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Chocolate Macadamia & Black Sesame Cake

This small batch chocolate layer cake has a decadent brownie texture, nutty undertones of macadamia butter and black sesame, and crisp praline toffee shards.

Ingredients

Scale

Chocolate Macadamia & Black Sesame Cake

  • 40g macadamia nuts, finely chopped
  • 2 large eggs, at room temperature
  • 110g caster sugar
  • 60g unsalted butter
  • 100g good quality dark chocolate
  • 40g black sesame paste
  • 40g roasted macadamia butter
  • 15g (1 tbsp) honey
  • 50g plain flour, sifted
  • 10g (1 tbsp) Dutch-processed cocoa, sifted
  • Pinch of fine sea salt

Chocolate Honey Frosting

  • 80g, unsalted butter, softened
  • 120g icing sugar, sifted
  • 20g (2 tbsp) Dutch-processed cocoa, sifted
  • Pinch of fine sea salt
  • 15g (1 tbsp) honey
  • 12 tbsp whole milk

Macadamia Black Sesame Praline

  • 5g black sesame seeds
  • 20g macadamia nuts, finely chopped
  • 60g caster sugar
  • Pinch of sea salt flakes

To Serve

  • Chocolate-covered macadamia nuts, optional

Instructions

Chocolate Macadamia & Black Sesame Cake

  1. Preheat oven to 170°C (150°C fan-forced) and grease or line three 10cm (4”) cake pans with greaseproof paper.
  2. Roast chopped macadamias for  5-7 minutes or until fragrant. The additional macadamia nuts and sesame seeds required for the praline can also be roasted and set aside at this stage.
  3. Melt butter and chocolate on low heat in medium saucepan, then stir through black sesame paste, macadamia butter and honey. Set aside to cool for 5-10 minutes.
  4. Whisk eggs and sugar in stand mixer on medium speed for 2-3 minutes until pale, then gradually whisk in melted chocolate mixture on low speed until smooth.
  5. Sift flour, cocoa and salt together in a medium bowl then fold into cake batter in 2-3 batches.
  6. Divide batter evenly between cake pans, weighing pans to ensure equal volume.
  7. Bake in the lower third of preheated oven for 28-32 minutes, or until cake tester comes out with moist crumbs.
  8. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack and allow to cool completely.

Chocolate Honey Frosting

  1. Beat butter, sugar, cocoa and salt in free-standing mixer with paddle attachment until light and fluffy, then beat in honey.
  2. If frosting is thick and firm, gradually add milk while beating, until velvety soft, light and fluffy.

Macadamia Black Sesame Praline

  1. Preheat 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.
  2. Melt sugar in saucepan until dark amber, 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.
  3. Praline can be made in advance and stored in an airtight container to maintain crispness.

To Serve

  1. Level the cakes by slicing off the slight dome shape of each cake.
  2. 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.
  3. Decorate with shards of macadamia black sesame praline and chopped chocolate-covered macadamia nuts, serving any remaining praline or macadamias on the side.

Enjoy!

 

Notes

Makes a three layer 10cm (4”) cake and serves 2-4 people