Macadamia Chocolate Cake with Salted Caramel (Susanne Förster-Gier)

5 from 8 votes
Total Time 17 hrs
Course Dinner
Cuisine European
Servings 10 people
Calories 490 kcal


Chocolate biscuit:

  • 200 g Sugar
  • 125 g Flour
  • 100 g Food starch
  • 80 g Cocoa
  • 5 Eggs
  • 1 pinch Salt
  • 1 pinch Cloves
  • 1 pinch Cinnamon powder
  • 0,5 packet Baking powder

Orange buttercream:

  • 500 g Butter
  • 160 g Powdered sugar
  • 250 g Cream
  • 2 Organic oranges


  • 150 g Dark chocolate
  • 150 g Butter
  • 60 g Powdered sugar
  • 50 g Cocoa
  • 50 ml Coffee

Macadamia Salt Caramel:

  • 100 g Sugar
  • 50 ml Water
  • 100 g Macadamia nuts fresh
  • 1 tsp Fleur de sel



  • Prepare a sponge cake from the ingredients and bake in a 26-piece springform pan.

Orange buttercream:

  • Beat the butter and powdered sugar to a white cream.
  • Slowly stir in the liquid cream.
  • Season to taste with the zest of the organic oranges.


  • It should always taste a little stronger, otherwise the flavors in the finished cake will not come into their own.


  • Mix the butter and powdered sugar until creamy.
  • Stir in the melted chocolate.
  • Mix the cocoa with the coffee until smooth and stir into the chocolate cream.


  • Cool for approx. 30 minutes before use.

Macadamia Salt Caramel:

  • Bring the water and sugar to a boil in a pan without stirring.
  • Boil over the brown caramel, then add the nuts.
  • Pour everything onto baking paper and sprinkle with fleuer de sel.
  • Let cool down and then roughly chop.

Structure of the cake:

  • Cut the cooled sponge cake three times and dust with rum.
  • Then fill with the orange buttercream.
  • Wrap the cake with the chocolate icing all around with the palette.
  • Pour the rest of the icing into the piping bag and sprinkle a frilled edge on top and bottom of the cake.


  • Let it steep in the refrigerator for at least 24 hours. Take out of the refrigerator an hour before consumption so that all flavors can develop properly.


Serving: 100gCalories: 490kcalCarbohydrates: 38.2gProtein: 1.8gFat: 37.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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