Maple syrup, one of my favourite liquid sweeteners, and one of the most popular ones, is an amazing replacement for traditionally used granulated sugar. In addition to its wonderful caramel aroma, it gives desserts an irresistible softness and fudginess, which definitely explains its popularity among sweeteners.
Combined with two types of vegan chocolate and a gorgeous peanut sesame praline, this little cake is reminiscent of good old ice cream cakes, and I wholeheartedly recommended serving it that way - very well chilled.
And if you happen to enjoy rum in desserts as much as I do, feel free to add a small splash to the cake layers or even serve the cake with dark rum. It will be absolutely delicious.
Ingredients
For the chocolate maple syrup cake layers
90 grams plain flour
10 grams unsweetened cocoa powder
2/3 teaspoon baking soda
1 teaspoon instant coffee granules
75 grams maple syrup
30 millilitres sunflower oil
100 millilitres hot water
2 teaspoons vanilla bean paste
1 1/3 teaspoons apple cider vinegar
For the chocolate almond crunch layer
120 grams vegan white chocolate
25 millilitres vegan double cream
50 grams toasted flaked almonds
For the peanut sesame praline
50 grams granulated sugar
60 grams roasted peanuts
20 grams roasted sesame seeds
35 grams vegan block butter
30 grams maple syrup
For the chocolate truffle cream filling
70 grams extra dark chocolate (85-90%)
200 millilitres vegan double cream
Preparation
Start by making the peanut sesame praline. Line a large metal sheet with a piece of baking parchment or a silicone mat, arrange the roasted peanuts and sesame seeds on it, and set aside. Take a heavy-bottomed saucepan, tip in the granulated sugar, and gently shake the pan to distribute the sugar.
Place it over medium-high heat, and let the sugar melt and then cook for about 7-8 minutes, until it becomes a deep amber colour. Once fragrant, remove it from the heat and carefully pour it over the peanuts and sesame seeds. Do not stir or touch, because it will be incredibly hot. Let it cool down completely. Once cool to the touch, break it into pieces, and place them in a blender.
Let it work until a smooth paste forms, then add in the vegan butter and maple syrup and let the blender run again until everything is blended thoroughly. It would be good to stop and scrape down the sides, to make sure everything is smooth. Take a small round cake frame or a mould and line it with baking parchment, bottom and sides, pour the prepared praline, and place it in the freezer for at least 4-6 hours.
For the dark chocolate truffle cream, finely chop the chocolate, add it to a small saucepan, add in the vegan double cream, and place it over medium-low heat. This could also be done in the microwave, being careful so the chocolate does not burn. Once melted, cover the surface with a piece of cling film or baking parchment, let it cool down to room temperature, and then place it in the refrigerator for at least 4 hours.
Next, make the soft chocolate maple layers. Let the oven preheat to 180°C and line a small round pan (15 cm) with baking parchment, bottom and sides. Sift the flour with the baking soda and cocoa powder, add the coffee granules and mix well. Pour in the maple syrup, oil, water, vanilla, and vinegar, and whisk to combine, making sure the batter is not overmixed. Pour the batter into the prepared pan and bake immediately, in a preheated oven, at 180°C, for 8-10 minutes. The cake is thin, so it is very important not to overbake it. Leave it to cool completely in the pan, and then very carefully slice it in half.
When everything is ready, proceed to assemble the cake.
Place the first cake layer on platter, close a cake ring around it, and line it with a strip of acetate. Melt the vegan white chocolate and the vegan cream over low heat, then add in the flaked almonds, and mix everything well. Quickly pour it over the cake layer, level it and leave it to set.
Whip the chilled truffle cream with an electric mixer on high until stiff peaks form. Place the frozen praline insert on the crunchy almond layer, spread the dark chocolate truffle cream all around it and on top. When the cake frame is almost filled to the top, gently place the second thin layer, and decorate the cake with the rest of the filling as desired. Place the cake in the fridge for at least 8 hours and serve well-chilled. Yields 12 servings.
