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GSABO - S2- Ep8 - Recipes

Macadamia Two Tone Mousse Cake

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Macadamia cake:

  • 250g butter, softened
  • 250g castor sugar
  • 4 eggs
  • 5ml vanilla essence
  • 250g cake flour
  • 20ml baking powder
  • 125ml buttermilk
  • 150g dark chocolate, 55%
  • 250g macadamia nuts, ground

Baked milk chocolate mousse:

  • 225g butter, cubed
  • 320g milk chocolate, 34%
  • 80g sugar, light brown
  • 5ml salt
  • 4 egg yolks
  • 4 egg whites

White chocolate truffles:

  • 250g white chocolate, 28%
  • 90ml double thick cream
  • 15g butter
  • 50g macadmia nuts, ground
  • 50g dark chocolate, 55%

Milk chocolate ganache:

  • 500g milk chocolate, 34%
  • 250ml cream
  • 15g butter

White chocolate ganache:

  • 300g white chocolate, 28%
  • 100ml cream
  • 5g butter

Macadamia praline:

  • 70g water
  • 250g castor sugar
  • 50g liquid glucose
  • 70g macadamia nuts, chopped

Preparation method

Macadamia cake:

  • Preheat oven to 170 C, line the bottom of three 20cm cake tins and spray sides
  • Cream the butter and sugar well
  • Add eggs one at a time, beating very well in between, then add vanilla essence
  • Sift the flour and baking powder together
  • Add a spoonful of dry ingredients, alternating with buttermilk, to the creamed butter mix
  • Fold in the chocolate and macadamia nuts
  • Divide the batter equally into the 3 tins (about 450g each)
  • Bake for 20-25 minutes, remove from the oven, and cool in tins for 10 minutes
  • Turn out onto wire racks to cool completely

Baked milk chocolate mousse:

  • Preheat oven to 180 C and line a 20cm loose-bottomed cake tin
  • Melt the butter and chocolate over simmering water
  • Remove from heat when smooth and allow to cool for 5 minutes
  • Add the sugar, then the egg yolks (one at a time)
  • Beat egg whites and salt until soft peaks form
  • Fold the egg whites into the chocolate mix, pour into prepared tin
  • Bake for 50-60 minutes, until the centre just wobbles
  • Cool completely in tin

White chocolate truffles:

  • Bring the cream to the boil in a saucepan
  • Add the butter and stir until melted
  • Turn the heat right down and add the white chocolate, stirring until smooth
  • Remove from the heat and pour into a shallow bowl
  • Cover with cling wrap and refrigerate to set
  • When set, use a melon baller to create small balls
  • Mix together the macadamia nuts and dark chocolate and roll the balls in this mix
  • Place rolled truffles onto a baking paper lined baking tray and refrigerate until needed

Milk chocolate ganache:

  • Heat cream in a saucepan until simmering
  • Pour over chocolate and stir until completely melted and smooth
  • Stir in the butter
  • Set aside to cool and thicken until needed

White chocolate ganache:

  • Heat cream in a saucepan until simmering
  • Pour over chocolate and stir until completely melted and smooth
  • Stir in the butter
  • Set aside to cool and thicken

Macadamia praline:

  • In a saucepan, add water then pour sugar carefully into the centre
  • Drag a skewer through the sugar to ensure it is all wet
  • Set over a low heat to simmer and then add the liquid glucose
  • Allow to turn dark amber colour
  • Place the macadamia nuts on a baking paper lined baking tray and pour the caramel over
  • Allow to set and then break into shards

Assembly:

  • Place one layer of cake on a 20cm tin and top with the white chocolate mousse, to a similar thickness as the baked chocolate mousse
  • Top with the second layer of cake
  • Refrigerate and then turn out
  • Place the third layer of cake on your cake plate, top with a thin layer of milk chocolate ganache and place the baked chocolate mousse on top
  • Place the turned out layers on top and do a crumb coat with the milk chocolate ganache and refrigerate
  • Use the white chocolate Ganache to coat the top of the cake
  • Decorate with truffles, macadamia crumbs, and praline shards