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We regret to inform you we recently made the difficult decision to discontinue the Millstone brand due to low consumer demand and limited retail distribution of the products.

While we are continually reviewing our product offerings to best meet the needs of our consumers, this discontinuation is a long-term decision.

Limited amounts of product will be available for purchase on our Online Store while supplies last. You may also be able to find Millstone at select retailers until inventory has run out.

We appreciate your loyal support for the Millstone brand.

Millstone® Chocolate Maple Cake with Chocolate Maple Mousse

If your taste runs toward the coffee-and-maple side of things, this cake is perfect for you. It’s easy to make, too.

Prepares In:
15 minutes
servings:
12
 

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® Breakfast Blend Premium 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

CHOCOLATE MAPLE CAKE

  1. HEAT oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
  2. 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.

CHOCOLATE MAPLE MOUSSE

  1. 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.