Chocolate Macaroon Cake Recipes

Steps:

• Heat oven to 325°F. Generously grease and lightly flour shaped (12-cup) Bundt® pan and bottom of Bundt® Tunnel Insert, or spray with baking spray with flour.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup coconut. Pour batter into pan. Place tunnel insert on center of Bundt pan.
• Bake 38 to 44 minutes or until toothpick inserted toward center comes out clean. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
• While cake is cooling, in medium bowl, mix filling ingredients; set aside.
• When cake is cool, turn cake over and spoon macaroon filling into tunnel. Place cake filled side down on serving plate. Refrigerate about 10 minutes or until filling is set. Sprinkle with powdered sugar if desired. Store covered in refrigerator.

Steps:

• 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., 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. , 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. Combine coffee and buttermilk. 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., 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. , Bake at 350° for 55-60 minutes or until a toothpick inserted in 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., In a small bowl, beat frosting ingredients until smooth and creamy. Spread over the top and sides of cake.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache.
• Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable. Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 350°. Coat 18 muffin cups with cooking spray., Beat first 4 ingredients until well blended. In another bowl, whisk together flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk., For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract., Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 375 degrees F.
• Place the almond paste and sugar in a large mixing bowl and beat with an electric mixer on medium-high speed until the almond paste is softened and the sugar well incorporated, about 5 minutes. Add the cocoa powder and blend just until combined.
• Add the egg whites a little bit at a time, incorporating fully after each addition. Egg whites are difficult to pour in small amounts, so hold a rubber spatula against the rim of the bowl and use it to "cut" the egg whites as they are poured. If you add the egg whites all at once, the mixture will be lumpy because the difference in consistency between the egg whites and the almond paste mixture is too great. Use a rubber spatula to scrape down the sides of the bowl as needed. You may or may not need all of the egg whites depending on the moistness and age of your almond paste. Stop mixing when the mixture reaches a consistency soft enough to pipe (like toothpaste).
• Place the batter in a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch mounds onto a parchment paper-covered baking sheet. It will be easier if you hold the pastry bag at a slight angle and allow the tip to touch the parchment as you start to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. Space the macarons about 1-inch apart to allow for spreading. Pipe carefully: Your macarons will look nicest when they are sandwiched together if they are all the same size.
• Immediately before placing them in the oven, liberally sprinkle granulated sugar over the macarons. This will give them a nice crust that will keep the inside moist and chewy. Bake until golden brown, 8 to 10 minutes. The top of each macaron should be very finely cracked, a characteristic for which they are known. If overbaked, the macarons will be dry and crunchy.
• Remove the baking sheet from the oven and immediately pour 1/4 cup of water onto the baking sheet under the parchment paper. Be careful: If you get any water on the macarons, they will be soggy. You will need to tilt the baking sheet to spread the water evenly. Let it sit for 2 minutes. The water will loosen the macarons from the paper. Remove the macarons from the paper 2 at a time and stick them together, matching the flat sides. Do not put them back on the hot, wet baking sheet or they will become soggy.
• The macarons can be stored in an airtight container at room temperature for up to 3 days or well wrapped in the freezer for up to 1 week. Unwrap them before bringing back to room temperature, or the condensation will make them soggy.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a straight-sided baking sheet with parchment.
• In a food processor, combine the almond meal, powdered sugar, cocoa powder and salt. Process for 30 seconds to make a very fine mixture. Set aside.
• Using a hand-held mixer fitted with a whisk attachment, beat the egg whites on medium speed until beginning to stiffen, about 1 1/2 minutes. Add the cream of tartar, and continue beating, slowly adding in the sugar. Beat on medium speed until glossy and stiff peaks form, an additional 1 1/2 minutes--be careful not overwhip. In 3 additions, fold the dry ingredients into the egg white mixture, just until combined and no streaks remain.
• Divide the batter evenly into 2 rounds on the prepared baking sheet. Bake until dry on top and slightly puffed, 25 to 30 minutes. Remove from the oven and cool completely on the baking sheet.
• For the ganache: Meanwhile, heat the heavy cream, vanilla and salt in a small saucepan over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the cream over the chocolate. Let sit for 3 minutes, then whisk until smooth. Place a piece of plastic wrap directly on top of the chocolate and refrigerate until firm but spreadable, about 1 hour.
• Spread the ganache on the flat side of each cake layer. Line raspberries in circles on top of the ganache. Top with the remaining cake. Wrap with plastic wrap and let sit at room temperature for about 2 hours. Slice and serve with a dollop of unsweetened whipped cream.

Steps:

• Filling: In small bowl, beat egg white until soft peaks form.
• Gradually add sugar; beat until stiff peaks form.
• By hand, stir in coconut, flour and vanilla, blending well.
• Set aside.
• Cake: In large mixing bowl, combine all ingredients, blending at low speed until moistened.
• Beat 3 minutes at medium speed and then pour batter into greased and flour 12 cup Bundt Pan.
• Drop teaspoonfuls of coconut filling over the chocolate batter.
• Bake at 350°F for 55-65 minutes or until cake tests done.
• Cool 10-15 minutes in pan, then turn out onto serving plate or rack to cool completely.
• Top with vanilla or chocolate glaze.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• Make the filling. Beat 1 egg white in a small bowl until peaks form. Gradually beat in 1/4 cup sugar Beat until stiff peaks form. Fold in coconut, 1 tablespoon flour and 1 teaspoon vanilla. Set aside.
• In a large bowl, mix together 2 cups flour , 1 3/4 cup sugar, cocoa, salt and soda. Add 2 teaspoons vanilla, water, shortening, sour cream egg yolks and 3 egg whites. Blend at low speed until moistened, then beat at medium speed for 3 minutes.
• Pour cake batter into a 10 inch Bundt pan. Drop the filling by teaspoons around the top of the batter, avoiding the edges.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool in the pan for 10 minutes , then turn out onto a wire rack to continue cooling. Top with Chocolate Glaze.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
• In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
• Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
• To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.