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!
Ingredients
For the sponge
- 140gSelf-raising white flour (sieved)
- 30gCocoa powder
- 170gButter (unsalted) (softened)
- 170gBillington's Unrefined Golden Caster Sugar
- 3Egg(s) (free range) (large)
- 1 tspAlmond extract
For the buttercream filling
- 50gMacadamia nuts
- 50gButter (unsalted) (softened)
- 100gUnrefined golden icing sugar
For the topping
- 100gDark chocolate
- 25gButter (unsalted) (softened)
- 6 tspUnrefined golden icing sugar
- Chocolate decorations
Method
Step 1
Preheat the oven to 170°C (150°C fan, gas mark 3).
Step 2
Butter the sides and baseline a 20cm square tin with baking parchment.
Step 3
Sieve together the flour and cocoa powder.
Step 4
Beat the butter and sugar together until light and creamy. Add one egg and beat until well mixed.
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.
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.
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.
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.
Step 9
Chill the cake until the buttercream is set. Cut the cake into 16 squares.
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.
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.
Step 12
Finish with dark chocolate decorations.
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