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Chocolate Maple Cake with Chocolate Maple Mousse

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Chocolate Maple Cake with Chocolate Maple Mousse

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 12 servings

INGREDIENTS:

  • CHOCOLATE MAPLE CAKE
  • Crisco® Original No-Stick Cooking Spray
  • 2 ounces unsweetened baking chocolate
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/2 cup Hungry Jack® Original Syrup
  • 1/4 cup strong brewed Folgers® Classic Roast Coffee, cooled to room temperature
  • 1/2 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • CHOCOLATE MAPLE MOUSSE
  • 1 1/4 cups milk chocolate chips
    Or 1 (8 oz.) milk chocolate candy bar, chopped
  • 1 tablespoon Hungry Jack® Original Syrup
  • 2 cups heavy cream
  • Fresh fruit

DIRECTIONS:

  1. CHOCOLATE MAPLE CAKE
  2. HEAT oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
  3. MELT chocolate and butter in small microwave-safe bowl on HIGH 1 minute or until melted and smooth when stirred. Cool 5 minutes. Combine sugar, syrup, coffee, buttermilk, egg, vanilla and chocolate mixture in a large bowl. Stir together flour, baking soda and salt in small bowl. Gradually stir flour mixture into chocolate mixture until blended. Pour batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
  4. CHOCOLATE MAPLE MOUSSE
  5. MELT milk chocolate chips in small microwave-safe mixing bowl on HIGH 1 minute. Stir until melted and smooth when stirred. Cool 5 minutes. Whisk cream, syrup and melted chocolate in large mixing bowl until blended. Chill 15 minutes or until cold. Beat mousse mixture with electric mixer at medium-high speed until stiff. Spread over cooled cake. Top with fresh fruit if desired.