Chocolate macademia fancies

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

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

Sieve together the flour and cocoa powder.

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

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.

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.

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.

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.

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

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.

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.

Finish with dark chocolate decorations.