Chocolate Maple Cake with Ganache Filling

For the Chocolate Cake

1. Preheat the oven to 350 degrees and spray 3 8” cake pans with non stick baking spray (one that contains flour is best).

2. In a bowl of a stand mixer with a paddle attachment, cream the oil and sugar for 3 minutes. Add the eggs and vanilla and beat another 2 minutes.

3. In a separate bowl, whisk together the flour, cocoa powder, and salt.

4. With the mixer on low, alternate adding the dry ingredients and the buttermilk to the mixer, starting and ending with dry ingredients.

5. With the mixer on low, slowly pour in the hot coffee. Use a rubber spatula to do a final mix. Divide evenly among the cake pans and bake for 25-30 minutes, or until toothpick comes out mostly clean with a few moist crumbs attached.

6. Allow cake to cool, then refrigerate until chilled.

For the Maple Buttercream

1. In the bowl of a stand mixer with the paddle attachment, beat the butter alone for 10 minutes, scraping down the bottom and sides of the bowl half way through.

2. Add the salt and vanilla, mix to combine.

3. Add the powdered sugar in 2 additions (4 cups at a time) and mix for 3 minutes after each addition.

4. Add the maple syrup, mix to combine.

5. Add the heavy cream 1 TBSP at a time until you reach your desired consistency. You want the buttercream soft, but still able to hold its shape.

For the Chocolate Ganache Filling

1. Heat the heavy cream in a medium sized bowl for 1 minute in the microwave.

2. Chop the chocolate into fine pieces.

3. Add the chocolate to the hot heavy cream. Let it sit for 1 minute.

4. Stir until smooth. Let cool to room temp before filling in cake.