Schmoo Torte with Maple Pecan Crunch

Ingredients

• For the cake: For the cake:
• 1 cup (240ml) unsalted butter, softened 1 cup (240ml) unsalted butter, softened
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 2 teaspoons vanilla extract 2 teaspoons vanilla extract
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• ½ teaspoon salt ½ teaspoon salt
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• For the caramel filling: For the caramel filling:
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• ¼ cup (60ml) water ¼ cup (60ml) water
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• ¼ cup (60g) unsalted butter ¼ cup (60g) unsalted butter
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the maple pecan crunch topping: For the maple pecan crunch topping:
• 1 cup (100g) pecans, chopped 1 cup (100g) pecans, chopped
• ¼ cup (60ml) maple syrup ¼ cup (60ml) maple syrup
• ¼ cup (50g) brown sugar ¼ cup (50g) brown sugar
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• ¼ teaspoon salt ¼ teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 59g, 42g
• Protein: 5g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
5. 5.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. 6.
   Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. 7.
   While the cakes are baking, prepare the caramel filling. In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture turns a golden amber color.
8. 8.
   Remove the saucepan from heat and carefully add the heavy cream, butter, and vanilla extract. Stir until smooth and well combined. Allow the caramel to cool completely.
9. 9.
   Once the cakes have cooled, remove them from the pans. Place one cake layer on a serving plate and spread a generous amount of caramel filling on top. Place the second cake layer on top and cover the entire cake with the remaining caramel filling.
10. 10.
    In a small bowl, combine the chopped pecans, maple syrup, brown sugar, melted butter, and salt. Stir until the pecans are well coated. Sprinkle the mixture evenly over the top of the cake.
11. 11.
    Refrigerate the Schmoo Torte for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Pecans — Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor and add a nice crunch to the topping.

Tips & Tricks

• For an extra indulgent touch, drizzle some additional caramel sauce over each slice before serving.
• If you prefer a stronger maple flavor, substitute maple extract for the vanilla extract in the cake batter.
• To make the cake layers even more moist, brush them with a simple syrup made from equal parts sugar and water before assembling.

Serving advice

Serve each slice of Schmoo Torte with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

Garnish the top of the Schmoo Torte with a sprinkle of powdered sugar and a few extra pecan halves for an elegant and inviting presentation.