Ingredients
- 250 g flour
- 1 cup maple syrup
- 180 g butter
- 3 eggs
- 120 ml milk
- 2 tsp baking powder
- 30 g cocoa
- 1 tsp vanilla
Method
- Cream butter and maple syrup; add eggs and vanilla.
- Alternate flour, baking powder and milk.
- Split batter; mix cocoa into half.
- Layer and swirl in loaf pan, bake at 160°C for 50 min.
- Cool before slicing.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: Replace 200 g sugar with 1 cup maple syrup; cut milk to 90 ml and flour by 20 g for balance; oven 175°C→160°C.
Why Quebec maple syrup: Maple complements cocoa with caramel undertones and minerals; a proudly local Québec sweetener over refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →