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135Total Time
1Prep Time
35Bake Time
A little effort

Chocolate macademia fancies

About the bake

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

135Total Time
1Prep Time
35Bake Time
A little effort


  1. Step 1:

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

  2. Step 2:

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

  3. Step 3:

    Sieve together the flour and cocoa powder.

  4. Step 4:

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

  5. 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.

  6. 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. 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.

  8. 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. Step 9:

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

  10. 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.

  11. 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. Step 12:

    Finish with dark chocolate decorations.


  • For the sponge

    • 140g Self-raising white flour (sieved)
    • 30g Cocoa powder
    • 170g Butter (unsalted) (softened)
    • 170g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (large)
    • 1 tsp Almond extract
  • For the buttercream filling

    • 50g Macadamia nuts
    • 50g Butter (unsalted) (softened)
    • 100g Unrefined golden icing sugar
  • For the topping

    • 100g Dark chocolate
    • 25g Butter (unsalted) (softened)
    • 6 tsp Unrefined golden icing sugar
    •  Chocolate decorations

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