This Chocolate Maple Whiskey Cake combines thick chocolate maple biscuit layers, decadent maple-whiskey buttercream, and toasted walnuts.Jump to Recipe
Hello everyone! Can you believe it’s end of May? Wow that’s insane! I am utterly exited about the season of light and fresh recipes and ideas, and I am about to start sharing some.
However, I must share this decadent and rich dessert first – this Chocolate Maple Whiskey Cake. That was the cake I made for my birthday a month ago.
Chocolate Maple Whiskey Cake
The inspiration for this idea came from Medovik – Russian Honey Layer Cake. I just swap honey for maple syrup and added some dark cacao powder. The layers are thin and the texture resembles soft gingerbread.
Next element is this scrumptious butternut cream made with butter, sweetened condensed milk, maple syrup, and whiskey. It’s irresistibly delicious (that you can probably eat without any cake!)
Also, I used whiskey as the cake soak. Definitely, you can opt for any other alcohol like bourbon or cognac.
Toasted walnuts add a lovely crunch, and that’s an excellent pairing with maple and whiskey.
It’s Not Too Moist Cake
Now, I will be honest with you as always. This cake turned out a little on a drier side than I would have imagined and planned to have. That’s not very surprising because Medovik isn’t extremely moist cake. Imaging gingerbread-style biscuits? It’s hard to describe them very moist. I wasn’t sure if I should post something I am not 100% satisfied, but as you can see, I decided to do so. Let’s say it’s an European-style layer cake (Some of them are with think layers and relatively dry, too.)
Besides, the flavour profile is fantastic! With a morning cup of coffee, it’s very enjoyable.
There are few tricks that might help. For instance, I had some leftovers of the buttercream (About 2/3 cup), and we just enjoyed an extra spoon of it along with a slice of cake. Also, you can whip up some cream. You can try using more whiskey (or syrup) as a cake soak; however, it might be a bit more challenging to stabilize the cake – simply allow it to absorb for a few minutes before spreading the buttercream and placing another layer.
I hope you like this Chocolate Maple Whiskey Cake. While it’s not super moist, it’s elegant and offers you a great flavour profile. If you give it a try, please let me know in your comment here or in a direct message on my Instagram . Cheers for now!
Chocolate Maple Whiskey CakeCourse: Dessert
This Chocolate Maple Whiskey Cake combines thick chocolate maple biscuit layers, decadent maple-whiskey buttercream, and toasted walnuts.
1/2 cup maple syrup
1/3 cup sugar
few drops of maple flavour (optional)
60 gr. butter
12 gr. baking soda (almost full tablespoon)
10 egg yolks (medium eggs)
1/3 cup dark cocoa powder
~ 4 cups cake or all-purpose flour
300 gr. (1 cup + 2 tbsp.) butter, room temperature
2/3 cup sweetened condensed milk
1/3 cup maple syrup
few drops of maple extract (optional)
3-5 tbsp. of whiskey
a good pinch of salt
~ 1/2 cup powdered sugar (optional)
1 cup walnuts, toasted
~ 1/4 cup of whiskey for cake soak
- 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.
- 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!