In this White Chocolate Macadamia Cake, spongy cake layers are filled with fluffy coconut Swiss meringue buttercream and encapsulated in a rich white chocolate ganache glaze. Simply divine!
About this White Chocolate Macadamia Cake
This is another cake that we enjoyed during our travels in Malaysia. Unlike the Triple Decker Cheese Cake from last week’s post, we had this luscious dessert at a restaurant/coffee shop called Secret Recipe. It is a very popular chain that can be found in almost every mall we went to.
I loved the spongy cake layers that are so typical for Asian-style cakes. They are paired with rich buttercream that is fluffy at the same time. The big chunks of toasted macadamia nuts in the filling give the cake a nice crunch. I must say, this cake at Secret cafe is absolutely amazing. Couple it with a coffee for a relaxing session of sweets and caffeine.
My version of this white chocolate macadamia cake recipe comprises fluffy cake layers with a lovely coconut Swiss meringue buttercream between them. Some toasted chopped macadamia nuts get sprinkled over the buttercream for some appealing texture as well. Finally, the cake gets coated in a white chocolate glaze, which is a wonderful, rich and creamy contrast to the white cake and buttercream.
How to Make White Chocolate Macadamia Cake
This white chocolate macadamia cake has three components that are all relatively easy to make. These include the cake itself, the buttercream, and the white chocolate ganache glaze. Here is how you make each of these components.
How to Make the Cake
To begin making the cake, start by preheating the oven to 325°F.
1. Then grease and line two 9-inch cake pans with parchment paper rounds. Then, to make the cake batter, beat the butter until it is light and fluffy before adding the sugar while gradually scraping down the sides of the bowl. Next, you add the eggs one at a time until incorporated before adding the sour cream.
The dry ingredients include all-purpose flour, baking powder, baking soda, and salt, which you sift together to lighten and aerate.
2. Then, you place a ½ cup of flour with toasted macadamia nuts in a food processor to pulse into a fine combination.
3. Stir the nut and flour mixture with the other dry ingredients before adding to the wet ingredients to combine.
4. In the case of dividing the batter between the pans, it is important to get an even amount in each pan. To do this, you can use a scale to weigh the amount of batter for accuracy or measure the batter into the pans with a cup measure.
The cakes bake for 45 minutes. You can check their doneness by whether a toothpick comes out clean when you insert it in the center of each cake.
How to Make the Buttercream
To make the buttercream, you warm egg whites and sugar over a double boiler to dissolve the sugar, and then refrigerate the syrup until cooled. Next, you beat the butter in a stand mixer until pale and fluffy before you add half of the egg syrup.
Afterward, you add the remaining egg syrup along with the coconut extract and salt and whip until the mixture is light and fluffy.
How to Make the White Chocolate Ganache Glaze
This glaze has just two ingredients that combine into an illustrious coating for this white chocolate macadamia nut cake. To begin, you chop the white chocolate and place it in a bowl.
Then, you warm the heavy cream on the stove before pouring it over the chocolate and allowing it to sit until the chocolate has melted. This mixture should cool to room temperature before you pour it over the cake, but it shouldn't have hardened yet.
Assembling the Cake
5. To assemble the cake, you begin by slicing each layer in half horizontally. A sharp bread knife is ideal for this.
6. Then, you spread each cake layer with a ½ cup of buttercream and sprinkle each layer with some chopped macadamia nuts, while stacking them.
7. Next, coat the exterior of the cake with the remaining buttercream so that it is smooth. At this point, you should refrigerate the cake to set the coating.
8. Once you are ready to coat the cake in the glaze, pull it out of the fridge and set it on a baking rack set over a baking sheet. Then, pour the glaze over the cake until the cake is completely coated. The cake should be refrigerated for 30 minutes to 1 hour before serving.
