May 03, 2021

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
DIRECTIONS
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!