Chocolate Macaroon Cake Recipe

Stella
Stella Published November 18, 2020

How To Make Chocolate Macaroon Cake

Serve a delicious, chocolatey dessert to loved ones with our Chocolate Macaroon Cake Recipe. Made from scratch, this yummy cake can feed a large party!

Preparation: 45 minutes
Cooking: 55 minutes
Additional Time: 1 hour 30 minutes
Total: 3 hours 10 minutes
Serves:

Ingredients

For Filling:

  • 1egg white
  • 2tspvanilla extractdivided
  • ½cupwhite sugar
  • 2cupscoconutshredded
  • 1tbspall-purpose flour

For Cake:

  • ½cupcocoa powderunsweetened
  • ¾cupbrewed coffeehot
  • 3eggs
  • 1 ¾cupswhite sugardivided
  • 1tspbaking Soda
  • ½cupsour cream
  • ½cupshortening
  • 1tspsalt
  • 2cupsall-purpose floursifted

For Icing:

  • 2cupswhite sugar
  • 4tbspcocoa powderunsweetened
  • ½cupbutter
  • ¼cupcorn syrup
  • ½cupmilk
  • 1tspvanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Grease a 10-inch bundt pan.

Filling:

  1. Beat egg white with 1 teaspoon vanilla until soft mounds form. Add ½ cup sugar gradually, beating until stiff peaks form.

  2. Stir in coconut and 1 tablespoon flour. Set filling aside.

Cake:

  1. Dissolve the cocoa in the hot coffee. Separate the 3 eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in ½ cup sugar until meringue stands in medium-stiff peaks.

  2. Combine the sour cream and the baking soda. Beat remaining 1 ¼ cups of the sugar, shortening, egg yolks, salt, 1 teaspoon vanilla and ½ of the of the cocoa mixture for about 4 minutes, until light and creamy.

  3. Stir in 2 cups flour, the sour cream mixture, and the remaining cocoa mixture. Blend well.

  4. Fold about ⅓ of the beaten egg whites into the batter to lighten it, gently fold in remaining egg whites.

  5. Turn ½ of the chocolate batter into the prepared pan. Place ½ of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.

  6. Bake in preheated oven for about 55 minutes to 1 hour and 5 minutes, or until a tester inserted in the center of the cake comes out clean.

  7. Let cake cool completely before removing from pan and icing.

Icing:

  1. Combine 2 cups sugar and ¼ cup cocoa powder then transfer to a saucepan.

  2. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute.

  3. Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency.

  4. Ice cake, then serve and enjoy!

Recipe Notes

 

When making the icing, be careful not to overcook the mixture.

 

Nutrition

  • Calories: 1280.74kcal
  • Fat: 24.89g
  • Saturated Fat: 13.05g
  • Trans Fat: 1.44g
  • Monounsaturated Fat: 6.92g
  • Polyunsaturated Fat: 3.15g
  • Carbohydrates: 269.61g
  • Fiber: 3.77g
  • Sugar: 248.60g
  • Protein: 5.93g
  • Cholesterol: 66.33mg
  • Sodium: 339.28mg
  • Calcium: 46.41mg
  • Potassium: 213.88mg
  • Iron: 2.41mg
  • Vitamin A: 103.44µg
  • Vitamin C: 0.53mg
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