Chocolate Macaroon Cake Recipe - Allrecipes.com
Chocolate Macaroon Cake Recipe

Chocolate Macaroon Cake

Read Reviews (16)

"This cake and its icing are made from scratch. I cook for a living and the people that I have tried this on love it!" —  

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Original recipe makes 1 -10 inch bundt cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch bundt pan.
  2. To Make Filling: Beat egg white with 1 teaspoon vanilla until soft mounds form. Add 1/2 cup sugar gradually beating until stiff peaks form. Stir in coconut and 1 tablespoon flour.
  3. Dissolve the cocoa in the hot coffee. Separate the three eggs. Set aside the yolks. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in stiff peaks.
  4. Combine the sour cream and the baking soda. Beat 1 1/4 cups of the sugar, shortening, egg yolks, 1 1/2 teaspoons salt, 1 teaspoon vanilla and 1/2 of the of the cocoa mixture until light and creamy, about 4 minutes. Stir in 2 cups flour, the sour cream mixture and the remaining cocoa mixture, blend well. Fold in the beaten egg whites.
  5. Turn 1/2 of the chocolate batter into the prepared pan. Place 1/2 of the coconut mixture on top. Cover with the remaining chocolate batter, then the remaining coconut mixture.
  6. Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
  7. To Make Icing: In a saucepan over medium heat mix 2 cups sugar, 4 tablespoons cocoa together, the butter or margarine, corn syrup and the milk together. Bring to boil and let boil for 1minute. Remove from heat, let cool and beat until of spreading consistency. Stir in 1 teaspoon vanilla. Do not overcook!
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2003

This is a great cake. It is similar to the old chocolate macaroon Bundt mix, but it's better. I have gotten rave reviews when I've made this. It's now my husband's favorite cake!

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Most Helpful Critical Review
Apr 21, 2006

I made this for a dinner party and I have to say that I wasn't that impressed with the taste. Presentation was very nice, but the cake was actually a little bland. If you like a sweet cake, I don't think this is for you. It needs something, although I'm not sure what. I did drizzled the chocolate glaze over the cake and when that dried I drizzled warm vanilla icing over it. The icing had a marbled look. Overall, I won't make it again.

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17 Ratings

Feb 12, 2004

I was looking for a macaroon filling to use with a chocolate cake mix and this filling did work wonderfully with a box mix. I, like several other reviewers miss the old Bundt Cake mixes. I have to say this will make you forget your yearning! Cathy's filling and your easy-to-do cake mix will create an awesome cake. Use the Chocolate Glaze I submitted by Jennifer to make the perfect topping for this dessert. This is a "heavy duty" glaze---a full-bodied, flavorful change from the powdered sugar glaze I usually make.

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Feb 13, 2005

Oh, wow. Absolutely amazing. For the cake the only change I made was substituting 1/4 cup potato starch for 1/4 cup of the flour--it gives it a denser, moister texture. Used unsweetened coconut in the filling mixture, and put all the coconut in on top of the first half of the chocolate batter, then added the rest of the chocolate batter, so it gives it a tunnel-of-coconut effect. (I found it worked best to sort of mold the coconut mixture into a rope, and lay it on top of the batter--it's sticky and clumpy and hard to spoon.) Instead of the frosting, I made a glaze by heating 3/4 cup heavy cream and adding 6 oz bittersweet chocolate, then cooling to 90 degrees and pouring it over the top of the cake.

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Dec 11, 2005

My mother started making it for us as a special treat birthday cake every year. My wife makes it for me once a year and for our kid's birthdays. We all love it!

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Apr 10, 2006

thisrecipe was good but I wouldn't make it again. My family thought it was just okay and they want something else.

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Mar 24, 2004

The texture of this cake is great, with the sugary sweet icing and coconut. Of course, I made the mistake of not letting the cake cool all the way before removing it from the Bundt and it broke in half, but it was easy to mold back together, and the icing held it together. I will definitely use this recipe again!

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Oct 13, 2003

Incredibly yummy cake. Made it for my boyfriend's birthday and even his great-baker mom loved it. Note that I don't eat refined sugar so I substituted the white sugar with evaporated cane juice, I used unsweetened chocolate, unsweeteneed coconut, and substituted the corn syrup with a mixture of more evaporated cane juice and lowfat milk. For the novice baker (like myself) I would recommend setting aside a few hours for this cake. But it was fantastic and well worth it.

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Nutrition

  • Calories
  • 630 kcal
  • 32%
  • Carbohydrates
  • 102.6 g
  • 33%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 422 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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