MAPle Syrup Cake with Caramel Buttercream 

   

 

I love Donna Hay and her recipes. They never go wrong… They are so simple, well explained recipes. This is one of her recipes followed to the T. 
  

  

Ingredients 
210gms – Unsalted butter, room temperature 
90ml – Maple syrup
82gms – Powdered sugar
130 gms – Brown sugar
1 tsp – Vanilla extract
4 – eggs
280gms – All-purpose flour
1 3/4 tsp – Baking powder
40 ml – Milk

For Ganache
75gms – dark chocolate, finely chopped
2 tbsp – Milk

For caramel butter icing
1 cup – Caster sugar
1/2 cup (250ml) water
1/2 cup – Amul cream, at room temperature
250gms – Unsalted butter, room temperature 

     

Method

Preheat oven to 180ºC . Grease and Line 2 x 10cm dia cake tins with parchment paper. 
Beat butter, maple syrup, powdered sugar, brown sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. 
Add the eggs, one at a time, beating well after each addition. Fold in the flour, baking powder and milk until combined using a spatula. Divide the mixture between the prepared tins and bake for 25 to 30 minutes or until the skewer comes out clean. 
Allow to cool in the tins for 10 minutes and then completely on a cooling rack. 
   

  

For the Icing

In a saucepan heat sugar and water over high heat and stir until just combined. Bring to the boil and cook for 13–15 minutes, without stirring, or until golden and the temperature reaches 172ºC on a candy thermometer. Gently swirl the pan once sugar starts to caramalise on the sides. 
Remove from the heat and carefully add the cream gradually. Mix well and again heat for 30secs to 1 minute. Pour into a jug and cool completely. 
Place the butter in the bowl of a stand mixer and beat for 6–8 minutes or till it turns pale and creamy. Add the cooled caramel and beat for a further 6–8 minutes or until well combined. 
     

Assembly

To assemble, trim the tops of the cakes to remove any domb and flatten it. Place the bottom layer on a cake stand. Use a palette knife to spread 5mm thick of the icing onto the cake. Top with another cake layer and repeat the icing. 
  
Spread the top and sides of the cake with the remaining icing, taking care to create a smooth finish. Refrigerate the cake for 1/2 an hour or until the icing is firm and cold. Place the chocolate and milk in a a saucepan on low flame and stir until the chocolate is melted and smooth. Remove from the heat and allow to stand at room temperature until completely cool, but still runny. Pour the chocolate onto the cooled cake and spread evenly over the top, gently pushing some of the chocolate over the edge to create a drippy effect. Refrigerate for 1 hour or until the chocolate is set. 
Put the cake out once the chocolate is set in a cool place. Do not refrigerate for long as the cake will then get dense. 
  

   
   

 

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Original recipe https://www.donnahay.com.au/recipes/desserts-and-baking/caramel-butter-cream-layer-cake-with-drippy-chocolate-glaze