Hazelnut and chocolate maple cake

Maple syrup cake

• 750g all-purpose flour
• 20g baking powder
• 5g bicarbonate of soda
• Pinch of salt
• 190ml vegetable oil
• 375ml pure maple syrup
• 3 eggs
• 5ml vanilla extract

Maple and hazelnut praline

• 250g blanched hazelnuts
• 250ml pure maple syrup
• 30g cocoa powder
• Pinch of salt
• 250ml unsalted butter, at room temperature
• Buttery maple cream
• 375ml pure maple syrup
• 4 egg whites
• Pinch of salt
• Pinch of cream of tartar
• 375ml unsalted butter, at room temperature
• Chocolate fir trees
• 115g dark chocolate, chopped
• 115g milk chocolate, chopped
• 115g white chocolate, chopped

Maple syrup cake

1. Preheat oven to 180°C (350 °F). Place rack in centre of oven.
2. Butter three 20-cm (8″) diameter cake tins. Line bottom with parchment paper.
3. In a bowl, sift flour, baking powder, bicarbonate of soda and salt.
4. Mix oil and maple syrup together. Add eggs and vanilla, and mix well.
5. Add sifted ingredients and stir in well. Pour batter into tins.
6. Bake in oven for 25-30 minutes. Let cool 10 minutes, then run a thin blade around cakes to separate from tin. Remove cakes from tin and leave to cool completely on a wire rack.

Maple and hazelnut praline

1. In a large skillet, add hazelnuts and maple syrup and cook over high heat for 3 to 4 minutes or until hazelnut-coloured.
2. Add cocoa and salt, mix well and remove from heat. Spread on parchment paper and let cool.
3. Break praline into pieces, put into a food processor and add butter.
4. Pulse until until a granular texture. Spread filling between cake layers.

Buttery maple cream

1. In a heavy-bottomed saucepan, bring maple syrup to a boil without stirring until temperature reads 115°C (240 °F).
2. In a bowl, use an electric mixer at medium speed to beat egg whites with salt and cream of tartar until soft.
3. Drizzle hot maple syrup into beaten egg whites, avoiding mixer beaters.
4. Beat continuously until meringue is slightly warm and stiff.
5. Add butter 1-2 teaspoons at a time, beating until very creamy. Be sure to carefully scrape bottom of bowl a few times.
6. Put icing on cake immediately.

Chocolate fir trees

1. Place a large sheet of parchment paper on a baling tray. Using a pencil, draw three fir tree templates of different sizes. Set sheet aside.
2. Melt one of the chocolates on the hob, fit a pastry bag with a small plain tip and fill bag with melted chocolate.
3. Draw several fir trees of different sizes on parchment paper, using your templates.
4. Repeat with remaining two chocolates to create fir trees of different colours and sizes.
5. Leave to solidify in refrigerator for at least 15 minutes before decorating cake.