #vegan dessert with dairy-free whipped cream (or dairy-free vegan ice cream) and fresh berries.
Maple Pecan Cake Recipe with Maple Buttercream
#Sponsored My favorite Maple Pecan Cake with Maple French Buttercream! This recipe is sponsored by Maple from Canada. This incredibly delicious cake is made only with 100% pure maple syrup as a sweetener – no sugar in this recipe! The delicate maple pecan cake layers are lightly brushed with extra maple syrup and frosted with the creamiest maple French buttercream! Pure maple syrup is a natural sweetener that’s derived directly from maple sap and is made with just one ingredient – 100% pure maple. You’ll love all the maple flavor in this cake recipe! It’s perfect for fall and for Thanksgiving! #ad
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Chocolate Maple Cake....AMAZING!! ???? New | 7th Heaven Baker
Chocolate Maple Cake
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
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 FOUR 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, 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.
MAPLE FROSTING
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.
MAPLE CAKE RECIPE WITH MAPLE GLAZE: A dense pound cake recipe beautifully flavored with maple!
Professional Pastry Chef Lindsey Farr shares with us this simple maple cake recipe that is sure to knock the socks off of all of your friends. This is the perfect maple cake recipe to show off your elegant (or simple) cake/bundt pans and dive into fall desserts. Not only is this maple pound cake perfectly dense, it also has a stunning glaze further deepening the luscious maple flavor. This maple pound cake recipe announces that Autumn Dessert season has arrived!
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Chapters:
00:00 Intro to Maple Pound Cake
00:30 Creaming method (cream butter and sugar)
01:00 Combine our dry ingredients
01:49 Add our sugar to mixing bowl to make a sugar/butter paste
02:11 Add eggs one at a time
02:52 Add vanilla extract
03:00 Add our maple syrup
03:31 Alternately add dry ingredients and sour cream
04:00 Finish mixing by hand
04:19 Prep our pan with flour
05:55 Pour our batter into our pan
06:15 Even out batter
06:47 Bake
07:05 Take out of the oven
07:30 Let it cool completely and unmold
08:44 Make a quick maple glaze for the top
09:10 Add maple syrup to confectioners sugar
09:20 Add salt and milk
10:29 Drizzle the cake with glaze
10:50 Let the glaze set
11:11 Time to try!
12:53 Outtakes!
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TOOLS USED IN THIS VIDEO:
Clear Ingredient Bowls:
KitchenAid Stand Mixer:
Metal Bowl for Stand Mixer!:
Nordic Ware Heritage Bundt Pan (gold instead of silver):
Current Whisk Obsession:
OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!):
GIR Silicone Spatula (get the 11”):
GIR Mini Silicone Spatula (Similar):
Parchment Paper Sheets:
Gold Spoon (similar):
Vegaline Cooking Spray:
Kitchen Towels:
Ateco Large Offset Spatula:
Ateco Cake testers :
Similar Cake Stand:
Serrated bread knife:
Pyrex 32oz Liquid Measuring Cup:
A Baby Whisk:
Spode Blue Italian Bread and Butter Plates - Set of 4 :
Shun 8” Chef’s Knife:
CAMERA EQUIPMENT USED:
Camera 1:
Camera 2:
Macro Lens:
Front Lens:
Tripod 1:
Tripod 2:
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This maple cake recipe with maple glaze is a dense pound cake recipe beautifully flavored with maple. One of the best maple cake recipes out there, with a decorative glaze to boot. This video is a great how to basic on using maple syrup to perfectly enhance your maple cake. The Chef keeps this maple cake recipe simple so it’s easy to make and complete with maple cake frosting aka maple cake glaze or maple cake icing. This is one of those great fall desserts for a crowd or autumn dessert ideas.
Did you make this recipe? I want to hear all about it! ???? Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr
Breakfast Chocolate Maple Cakes
Hi Guys!
Ever thought of making a cake using cream of wheat? Never in my mind lol I know people do make cake with semolina, but semolina is not cream of wheat. They can be interchangeable only in some recipes, but I won't know the end result as I hardly use semolina and/or cream of wheat in baking, not even for coating bread dough, as cream of wheat is much finer in texture ???? I do believe some would mistaken farina vs semolina vs cream of wheat, differ country, differ saying, differ understanding, and texture, so ????????????????
Anyhoo.
I tried making breakfast cake with cream of wheat, it worked, it tasted good since it's maple flavores ????????????????, but the weight of the cake, wow, did not think to be kind of heavy, like dense in weight. Does that make sense? ???? But hey, the boys did not complain, so now I can say, we can have cake for breakfast for sure ????
2 envelope of cream of wheat
1 c hot boiling water
1/2 c maple syrup
4 tbsp butter, melted
1 egg
1 tsp maple essence
1 c flour
1/2 c brown sugar
2 tbsp cocoa powder
A handfuk choc chips
Check the video to see steps!
Tutorial of making Beautiful Chocolate Maple Cake With Whipy Whip by Abu Haram
A fan made video of making chocolate maple cake.
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