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Strawberry Dream
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Print This Delicious and Healthy Mocha Macadamia Decadence Cake Recipe

Mocha Macadamia Decadence Cake Recipe

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
3 Eggs
2 Tb Cognac or brandy
2 tsp Granulated instant espresso, or coffee
1 tsp Vanilla

1/4 cup Whipped cream
1 Tb light corn syrup
4 oz. Bittersweet or semi sweet, chocolate, finely chopped


Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 8 inch round cake pan
Preheat oven, butter the pan and line bottom with parchment.

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.

FOR MACADAMIA CAKE GLAZE:
Bring cream to a boil in heavy small saucepan. Remove from heat. Add chocolate, stir until melted and smooth. Stir in the corn syrup. Let glaze stand until cool enough to spread, about 20 minutes. Transfer macadamia cake to serving plate. Spread glaze over top and sides of cake. Refrigerate until set. Let stand at room temperature 1 hour before serving.
Serves 12
Nutrition facts:
Serving Size 69 g
Calories 317
Calories from Fat 198
Total Fat 22.0g 34%
Saturated Fat 10.9g 54%
Cholesterol 68mg 23%
Sodium 85mg 4%
Total Carbohydrates 26.8g 9%
Dietary Fiber 1.8g 7%
Sugars 20.6g
Protein 4.1g
Vitamin A 7% • Vitamin C 0% • Calcium 5% • Iron 8%



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User Comments

GO AHEAD AND BAKE,

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!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!