Ingredients

• CHOCOLATE MAPLE CAKE
• Crisco® Original No-Stick Cooking Spray
• 2 ounces unsweetened baking chocolate
• 1/4 cup butter
• 1/2 cup sugar
• 1/2 cup Hungry Jack® Original Syrup
• 1/4 cup strong brewed Millstone® Bed & Breakfast Blend® Ground Coffee
• 1/2 cup buttermilk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup Pillsbury BEST® All Purpose Flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• CHOCOLATE MAPLE MOUSSE
• 2 cups heavy cream, divided
• 2 1/4 teaspoons Hungry Jack® Original Syrup
• 8 ounces milk chocolate, chopped
• Fresh fruit

Directions

1. CHOCOLATE MAPLE CAKE
2. HEAT oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
3. MELT chocolate and butter in small saucepan over low heat. Cool 5 minutes. Combine sugar, syrup, coffee, buttermilk, egg, vanilla and chocolate mixture in a large bowl. Combine flour, baking soda and salt in small bowl. Stir flour mixture into chocolate mixture until blended. Pour batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
4. CHOCOLATE MAPLE MOUSSE
5. BRING 2/3 cup heavy cream to a boil. Combine syrup and milk chocolate in medium bowl. Pour boiling cream over chocolate mixture. Wait 30 seconds then stir. Stir in remaining 1 1/3 cups heavy cream to mixture with electric mixer on medium speed. Chill mixture for 1 hour. Beat mousse until soft peak. Spread over cake. Top with fresh fruit if desired.