Chocolate macademia fancies

  • Total Time

    1h 35m
    • Prep Time

      1h 0m
    • Bake Time

      35m
  • Serves

    16

  • Skill Level

    Intermediate
  • 0 Reviews

    No ratings yet

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

Method

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

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

  3. Sieve together the flour and cocoa powder.

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

  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.

  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. 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.

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

  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.

  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. Finish with dark chocolate decorations.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close