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Maple Cake with Brown Sugar Buttercream




Source of Recipe


Internet


List of Ingredients




Cake:
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup butter, softened
1 cup milk
4 ounces semi-sweet chocolate, melted

Frosting:
3 egg whites
1 cup light brown sugar
1/4 cup water
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 1/2 cups butter, softened
Chocolate curls (optional)


Recipe



For The Cake: Butter three 8-in (20 cm) round cake pans. Preheat oven to 350°F. Whisk eggs with vanilla. Set aside. Combine flour, sugar, baking powder and salt. Stir butter into flour mixture until well combined.
Gradually add milk and beat with electric mixer for 1 minute. Beat in egg mixture. Measure out 1 cup of the batter and stir with melted chocolate.

Scrape remaining batter into prepared pans. Drop a large dollop of chocolate mixture in centre of each pan. Spread using the back of a spoon and then draw a knife from the centre of pan to edge, blending batters. Zig-zag the
tip of a knife through batters to integrate. Bake in preheated oven for 30 minutes or until golden and cakes spring back when lightly touched in the centre. Cool on a rack for 10 minutes. Turn out onto rack and let cool completely.

For The Frosting: In large heatproof bowl, beat egg whites, sugar and water. Set bowl over barely simmering water and beat egg mixture until thick, marshmallowy and warm to the touch, for 5 to 7 minutes. Remove from heat and add vanilla and lemon juice.

Beat for about 5 minutes or until cool and very thick. Add butter in dollops, beating well between additions. Ice cake, swirling frosting decoratively. Garnish with chocolate curls (if using).

Makes 10 servings.