Maple, Pecan and Milk Chocolate Cake

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recipe by Mohamed, Le Meilleur Pâtissier

  • Time icon
    Total Time
    9hrs 20mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    5180

User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 5, 2024

Ingredients

  • Milk chocolate icon
    Milk chocolate
    505 g
  • Semi-salted butter icon
    Semi-salted butter
    220 g
  • Whipping cream icon
    Whipping cream
    250 g
  • Almond paste icon
    Almond paste
    250 g
  • Egg icon
    Egg
    6
  • Brown sugar icon
    Brown sugar
    180 g
  • Butter icon
    Butter
    60 g
  • Fleur de sel icon
    Fleur de sel
    5 g
  • Grapeseed oil icon
    Grapeseed oil
    65 g
  • All purpose flour icon
    All purpose flour
    200 g
  • Baking powder icon
    Baking powder
    6 g
  • Maple syrup icon
    Maple syrup
    380 g
  • Crepes dentelles icon
    Crepes dentelles
    100 g
  • Pecan nut butter icon
    Pecan nut butter
    200 g
  • Pecans icon
    Pecans
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kmix
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Piping bag
  • kCook icon Kmix bowl
  • kCook icon Loaf pan - 23cm (9")
  • kCook icon Medium bowl
  • kCook icon Jug

Step preview

  1. Making the ganache:
  2. Add the chocolate into a medium bowl
  3. Add the cream into a saucepan
  4. Heat on medium-high until just boiling
  5. Add one-third of the cream to the melted chocolate
  6. Mix thoroughly with a spatula and repeat adding another third at a time
  7. Chill in the fridge overnight
  8. Making the cake:
  9. Preheat oven to 170°C
  10. Grease and flour the loaf tin and set aside
  11. Attach Whisk
  12. Add the ingredient into the kMix bowl
  13. Add the eggs one-by-one while the machine is running
  14. Whisk with splashguard fitted - 1 min, Speed 4
  15. Add the sugar
  16. Whisk with splashguard fitted - 1 min, Speed 3
  17. Then add the ingredients
  18. Whisk with splashguard fitted - 1 min, Speed 3
  19. Transfer the mixture to the loaf tin and spread until level
  20. Bake for 45 minutes at 170°C
  21. Remove from the oven and let cool
  22. Making the pecan crisp:
  23. Attach K Beater
  24. Add the ingredient to the kMix bowl
  25. Mix with splashguard fitted - 30 sec, Speed 2
  26. Add the ingredients
  27. Mix with splashguard fitted - 1 min, Speed 2
  28. Spread the pecan crisp between 2 sheets of parchment paper with a rolling pin
  29. Store in a cool place and continue
  30. Making the caramel:
  31. Add the ingredients into a saucepan
  32. Cook for a few minutes over a medium heat, until the caramel consistency is thickened
  33. Add the ingredients
  34. Mix until well combined and remove from the heat
  35. Making the ganache:
  36. Clean the kMix bowl and fit the Whisk Tool
  37. Retrieve the ganache from the fridge and add to the kMix bowl
  38. Whisk with splashguard fitted - 2 min, Speed 5
  39. Transfer into a piping bag fitted with the piping tip of your choice
  40. Making the chocolate icing:
  41. Add the ingredients into a jug
  42. Mix until well combined and set aside
  43. Assembling the cake:
  44. Arrange the caramel in the centre of the cake
  45. Pipe the ganache over the top
  46. Set aside for 30 minutes until set
  47. Cover the whole thing with chocolate icing
  48. Retrieve the pecan crisp and cut into small cubes
  49. Decorate with pecans and with the pecan crisp cubes
  50. Serve
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