Hazelnut and Chocolate Maple Cake

Cakes / Recipes with Maple Syrup

Recipe — Hazelnut and Chocolate Maple Cake
Cooling Time:
12 portions
Metric Imperial


Maple syrup cake

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 Pinch of salt
  • 3/4 cup vegetable oil
  • 1 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
  • 3 eggs
  • 1 teaspoon vanilla

Maple and hazelnut praline

  • 1 cup blanched hazelnuts (from fine foods stores)
  • 1 cup maple syrup
  • 2 tablespoons cocoa powder
  • 1 Pinch of salt
  • 1 cup unsalted butter, at room temperature

Buttery maple cream

  • 1 1/2 cup maple syrup
  • 4 egg whites
  • 1 pinch of salt
  • 1 pinch of cream of tartar
  • 1 1/2 cup unsalted butter, at room temperature

Chocolate fir trees

  • 4 oz dark chocolate, chopped
  • 4 oz milk chocolate, chopped
  • 4 oz 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-in) diameter cake tins. Line bottom with parchment paper.
  3. In a bowl, sift flour, baking powder, bicarbonate of soda and salt. Set aside.
  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 or until a toothpick inserted into centre of cake comes out clean. Let cool 10 minutes, then run a thin blade around cakes to separate from tin.
  7. Remove cakes from tins 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 or until hazelnut-coloured. Add cocoa and salt, mix well and remove from heat. Spread on parchment paper and let cool.
  2. Break praline into pieces, put into a food processor and add butter. Pulse until uniform but still granular texture.
  3. 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) on a candy thermometer. (Tip: To keep syrup from bubbling up and overflowing, put a wooden spoon in the saucepan before heating.)
  2. In a bowl, use an electric mixer at medium speed to beat egg whites with salt and cream of tartar until soft peaks form.
  3. Drizzle hot maple syrup into beaten egg whites, avoiding mixer beaters. Beat continuously until meringue is slightly warm and stiff peaks form.
  4. Add butter 1-2 teaspoons at a time, beating until very creamy. Be sure to carefully scrape bottom of bowl a few times.
  5. Put icing on cake immediately.

Chocolate fir trees

  1. Place a large sheet of parchment paper on a cookie sheet. Using a pencil, draw three fir tree templates of different sizes. Set sheet aside.
  2. Melt one of the chocolates in top of a double boiler.
  3. Fit a pastry bag with a small plain tip. Fill bag with melted chocolate and 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.

Maple syrup cake


If necessary, cut tops of cake layers to make them equal. Spread chosen filling on first cake layer, place second layer on top and add filling on top again. Add last cake layer and spread icing on top and on sides of complete layered cake. Use your choice of decoration to finish cake.

To view more Festive Maple Cake recipes, click here !

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.