Chocolate Pecan Cake with Maple Whipped Cream

This is a really simple to make recipe, perfect for when you are in a rush and don’t have the time, but still want to impress.
It is a moist, fudgy chocolate cake studded with chopped pecans. Pecans always make me think of the autumn and this cake is perfect as a Sunday afternoon treat, with the wind howling the crisp, orangey leaves around outside.

I made the cake for a family get together, my aunt and uncle from Canada were over and I baked up the cake ready to take over to my other aunt’s, who was hosting.
My aunt and uncle had kindly brought over some real maple syrup with them for me to bake with. I decided to incorporate this into whipped cream I was going to spread on top of the cake.

I reduced the syrup in a saucepan to intensify the flavor before letting it cool then drizzling it into the cream as it slowly whipped. The flavor it imparted was subtle yet sweet. I spread this on the one tier cake (quite a small cake, by my standards!) and scattered even more pecans on top.
Everyone loved the cake and I think you will too. It's adapted from a recipe over on Taste.Com.Au 
Here’s how I made it…
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Chocolate Pecan Cake with Maple Whipped Creamby Stuart Vettese October-8-2015Moist chocolate cake studded with chopped pecans and slathered with maple infused whipped creamIngredients

• 100 grams caster sugar
• 3 medium eggs
• 2 tablespoons olive oil
• 110 grams self raising flour
• 40 grams unsweetened cocoa powder
• 100 grams pecans
• 200 ml double cream
• 50 ml best maple syrup

Instructions1. Pre-heat the oven to 180C. Line an 8" baking tin with greaseproof paper and grease the sides of the tin.2. Chop all but 12 of the pecans into small pieces.3. In a bowl beat the eggs until pale and fluffy. Add the sugar and beat until slightly thickened.4. Add the olive oil and beat this in.5. Sift in the flour and cocoa powder and carefully fold through.6. Add 70 grams of the chopped pecans and fold through. Transfer the cake batter to the baking tin.7. Bake in the oven for 30 to 35 minutes or until a toothpick comes out clean from the center.8. Whilst baking, place the maple syrup in a saucepan over a low heat and reduce to half it's quantity. Allow to cool.9. Remove the cake from the oven and allow to cool,10. Whip the cream with an electric mixer on medium speed. As it begins to thicken slowly add the maple syrup. Stop beating when it becomes a spreadable consistency.11. Spread the cream on top of the cooled cake. Place the 12 whole pecans around the edge of the cream. Scatter the remaining chopped pecans in the center of the cream.12. Slice a piece of cake and enjoy.DetailsPrep time: 30 mins Cook time: 35 mins Total time: 1 hour 5 mins Yield: 12 slices

I am entering the cake into this month's Love Cake hosted by Ness at Jibber Jabber UK. The theme is 'In A Hurry' and the cake is a fast one!

I am also entering the cake, somewhat tenuously into this month's Alphabakes, hosted alternately by Ros at 'The More Than Occasional Baker' and this month Caroline at 'Caroline Makes'. The letter this month is W and Whipped Cream is definitely there on that cake!