Chocolate Maple Whiskey Cake

Directions

• Cake:
• In a large heavy-bottom pan combine the maple syrup, maple flavour (if using), sugar, and butter. Cook over medium heat whisking until the butter is melted. Once it’s melted, do not whisk the mixture (shake the pan occasionally instead). When the mixture starts to slowly boil, you can let it caramelize for 2-4 minutes (for a deeper flavor) or proceed to the next step.
• Add the soda whisking. The mixture will start foaming. It will also change the color (and even flavor), and will increase in volume. Off heat and let cool few minutes.
• Add the egg yolks constantly whisking with a whisk. Let the mixture stay 10-12 minutes.
• Start gradually adding the sifted cacao powder and flour, mixing with a wooden spoon. You might need a little more of the flour. Don’t mix it too long. The dough will not be too pliable and elastic.
• Preheat oven to about 170 degrees C.
• Roughly divide the dough into 10-12 pieces. As the dough is quite tough, I recommend rolling it between two pieces of parchment WITHOUT dusting with extra flour. Roll out a piece of dough slightly large than the diameter of the cake (The diameter of my form was about 20 cm). If you have a smaller form, the number of layer will be more. I had 9 layers.
• Pierce the layer with a fork all over the surface. Transfer onto a baking sheet and bake about 3-4 minutes depending on the thickness and your oven. Don’t let the layers get too brown.
• When the layer has baked, remove it from the oven, and while it’s still hot, using a dish (of the desirable diameter) and knife, cut out the circle. Be fast – once started to cool, it will be crumbly! Reserve the trimmings in a separate bowl.
• While the first layer is being baked, roll out another layer. Proceed with all dough. If you have small pieces of dough that are not large enough for a layer, roll them out and bake – you can use them for the decor. Cool the layers completely.
• Buttercream:
• Please note the butter should be room temperature, softened. Other components (maple, condensed milk, alcohol) should be approximately the same temperature, otherwise the cream could curdle. ,
• Beat the butter with the condensed milk until light, 2 minutes
• Stir in the maple syrup, flavour (if using), salt and continue beating for 1 minute, until incorporated
• Stir in whiskey and beat until just incorporated. Do not overbeat. If desired, you can use some powdered sugar to thicken it up.
• If the cream is curdled, it’s easy to fix. Place the cream in a airtight container and place it into warm water for few minutes. The mixture will thinner up. Whip it up again until smooth (optionally, also add 1-2 tablespoons of powdered sugar.)
• Assembling the Cake:
• Spread a bit of the buttercream on a flat plate. Place the first biscuit. Using a brush, apply some whiskey.
• Spread some (2-4 tbsp.) of the cream. Let it stand one-two minutes (to stabilize) then place the second layer gently pressing it with your hands. Repeat all layers letting the cake stand a minute between placing the layers. Spread some of the cream over the edges as well.
• Let the assembled cake stay 1 hour in the kitchen to stabilize the cream.
• For the decorating, using processor, finely grind the trimming leftovers and walnuts.
  Generously cover the cake with the crumbles gently pressing them into the cake.
• Refrigerate the cake for the overnight.
• If you have any of trimmings and cream left (and you will likely have!), combine them in glass or a bowl – that would be a bonus dessert!
• I would recommend removing the cake from the refrigerator 1 hour prior to serving. As the cake is not extremely moist, I’d recommend serving it with the leftover buttercream (You should have some) or whipped cream. Enjoy!