This fudgy chocolate layer cake has a deliciously decadent brownie-like texture with nutty undertones of macadamia butter and black sesame. Freshly roasted macadamias are dotted throughout the layers, providing a lovely crunch and contrast against the rich chocolate, while a dash of honey lends a delicate sweetness. Adorned with crisp shards of macadamia black sesame praline, this teeny tiny cake would make the perfect offering from one chocolate and macadamia lover to another. Recipe created by @thepolkadotter for Australian Macadamias.Makes one three layer 10cm (4”) cake.
Ingredients
Chocolate, macadamia and black sesame cake
- 40 g macadamias finely chopped
- 2 large eggs at room temperature
- 110 g caster sugar
- 60 g unsalted butter
- 100 g good quality dark chocolate
- 40 g black sesame paste
- 40 g roasted macadamia butter
- 1 tbsp honey (15g)
- 50 g plain flour sifted
- 1 tbsp Dutch-processed cocoa sifted (10g)
- Pinch of fine sea salt
Chocolate honey frosting
- 80 g unsalted butter softened
- 120 g icing sugar sifted
- 2 tbsp Dutch-processed cocoa sifted (20g)
- Pinch of fine sea salt
- 1 tbsp honey (15g)
- 1-2 tbsp whole milk
Macadamia black sesame praline
- 5 g black sesame seeds
- 20 g macadamias finely chopped
- 60 g caster sugar
- Pinch of sea salt flakes
To serve
- Chocolate-covered macadamia nuts, optional
Instructions
Chocolate, macadamia and black sesame cake
- For the Chocolate, macadamia and black sesame cake, preheat oven to 170°C (150°C fan-forced) and grease or line three 10cm (4”) cake pans with greaseproof paper.
- Roast the chopped macadamias for 5-7 minutes or until fragrant. The additional macadamias and sesame seeds required for the praline can also be roasted and set aside at this stage.
- Melt the butter and chocolate on a low heat in a medium saucepan, then stir through the black sesame paste, macadamia butter and honey. Set aside to cool for 5-10 minutes.
- Whisk the eggs and sugar in stand mixer on medium speed for 2-3 minutes until pale, then gradually whisk in the melted chocolate mixture on a low speed until smooth.
- Sift the flour, cocoa and salt together in a medium bowl then fold into the cake batter in 2-3 batches.Divide the batter evenly between the cake pans, weighing pans to ensure equal volume. Bake in the lower third of preheated oven for 28-32 minutes, or until a cake tester comes out with moist crumbs.Allow the cakes to cool in pans for 10 minutes, then transfer to a wire rack and allow to cool completely.
Chocolate honey frosting
- For the chocolate honey frosting, beat the butter, sugar, cocoa and salt in free-standing mixer with a paddle attachment until light and fluffy, then beat in honey. If frosting is too thick and firm, gradually add the milk while beating, until velvety soft, light and fluffy.
Macadamia black sesame praline
- For the macadamia black sesame praline, preheat the oven to 170°C (150° fan-forced), and roast black sesame seeds on a tray for 3-5 minutes and macadamias for 5-7 minutes or until fragrant. Melt the sugar in saucepan until a dark amber colour, then pour into a large tray, taking great care not to burn yourself. Rapidly sprinkle sesame seeds, chopped macadamias and sea salt flakes over the hot toffee before it cools, to ensure they stick. Allow to cool completely in dry conditions. Break into shards. Praline can be made in advance and stored in an airtight container to maintain crispness.
To serve
- To serve, level the cakes by slicing off the slight dome shape top of each cake. Place the first layer on a serving plate or mini cake stand and spread a layer of frosting on top, smoothing with a palate knife. Repeat frosting for the second and third cake layers. Decorate with shards of macadamia black sesame praline and chopped chocolate-covered macadamia nuts, serving any remaining praline or macadamias on the side. Enjoy!