This is my very first proper cake and I am very very proud. I always say that I don’t ‘do’ desserts and sweet dishes but over the last few weeks I have begun to get interested in them, and then, as I think about them more and more I’m beginning to get excited about a whole new area of cooking to get into.
I based the recipe for this cake on a recipe for a chocolate and walnut cake that I found in a Marks and Spencer book, Easy Baking. I’ve had this book for about 2 years but this is the first thing I’ve made from it! That’s how much of a lazy baker I am. This book has lots of easy recipes and lovely pictures but I hadn’t even made one till now. Even though it was my first cake it turned out really well, just the right level of moisture. The only thing I would change is perhaps using just a thin layer of melted chocolate on top as I found the icing a little too sweet.
Even though this is quite a basic layer cake, the fact that it is my first cake means I’ve decided to send it as my entry for Sugar High Fridays, which is being hosted by Allie at Zucchero Dolce this month with the theme of layer cakes.
Ingredients for cake
125 g flour
1 tbsp cocoa powder
75 g chocolate (milk or dark)
125 g caster sugar
70 g macademia nuts, chopped
1 tsp vanilla extract
Ingredients for icing
90g icing sugar
How to make Chocolate and Macademia Cake
1. Put the eggs and sugar into a blender and whisk for about 10 minutes until it is all white and you can make a line across the surface with your finger.
2. Put the chocolate and sugar over a saucepan of boiling water and leave to melt.
4. Sieve the flour and cocoa to remove any lumps and to get air into it.
5. When the eggs and sugar are ready, fold in the flour, melted chocolat, vanilla extract and nuts.
6. Put into a cake tin, lined with baking paper. Bake in the oven at 160°c for about 30 minutes. When ready, leave to cool on a wire rack.
7. Make the icing by creaming the butter, milk and icing sugar together. Melt the chocolate then mix all the ingredients together.
8. When the cake is cool, slice it horizonally to make two layers. Spread the top of each layer with the icing. Place one layer on top of the other. Decorate with a few extra macademia nuts.