Chocolate Maple-Syrup Cake
1 cup all-purpose flour, plus more for the pan
1 teaspoon baking powder
½teaspoon baking soda
¼ teaspoon table salt
4 ounces bittersweet chocolate, finely chopped
½ cup unsweetened cocoa powder
¾ cup boiling water
10 tablespoons (1¼ sticks) salted butter, room temperature
1 cup maple sugar, plus 2 tablespoons for sprinkling
4 large eggs, room temperature
2 teaspoons vanilla extract
½ cup buttermilk
FOR THE MAPLE SYRUP SAUCE:
⅓ cup maple sugar
⅓ cup maple syrup
3 sprigs rosemary
pinch of table salt
In a stand mixer with the paddle attachment, beat the butter and 1 cup of maple sugar on low until just combined. Increase to medium-high and beat until light and fluffy, 2 to 3 minutes. Reduce to medium and add the eggs one at a time, scraping the bowl once halfway through. Reduce to low, then add the chocolate mixture and vanilla; scrape the bowl. With the mixer running on low, add about a third of the flour mixture, followed by half of the buttermilk, then scrape the bowl. With the mixer running, add half of the remaining flour mixture, followed by the remaining buttermilk, then finish with the remaining flour mixture. Fold the batter by hand to ensure it is homogenous. The batter will be thick but pourable.
Tip: Don’t measure the ¾ cup water and then bring it boil it or too much will steam off as it heats. Instead, boil a larger quantity of water in a kettle or saucepan, then measure the ¾ cup. Don’t underbake the cake or it will sink as it cools. When testing doneness, make sure the toothpick comes out clean and dry from the cake’s center. Finally, to ensure even absorption, drizzle on the syrup in four applications, with a brief rest between each. If applied all at once, the syrup will pool on the surface and turn the top soggy.
I had my niece, Morgan, make this and she did a fantastic job! She had some friends come over to try it and there was none left! It must have been pretty good!