Mocha macadamia cake is a creative mix of
chocolate and coffee buttercream with crushed macadamia nuts inside.
Mocha macadamia nut is one of the more popular choices and sure to be a crowd favorite.
3 oz. Bittersweet or semisweet chocolate, chopped
1 oz. Unsweetened chocolate, chopped
3/4 cup Macadamia nuts
1/3 cup All purpose flour
1/2 cup Unsalted butter, room temperature
2/3 cup Sugar
2 Tb Cognac or brandy
2 tsp Granulated instant espresso, or coffee
1 tsp Vanilla
1/4 cup Whipped cream
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 8 inch round cake pan
Stir chopped chocolates in top of
double boiler over simmering water until melted and smooth. Cool slightly.
Process macadamia nuts and flour in processor or blender until nuts are
finely ground. Transfer macadamia nut mixture to small bowl. Do not clean processor.
Add butter and sugar to processor and blend using on/off turns until mixture
is smooth. Add eggs, Cognac, instant espresso (or coffee) and vanilla,
process until smooth.
Add melted chocolate and process until just combined. Add macadamia nut mixture and process using on/off turns until mixture is just combined. Transfer Mocha Macadamia Decadence Cake batter to prepared pan. Smooth top with spatula. Bake Mocha Macadamia Cake until toothpick inserted halfway between edge and center of cake comes out clean. Cool cake in pan on rack 30 minutes. Invert cake onto rack, remove parchment and cool.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!