So this may sound like an odd name for a dessert but what else could you call a cake made up of Macadamia nuts, Chocolate, and hazelnut? Maybe a little slice of heaven! I hope you enjoy this yummy treat topped with my own version of nutella frosting!
1 cup coconut oil
2 cups sugar
1 tbsp vanilla extract
2 tsp Hazelnut extract
1 tsp almond extract
1 ½ tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1 1/4 cup Salted Macadamia Nuts, Chopped
½ cup Cacao Nibs
Preheat the oven to 350°F. Prepare two round 9” pans by greasing and flouring with gluten-free flour.
In a medium bowl using an electric mixer, cream the coconut oil and sugar until light and fluffy. Add in the extracts then continue whipping until fully creamed.
Gradually add the eggs in one at a time, mixing well between each addition.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the buttermilk.
Fold in Macadamia Nuts and Cacao nibs. Mix in thoroughly.
Pour batter into prepared pans, then bake for 25 - 30 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.
Chocolate Hazelnut "Nutella" Frosting
3 cups powdered sugar
¼ cup dark cocoa
3 tsp Hazelnut Extract
1 tsp chocolate extract
1 tsp vanilla extract
Heavy whipping cream, as needed
In a large bowl, whip the butter with an electric mixer until fluffy. Next, whip in one cup of powdered sugar, then add in the cocoa, flavorings and one tablespoon heavy cream. Keep whipping until the mixture becomes a little thinner. Then whip in the remaining two cups of powdered sugar one at a time, beating well between each addition and alternating with additional heavy cream as needed.
Spread the frosting over the first layer of cake to create a filling, then place the second cake on top. and Finish frosting the top and sides of the cake with the remaining frosting. Then serve and enjoy the nutty, chocolaty goodness!