Chocolate Macaroon Cake

Name: Chocolate Macaroon Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters baking cocoa; 1 teaspoon baking soda; 3 Tbsps butter, softened; 59 milliliters buttermilk; 473 milliliters flaked coconut, finely chopped; 118 milliliters cold brewed coffee; 473 milliliters confectioners sugar; 1 egg white; 4 eggs, separated; 473 milliliters all-purpose flour; 5 Tbsps 2% milk; 1 teaspoon salt; 237 milliliters semisweet chocolate chips, melted and cooled; 118 milliliters shortening; 118 milliliters sour cream; 414 milliliters sugar, divided; 2 teaspoons vanilla extract

Chocolate Macaroon Cake

The recipe Chocolate Macaroon Cake can be made in about 1 hour and 25 minutes. For 55 cents per serving, you get a dessert that serves 16. One portion of this dish contains approximately 6g of protein, 23g of fat, and a total of 453 calories. This recipe from Taste of Home requires coconut, baking soda, cream, and egg white. If you like this recipe, you might also like recipes such as BA's Best Chocolate Macaroon Cake, Chocolate Macaroon Cake, and No-bake Toasted Coconut Chocolate Cake with Chocolate Macaroon Cookies.

Instructions

In a small bowl, beat egg white on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in coconut and flour; set aside.

Ingredients you will need

Egg Whites

Coconut

All Purpose Flour

Sugar

Equipment you will use

Bowl

In a large bowl, beat the egg whites on medium until soft peaks form. gradually beat in 1/2 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved; set aside.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Bowl

In another large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the egg yolks, one at a time, beating well after each addition. Beat in sour cream and vanilla.

Ingredients you will need

Shortening

Sour Cream

Egg Yolk

Vanilla

Cream

Sugar

Equipment you will use

Bowl

Combine coffee and buttermilk.

Ingredients you will need

Buttermilk

Coffee

Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee mixture, beating well after each addition. Fold in beaten egg whites.

Ingredients you will need

Baking Soda

Egg Whites

Coffee

Cocoa Powder

All Purpose Flour

Salt

Pour half of the batter into an ungreased 10-in. tube pan with removable bottom. Drop coconut filling by spoonfuls over batter. Top with remaining batter.

Ingredients you will need

Coconut

Equipment you will use

Frying Pan

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Immediately invert cake onto a wire rack; cool completely, about 1 hour. Run a knife around side of pan and remove.

Equipment you will use

Toothpicks

Wire Rack

Oven

Knife

Frying Pan

In a small bowl, beat frosting ingredients until smooth and creamy.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Spread over the top and sides of cake.

Ingredients you will need

Spread

Equipment

Ingredients

Servings:

118milliliters

baking cocoa 1teaspoon

baking soda 3Tbsps

butter, softened 59milliliters

buttermilk 473milliliters

flaked coconut, finely chopped 118milliliters

cold brewed coffee 473milliliters

confectioners' sugar 1

egg white 4

eggs, separated 473milliliters

all-purpose flour 5Tbsps

2% milk 1teaspoon

salt 237milliliters

semisweet chocolate chips, melted and cooled 118milliliters

shortening 118milliliters

sour cream 414milliliters

sugar, divided 2teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.