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pumpkin cake

Chocolate Maple Cake with Ganache Filling

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  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 35
  • Total Time: 1 hour 5 minutes
  • Yield: 1 8" Cake 1x


Chocolate cake filled with chocolate ganache and maple American buttercream, then decorated with stripes and pumpkins.



For the Chocolate Cake

  • 1/2 C + 2 TBSP Vegetable Oil
  • 2 C Granulated Sugar
  • 2 Lg Eggs + 1 Egg Yolk, at room temp
  • 2 tsp Vanilla Extract
  • 2 1/2 C All Purpose Flour
  • 1 C Dark Cocoa Powder
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 1/2 C Buttermilk, at room temperature
  • 1 C Strong Brewed Coffee

For the Ganache Filling

  • 5 oz Dark Chocolate, chopped
  • 5 oz Heavy Cream

For the Maple Buttercream

  • 2 C Unsalted Butter, at room temp (4 Sticks)
  • 1 tsp Beyond Good Vanilla Extract
  • 1/2 tsp Salt
  • 8 C Powdered Sugar, sifted
  • 1/4 C Real Maple Syrup
  • 24 TBSP Heavy Cream, at room temp


For the Chocolate Cake

  • Preheat the oven to 350 degrees and spray 3 8″ cake pans with non stick baking spray (one that contains flour is best)
  • In the bowl of a stand mixer with the paddle attachment, cream the oil and sugar for 3 minutes. Add the eggs and vanilla and beat another 2 minutes.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  • With the mixer on low, alternate adding the dry ingredients and the buttermilk to the mixer, starting and ending with the dry ingredients.
  • 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 a toothpick comes out mostly clean with a few moist crumbs attached.
  • Allow cake to cool, then refrigerate until chilled.

For the Chocolate Ganache Filling

  • Heat the heavy cream in a medium sized bowl for 1 minute in the microwave.
  • Chop the chocolate into fine pieces.
  • Add the chocolate to the hot heavy cream. Let it sit for 1 minute.
  • Stir until smooth. Let cool to room temp before filling in cake.

For the Maple Buttercream

  • 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.
  • Add the salt and vanilla, mix to combine.
  • Add the powdered sugar in 2 additions (4 C at a time) and mix for 3 minutes after each addition.
  • Add the maple syrup, mix to combine.
  • 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.