Recipe by Cathy
"This cake and its icing are made from scratch. I cook for a living and the people who I have tried this on love it!"
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unsweetened cocoa powder
hot, brewed coffee
1 3/4 cups
white sugar, divided
sifted all-purpose flour
unsweetened cocoa powder
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!
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.
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.
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.
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!
thisrecipe was good but I wouldn't make it again. My family thought it was just okay and they want something else.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Macaroon Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 217
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