Original Images from 2013 at Secret Recipe:
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White Chocolate Macadamia Cake
In this White Chocolate Macadamia Cake spongy cake layers are filled with fluffy coconut Swiss meringue buttercream and encapsulated in a rich white chocolate ganache glaze
For the Cake:
- 1-½ cups unsalted butter softened (equal to 3 sticks of butter)
- 2-¼ cups granulated sugar
- 6 large eggs room temperature
- ½ cup sour cream
- 2 teaspoon vanilla extract
- 2-¾ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup macadamia nuts toasted
For the Buttercream:
- 6 large egg whites
- 1-⅔ cup sugar
- 1-½ cup unsalted butter softened (equal to 3 sticks of butter)
- 1 teaspoon coconut extract more if the extract isn't strong (or 1 tablespoon vanilla)
- ⅛ teaspoon salt
- ¾ cup macadamia nuts toasted
For White Chocolate Ganache Glaze:
- 226 g white chocolate good quality baking chocolate is better than chocolate chips here
- 1 cup heavy cream also called whipping cream
Macadamia Nut Cake
Preheat oven to 325°F. Generously grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
In the bowl of your mixer, whip the butter on medium speed until fluffy (about 2 minutes). Gradually add the sugar and whip to incorporate. Occasionally scrape down sides of the bowl. Add eggs one at a time, scrape down bottom and sides of the bowl after each addition. Mixture may look curdled at first, but will smooth out soon. Add sour cream and vanilla and combine well.
Sift together flour, baking powder, baking soda and salt. Combine ½ cup of flour mixture with the macadamia nuts in a food processor. Pulse until the nuts are very finely ground (about 1 minute). Stir ground nuts into the rest of the dry ingredients.
On low speed, add dry ingredients to butter mix in 4 stages. Blend well and scrape down bowl after each addition.
Divide batter between both pans and bake for 45 minutes, until the cakes are golden and a cake tester (or tooth pick) inserted in the center comes out clean. Cool completely on racks, then invert pans to remove cake layers and peel off parchment paper.
Coconut Swiss Meringue Buttercream
Whisk egg whites and sugar together until combined. Set the bowl over simmering water in a double-boiler and whisk gently until the sugar is dissolved and the egg whites are hot (160°F).
Transfer egg syrup to a shallow bowl or cake pan and refrigerate until cooled (45-60°F).
In the meantime whip the softened butter until fluffy and light in colour. Pour in ½ of the cooled egg syrup and whip 2 minutes until fully incorporated. Then add the rest of the egg syrup, coconut extract, and salt. Continue whipping until incorporated and the buttercream is light and fluffy.
Makes a good 3 cups of buttercream. Use ½ as filling between cake layers, and the rest for frosting the top and sides of the cake.
Very roughly chop the toasted macadamia nuts.
Cut both cake layers in half horizontally so you end up with 4 layers. Place the first one onto a cake board or plate and evenly spread ½ cup of buttercream onto the cake layer. Sprinkle ⅓ of the chopped nuts over the buttercream. Then top with the second cake layer and repeat for the next two layers.
Once the four cake layers are assembled and filled, cover the top and the sides with the remaining buttercream. Chill the cake in the fridge until fully set and firm to the touch.
White Chocolate Ganache Glaze
For the ganache glaze, chop white chocolate into small pieces and place in a bowl. Set aside. Bring heavy cream to a simmer, remove from heat and pour over white chocolate pieces. Cover with a plate and let the mixture sit for 5 minutes, then carefully stir until a smooth ganache forms.*
Let ganache cool until it is no longer warm to the touch (84°F/28°C) but still is pourable and hasn’t hardened.
Place a wire rack on a baking sheet. Put the cake on the rack. This way excess ganache will drip onto the baking sheet and can be reused. Pour the white chocolate ganache glaze onto the chilled cake and let it also run down to cover the sides. Use an angled spatula to smooth out the top
Let the cake sit for just a minute and scrape excess drip from the bottom edge, then move the cake (and rack) to the fridge to let it firm up. Store the cake in the fridge until ½ to 1 hour before serving. The ganache will be easier to cut with a hot knife.
*if the white chocolate doesn't melt fully, you can place the ganache over a double-boiler and heat gently while stirring until the chocolate is fully melted and ganache is smooth