Description
This indulgent and elegant dessert combines the nutty richness of pecans, the warm sweetness of maple, and the luscious decadence of chocolate into one stunning cake, perfect for holiday gatherings or special occasions.
Ingredients
Scale
- 1 cup (120g) pecan flour
- 1/2 cup (60g) all-purpose flour
- 6 large eggs, separated
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) unsalted butter, melted and cooled
- Pinch of salt
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (120ml) pure maple syrup
- 2 cups (240g) powdered sugar, sifted
- 1 tsp vanilla extract
- 8 oz (227g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 1 tsp maple syrup
- Chopped toasted pecans (optional)
- Drizzle of maple syrup (optional)
- Chocolate curls or shavings (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line three 8-inch square cake pans with parchment paper and lightly grease them.
- In a large bowl, whisk together the pecan flour, all-purpose flour, and salt.
- In a separate bowl, beat the egg yolks and sugar until pale and fluffy, about 3-4 minutes. Gradually fold in the dry ingredients and melted butter until combined.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter in three additions, being careful not to deflate the mixture.
- Divide the batter equally among the prepared pans and bake for 10-12 minutes or until the edges are golden and a toothpick inserted into the center comes out clean. Allow the layers to cool completely on wire racks.
- Beat the softened butter until creamy. Add the powdered sugar and beat until light and fluffy. Slowly drizzle in the maple syrup and vanilla extract, mixing until smooth.
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Add the maple syrup and mix well.
- Place one sponge layer on a serving platter. Spread a thin layer of maple buttercream over the top. Add the second sponge layer and repeat the process. Place the final layer on top and spread the ganache evenly over the cake using an offset spatula.
- Refrigerate for at least 2 hours to set the layers before serving.
- Sprinkle chopped toasted pecans on top and drizzle with more maple syrup if desired. Add chocolate curls for extra flair.
Notes
Toast the pecans before turning them into flour for enhanced flavor. Use pure maple syrup for the best taste and avoid overmixing the batter to maintain a light texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 50
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: Maple Pecan Opera Cake, holiday dessert, French dessert, pecan sponge, maple buttercream, chocolate ganache