Food and Prop Styling by Goldie Stern
Food Prep and Consultant Chaya Surie Goldberger
Photography by Felicia Perretti

Being a Canadian, maple is a big fall flavor on this side of the border. Dotted with dark chocolate chips, this is the quintessential counter cake.

SERVES 18

• 6 eggs, separated
• 1½ cups sugar
• ¼ cup maple syrup
• 1 tsp maple extract
• 2½ tsp espresso coffee dissolved in 1 Tbsp hot water
• 1¾ cups flour + 1 Tbsp, divided
• 1 cup oil
• ½ cup vanilla soy or almond milk
• 2 tsp baking powder
• ¾ cup mini chocolate chips

Icing

• 2 cups confectioners’ sugar
• 2 Tbsp cocoa
• 3 Tbsp hot water
• 3 Tbsp oil
• 1 tsp maple extract
• pinch salt

Preheat the oven to 350°F (175°C).

In a mixer fitted with the whisk attachment, beat the egg whites. When soft peaks form, add in the sugar slowly and beat until stiff. Add egg yolks, maple syrup and extract, dissolved espresso, 1³⁄₄ cups flour, oil, milk, and baking powder, in the order that they appear, mixing between each addition.

Mix the chocolate chips with the remaining tablespoon of flour.

Spray a Bundt pan very well with cooking spray and pour in some of the batter. Sprinkle some of the chocolate chips, then alternate batter with chocolate chips until both are complete. (This method will prevent the chocolate chips from sinking to the bottom.)

Bake for 1 hour.

For the icing: Once cake has completely cooled, in a small bowl, mix together icing ingredients and pour over cake.

Note: For a nice added touch, garnish with chopped vanilla Viennese crunch.

(Originally featured in Family Table, Issue 809)