Did you know that today is National Chocolate Pecan Pie Day? If you didn’t, don’t worry neither did I but I figured, hey it’s not such a bad day to celebrate especially if it means that you get to stuff your face with some of the best things on this planet. I’m talking pecan nuts and chocolate! Man, I love pecan nuts there is just something about this specific ingredient but that just makes any biscuit, cake, ice-cream, sweet, nougat etc taste awesome! Wouldn’t you agree? They’re just so warm and toasty and this cake that I’m about to share with you will pretty much make you feel exactly that, warm, toasty and amped that your face and stomach is full of soft spongy delicious cake. Damn it I love cake. I do. I love it like ants love a picnic basket, lightening loves ugly thatched roofs and bears love unsuspecting hikers. Hopefully, you get where I’m going with this.
Annnyyywwaaayy for today I thought that I’d put my own spin on a Chocolate Pecan Nut Pie and instead make a Pecan Nut, Chocolate and Maple Syrup Layer Cake because, one I didn’t feel like pie and two as I so creatively and rather confusingly explained above, I love cake. So Pecan Nut, Chocolate and Maple Syrup Layer Cake it is!
Once again the recipe below is pretty uncomplicated, yet yields a light and airy sponge full of all sorts of texture and nutty flavour and if served with a nice strong cup of tea will make any one of your guests want to kiss you on the mouth. So pucker up!
This is the 6th recipe that I’m adding to my Royal Baking Powder Series. I’ve really enjoyed putting these together and I really hope some of you guys have tried a couple of them out. If you have missed any of the others just click on the links below:
For the sponge:
120g unsalted butter, softened
395g white sugar
360g all-purpose flour
1 ½ tbsp Royal baking powder
¼ tsp salt
360ml whole milk
45ml maple syrup
3 large eggs
100 grams pecans, chopped
50 grams chocolate chips
For the frosting:
125g unsalted butter – room temperature
360 grams icing sugar
1tbsp maple syrup
30ml whole milk
Chopped pecan nuts for decoration
- Preheat the oven to 170° and prepare three baking pans (mine were 22cm in diameter) by spraying them with Spray and Cook as well as covering the bottom with a circular piece of baking paper.
- Mix together the butter, sugar, flour, Royal baking powder and salt with an electric mixer or Kitchen Aid fitted with a paddle attachment on a low speed until the mixture reaches a crumb-like consistency.
- In a separate jug mix together the milk, maple syrup and eggs by hand then pour this mixture into the dry ingredients and mix on a medium speed until well combined. After that, you can stir in the chopped pecans and chocolaye chips by hand.
- Divide the cake batter equally between the three cake tins and bake for ±20 minutes or until the cakes become light brown. Leave them in the pan for a few minutes, before turning them out and allowing them to cool completely.
- For the icing mix the butter and icing sugar together with an electric mixer, then add the milk and maple syrup, mix well and then beat on a high speed until it becomes smooth and fluffy.
- When the sponges are completely cool, place the first layer on a plate, top with about 3 tablespoons of icing and smooth it down using a palette knife or butter knife, do the same with the second layer – add a little more if needed.
- Place the third layer on top of the stack and cover the rest of the cake with icing.
- I liked the naked icing effect for this cake, which means that you allow some of the cake to show through. You can also decorate the top with pecan nut halves or chopped up pecans if you’d like.