Professional Baker Teaches You How To Make GLUTEN FREE MAPLE CAKE!
Here's a gluten-free desert recipe. Click on SHOW MORE for recipe ingredients and baking instructions.
Recipe Ingredients for warm maple almond chiffon cake
4 cold large egg whites
½ cup maple syrup
⅓ cup packed light brown sugar
¼ cup vegetable oil
3 large egg yolks
1 tsp vanilla extract
1 cup ground almonds
3 Tbsp tapioca starch (available at bulk and health food stores)
¼ tsp salt
icing sugar, for dusting
Recipe ingredients for chocolate ganache
4 oz bittersweet chocolate, chopped
½ cup whipping cream
Recipe directions for warm maple almond chiffon cake:
1. Preheat the oven to 325 F and place 8 ungreased 10-ounce ramekins or other baking dishes onto a baking tray.
2. Place the egg whites in the bowl of a stand mixer fitted with the whip attachment, or in a large heat-proof bowl and whip until foamy.
3. In a pot over high heat, boil the maple syrup until it reaches a temperature of 240 F (this only take about 2 minutes). Remove the pot from the heat and carefully pour this into the whites while whipping over medium speed (pour the syrup down the side of the bowl to avoid splashing), then increase the speed to high and whip the whites until they hold a stiff peak. Set aside.
4. In a clean bowl, whip the brown sugar, oil, egg yolks, and vanilla until thick and creamy. Stir in the ground almonds and tapioca starch, blending in well.
5. Fold in a third of the whipped whites into the batter and then, once just incorporated, fold in the remaining two thirds of the whites. Divide the batter evenly between the 6 cups and bake for 25- 30 minutes, until the cakes spring back when gently pressed. Turn the cups or ramekins upside down to cool them about 15 minutes if serving warm.
6. To serve, tap the cake out onto a plate. Serve warm, dusted with icing sugar and with a spoonful of warm chocolate ganache.
Recipe directions for Chocolate Ganache:
1. Place the chopped chocolate in a bowl.
2. Heat the cream to just below a simmer and then pour it directly over the chopped chocolate. Let this sit for a minute.
3. Using a spatula, stir the mixture until the chocolate has melted into the cream. Use the ganache warm as a sauce or chill until firm, to use as a base for truffles.
4. The ganache will keep, refrigerated, for as long as the expiry date on the cream, and can be reheated to use.
5. Makes about 3/4 cup of chocolate ganache.
These chiffon cakes can be made ahead and served at room temperature, but they are really something special when served warm, plated and served with a little warm chocolate ganache.
Subscribe for more video recipes:
Shop Anna Olson Cookbooks:
-
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
So Rich! So Easy! Maple Milk Chocolate Cake With Maple Milk Chocolate Sauce Recipe - Glen & Friends
So Rich! So Easy! Maple Milk Chocolate Cake With Maple Milk Chocolate Sauce Looking for recipes that use Maple Syrup? This Maple syrup cake recipe with chocolate is a great milk chocolate cake recipe. Just a hint of maple syrup flavour.
Ingredients
Cake:
250 mL (1 cup) butter, softened
310 mL (1¼ cups) sugar
4 eggs
285g (10oz) milk chocolate, melted
60 mL (¼ cup) maple syrup
10 mL (2 tsp) pure vanilla extract
625 mL (2½ cups) all purpose flour
1 mL (¼ tsp) baking soda
Pinch of salt
250 mL (1 cup) buttermilk*
250 mL (1 cup) chopped nuts
Maple Chocolate Sauce:
125 mL (½ cup) maple syrup
125 mL (½ cup) 35% cream
125g (4.5 oz) milk chocolate, melted
????Toblerone Chocolate Brownies Recipe:
Method:
Cake:
Preheat oven to 180ºC (350°F).
Grease and flour a 12-cup bundt pan.
Cream butter until light, then cream in sugar, until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla, maple syrup, and melted chocolate until fully incorporated.
Stir together flour, baking soda and salt.
Stir in dry ingredients to butter mixture, alternating with buttermilk.
Stir in nuts of choice.
Pour batter into prepared pan, and bake about 75 minutes or until cake tester comes out clean.
Cool 10 minutes in pan; then remove and allow to cool completely on wire rack.
Serves 12
Maple Chocolate Sauce:
In saucepan, heat maple syrup with cream over medium heat, then add the chocolate.
Remove from heat and stir to fully incorporate the chocolate.
0:00 Welcome to Maple Milk Chocolate Cake With Maple Milk Chocolate Sauce Recipe
0:10 Making chocolate cake with easter chocolate bunnies
0:27 Time lapse melting chocolate easter bunny
0:56 creaming together butter, sugar, and eggs
2:17 Mixing Maple syrup into the Maple Milk Chocolate Cake batter
3:19 Mixing chocolate into the Maple Milk Chocolate Cake batter
3:51 Making a Buttermilk substitute with yogourt
6:06 Making the Maple Milk Chocolate Sauce Recipe
7:03 Tasting the Maple Milk Chocolate Cake With Maple Milk Chocolate Sauce
#LeGourmetTV #GlenAndFriendsCooking #WithMe
Glen & Friends Cooking,chocolate cake recipe,milk chocolate cake,baking with milk chocolate,baking with easter candy,baking with easter chocolate,baking with easter eggs,maple cake recipe,maple syrup cake,maple pecan cake,maple bundt cake,chocolate maple syrup,chocolate cake with maple syrup,Maple Milk Chocolate Cake With Maple Milk Chocolate Sauce,easy recipes for desserts,maple syrup buttercream,maple syrup cake recipe easy,how to make maple syrup cake
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!
For printable recipes, notes on customizing, and more tips learned in a professional kitchen:
Be sure to SUBSCRIBE TO MY CHANNEL so you don’t miss a single recipe!
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!
HANG OUT WITH ME!
Instagram:
Pinterest:
Facebook:
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:
Please subscribe to my channel!
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. It won’t cost you any more! Thank you for supporting me so I can continue to make free recipe videos!
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
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.
America's Test Kitchen DIY Maple Cream
Get this recipe and 100+ more in the DIY Cookbook:
Learn how to make maple cream with the Test Kitchen's Andrea Geary—a delicious treat that only requires one ingredient (and just a little bit of old-fashioned stirring).
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
If you like us, follow us:
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
GET THE RECIPE here:
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest: