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Twp chocolate fancies on ramikins on a white table cloth Tried & Tested

Chocolate macademia fancies

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Chocolate sponge layered with a delicious nutty macademia cream filling and covered with a drizzle of chocolate icing – heavenly!

Key Information

  • Prep:
  • Bake:
  • Serves:16
  • Skill level:medium

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Ingredients

For the sponge

  • 140g 5 oz Self-raising white flour sieved (we use Allinson) Self-raising white flour
  • 30g 1⅛ oz Cocoa powder
  • 170g 6 oz Butter (unsalted) softened
  • 170g 6 oz Unrefined golden caster sugar (we use Billington's)
  • 3 3 Egg(s) (free range) large
  • 1tsp 1tsp Almond extract Almond extract

For the buttercream filling

  • 50g 1⅞ oz Macadamia nuts
  • 50g 1⅞ oz Butter (unsalted) softened
  • 100g 3½ oz Unrefined golden icing sugar (we use Billington's)

For the topping

  • 100g 3½ oz Dark chocolate
  • 25g 1 oz Butter (unsalted) softened
  • 6tsp 6tsp Unrefined golden icing sugar (we use Billington's)
  • Chocolate decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 170°C (150°C fan, gas mark 3).

  2. Classic mode Step 2

    Butter the sides and baseline a 20cm square tin with baking parchment.

  3. Classic mode Step 3

    Sieve together the flour and cocoa powder.

    Ingredients for this step

  4. Classic mode Step 4

    Beat the butter and sugar together until light and creamy. Add one egg and beat until well mixed.

    Ingredients for this step

    • 25g 1 oz Butter (unsalted) softened
    • 170g 6 oz Unrefined golden caster sugar (we use Billington's)
    • 1 1 Egg(s) (free range) large
  5. Classic mode Step 5

    Add the other egg and beat well. Add the final egg along with the almond extract and a tablespoon of flour and cocoa mix and beat again.

    Ingredients for this step

    • 2 2 Egg(s) (free range) large
    • 1tsp 1tsp Almond extract Almond extract
  6. Classic mode Step 6

    Fold in the remaining flour and cocoa powder. Pour into the prepared tin and bake 30 – 35 minutes or until firm to the touch. Test by inserting a skewer into the centre if the cake, if it comes out clean, the cake is ready. Remove from the tin and leave to cool.

  7. Classic mode Step 7

    For the macadamia buttercream, blitz the macadamia in a mini food processor until finely chopped. Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar and macadamia nut. Beat until smooth and creamy.

    Ingredients for this step

    • 50g 1⅞ oz Macadamia nuts
    • 25g 1 oz Butter (unsalted) softened
    • Icing sugar
  8. Classic mode Step 8

    When the cake is cooled enough to handle. Trim the edges of the cake and slice horizontally into 3 layers. Place the bottom layer on a chopping board and spread with half the butter icing.  Put the middle layer on top and spread with most of the remaining butter icing, keeping a few teaspoons for later. Add the final layer.

  9. Classic mode Step 9

    Chill the cake until the buttercream is set. Cut the cake into 16 squares.

  10. Classic mode Step 10

    For the chocolate icing, melt the chocolate and butter together with 4 tbsp water in a microwave or a bowl set over a saucepan of simmering water. Mix in the icing sugar.

    Ingredients for this step

    • 100g 3½ oz Dark chocolate
    • 25g 1 oz Butter (unsalted) softened
    • 6tsp 6tsp Unrefined golden icing sugar (we use Billington's)
  11. Classic mode Step 11

    Place the cake squares on a wire cooling rack over a tray or chopping board. Top each cake with a blob of the remaining butter icing. Gently pour the chocolate icing over the cakes letting it drizzle over the edges. Leave to cool.

  12. Classic mode Step 12

    Finish with dark chocolate decorations.

    Ingredients for this step

    • Chocolate decorations