Chocolate macaroon cake recipe

Chocolate Macaroon Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the decadent delight of a Chocolate Macaroon Cake, a heavenly dessert that combines the rich flavors of chocolate and coconut. This recipe is a perfect fusion of a classic cake and the irresistible texture of macaroons. With its moist chocolate layers and a luscious coconut filling, this cake is a true showstopper for any occasion. Whether you're a chocolate lover or a coconut enthusiast, this recipe is sure to satisfy your sweet tooth.

Keywords: chocolate, macaroon, cake, coconut, dessert

Chocolate macaroon cake recipe details

Chocolate macaroon cake recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the cake:
375 g	caster sugar
200 g	plain flour
2 tbsp	cornflour
85 g	cocoa powder, the darker the better
2 tsp	baking powder
2 tsp	instant coffee powder, espresso if possible
1 tsp	salt
4 large	eggs
2 large	egg yolks, reserve the whites for the frosting
160 ml	vegetable oil
2 tsp	vanilla extract
360 ml	water, slightly warm
150 g	sauerkraut, or up to 175 g, rinsed thoroughly, drained and squeezed dry
125 g	dark chocolate, roughly chopped or chocolate chips
	For the coconut frosting:
2 large	egg whites, reserved from the cake
175 g	caster sugar, use up to 200 g if you want it sweeter
¼ tsp	cream of tartar
80 ml	water
⅛ tsp	salt
1 tsp	vanilla extract
150 g	shredded or dessicated coconut
3 tbsp	toasted coconut, to decorate – use more if you wish

Instructions

Preheat oven to Gas Mark 4, 180ºC, 350ºF. Lightly grease a 9×13-inch, 22×33 cm tin.

Sieve into a bowl the flour, cornflour, cocoa, baking powder and salt. Add the coffee powder and mix well. Add the eggs and yolks, oil, sugar and vanilla and beat until smooth. Add the water and mix thoroughly. Set aside.

Place the chocolate and sauerkraut together in a food processor or blender and process until there is little perceptible texture remaining in the sauerkraut. Stir into the mixture and blend thoroughly.

Transfer to the tin and bake for about 35 minutes or until risen and firm to the touch. Check with a skewer if done.

Remove from oven and cool on a wire rack. Remove from tin after 10-15 minutes if you prefer, but it is easier to apply the frosting if still in the tin.

Allow to cool thoroughly.

To make the icing:
Beat the egg whites in the bowl of a food mixer until thick and foamy. Set aside.

Combine the sugar, cream of tartar, water and salt in a saucepan. Bring to a boil, stirring to encourage the sugar to dissolve. Cook until there are no visible undissolved crystals.

Beat the egg whites a little more and pour the hot syrup slowly into the bowl, while still beating. The mixture should thicken quite noticeably.

Stir in the vanilla and continue beating until the mixture is very thick and able to hold a peak. Once thick, add the coconut, folding carefully.

Spread the icing onto the cake whilst still hot, creating whirls in the surface.

Spread a little coconut thinly onto a baking sheet and toast in the oven on a low heat (Gas Mark 2, 150ºC, 300ºF) for a few minutes. Watch it as it can easily burn. Allow it to cool and then sprinkle evenly over top of the icing.

To serve:
Cut into rectangles of about 2¼ x 3¼ inches, 5.5 x 8 cm approximately.

About this recipe:
For the past 2-3 years, I had seen and heard references to a chocolate cake recipe that uses sauerkraut but not found an actual recipe. I was dubious about the truth of its existence but, by chance, I was contacted by a friend to assist her with the making of a cake. She cooks but does not bake. This is an example of that fabled recipe and was sent to her from the US. The cake was made in the past weekend and a small portion baked in a muffin case was tasted, but the cake was not yet iced. Although the icing will make a difference to the full flavour, I could not detect the sauerkraut either by taste or texture in the plain, uniced cake, but the amount of cocoa used is much higher than I have employed (as best I can recall) in any other comparable recipe.

Preparation time:
ca. 45 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a