Chocolate Macaroon Ring Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch bundt pan.
• 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. Set filling aside.
• Dissolve the cocoa in the hot coffee. Separate the three eggs, setting the yolks aside. Beat the egg whites until soft mounds form. Gradually beat in 1/2 cup sugar until meringue stands in medium-stiff peaks.
• Combine the sour cream and the baking soda. Beat remaining 1 1/4 cups of the sugar, shortening, egg yolks, 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 about 1/3 of the beaten egg whites into the batter to lighten it; gently fold in remaining egg whites.
• 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.
• Bake in preheated oven until a tester inserted in the center of the cake comes out clean, 55 to 65 minutes. Let cake cool completely before removing from pan and icing.
• To Make Icing: Combine 2 cups sugar and 1/4 cup cocoa powder; transfer to a saucepan. Add butter, corn syrup, and milk. Bring to boil over medium heat, stirring frequently, and let boil for 1 minute. Do not overcook! Remove from heat, let cool, and stir in 1 teaspoon vanilla. Beat icing until it is at a soft, spreading consistency; glaze cake.

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:

• For the macaron cake layers: Fit a large pastry bag with a large open pastry tip. Line 3 sheet pans with parchment. Using a 9-inch cake pan and a Sharpie, trace around the cake pan to create a 9-inch circle on each piece of parchment. Using a 6-inch cake pan and a Sharpie, trace around the cake pan to create a 6-inch circle next to the 9-inch circle on each piece of parchment; flip the parchment pieces over so the ink is facing down but you can still see the outline of the circles. Set aside.
• Sift together the almond flour and confectioners' sugar in a large mixing bowl. Add the food coloring and 2 tablespoons of the egg whites but do not stir. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the salt and remaining egg whites and give it a quick stir. Set aside.
• In a saucepan, add the lemon juice and 1/3 cup water, then the granulated sugar. Heat over medium heat, stirring gently and brushing down any sugar granules that are clinging to the side of the pan with a damp pastry brush, until the sugar has completely melted. Continue to heat, without stirring or agitating the mixture, until the syrup reaches 235 degrees F. Then, start the mixer with the egg whites on high. Continue to heat the syrup, without stirring, until it reaches a final temperature of 245 degrees F. At this point, make sure the egg whites are nice and foamy, then carefully pour the sugar syrup down the side of the bowl, being careful not to pour it on the moving whisk (DANGER!). Whisk on high until the whites are bright white and shiny but not yet holding a stiff peak.
• Add the meringue to the bowl with the confectioners' sugar and almond flour and fold together until the batter is smooth, the consistency of ketchup and shiny.
• Transfer the meringue batter to the prepared pastry bag. On one of the 9-inch circles, pipe the batter in a spiral just large enough to fill the circle by starting in the very center and piping tight circles to the edge of the outline. Pipe the batter in the 6-inch circle in the same manner. Repeat with the remaining circles on each sheet pan. If you have additional batter, pipe quarter-size dollops or hearts on the empty spaces on the sheet pans. Gently tap the sheet pans on a work surface a few times to release any air bubbles and allow to sit at room temperature for 20 to 30 minutes to form a "skin."
• Preheat the oven to 275 degrees F.
• Bake the macaron shells, opening the oven door during baking very quickly once or twice if it's very humid to allow moisture to escape, 20 to 25 minutes. Allow the shells to cool completely before filling.
• For the German buttercream: Combine the egg yolks, granulated sugar, cornstarch and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk until smooth.
• In a large saucepan, bring the heavy cream and milk to a simmer.
• With the mixer running on medium speed, slowly add the hot cream/milk mixture to the bowl by pouring it down the side and into the egg yolk mixture, mixing to completely combine. Transfer the mixture back into the saucepan and heat, whisking CONSTANTLY over medium-low heat, until the mixture thickens to the consistency of mayonnaise and starts to bubble, about 5 minutes.
• Transfer the hot pastry cream to the CLEAN bowl of a stand mixer fitted with a CLEAN whisk attachment and mix until the mixture has cooled to room temperature, 10 to 15 minutes.
• Add the butter a few tablespoons at a time, whisking between each addition. Continue adding and whisking until the mixture thickens and has transformed into a spreadable filling. You may not need the entire pound of butter.
• Remove a third of the filling to a small bowl and stir in the lemon extract. In the remaining buttercream in the mixing bowl, add the blackberry jam and mix until smooth and combined. Transfer the fillings to separate large pastry bags fitted with large open star tips.
• On the flat side of one of the large macaron rounds, arrange blackberries around the perimeter, leaving about 1/2 inch of space between each. Evenly space more blackberries in the center. Pipe the blackberry buttercream around the blackberries. Top with a second large macaron round and repeat with the remaining blackberries and buttercream. Top with the third large macaron round. Repeat with the smaller macaron rounds, using the raspberries and lemon buttercream.
• Stack the smaller round on top of the larger one, or use a tiered cake stand to separate the two layers.

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
• Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
• Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
• Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.

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:

• 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:

• 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:

• 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:

• 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:

• To Make Filling: Beat cream cheese, 1/3 cup sugar and vanilla until soft and smooth. Add coconut and nuts. Chill.
• To Make Dough: Beat butter until softened. Add half of flour. Then add 1 cup sugar, cocoa, egg, milk, and baking soda. Beat until combined. Work in the rest of the flour. Chill dough until firm enough to roll.
• Place dough between 2 sheets of waxed paper. With rolling pin roll dough in a rectangle 14 x 6 inches. Remove top sheet of waxed paper.
• Remove filling from refrigerator and shape into a roll 14 inches long. Place filling on top of dough. Start on one end and roll dough around filling (like rolling up a rug) . Moisten and pinch edges together. Cut roll in half. Wrap in waxed paper and refrigerate for two days.
• Cut into 1/4 inch slices (using a very sharp knife or waxed dental floss). Put on greased cookie sheets and bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Cool on sheet for about 1 minute and then finish cooling on racks.

Steps:

• Grease a bundt pan.
• Mix together the oil, water, 4 eggs, and the sour cream till blended.
• Mix in the cake mix and the pudding mix.
• Pour 2/3 of the batter into the bundt pan.
• Put the macaroon filling on top of batter forming a ring only in the center of the layer.
• Top with remaining cake batter.
• Bake at 350 for approximately 1 hour.
• Cool cake in pan for about 10 minutes. Remove from pan to cool completely.
• Spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
• Filling:.
• Whip egg whites till stiff.
• Gradually add the sugar while continuing to whip.
• Stir in the vanilla and coconut extracts.
• Mix the flour with the finely chopped coconut, and fold into the egg white mixture.
• Glaze:.
• Beat all ingredients with electric mixer till smooth. If necessary, add more milk to make the glaze a slightly "runny" consistency.

Steps:

• Preheat oven to 350.
• For macaroon, whip eggs whites and extract until frothy in a small mixer bowl.
• Gradually add sugar and beat at hgih speed until peaks are slightly rounded.
• Mix in coconut and flour.
• For cake, combine cake mix, oil, water, yolks and egg in large mixing bowl.
• Mix 2 minutes at medium speed.
• Spread half of mix in greased and floured 10 inch tube pan.
• spoon macarooon in a ring on top of batter.
• Carefully cover with remaining batter.
• Bake at 350 for 55-65 minutes or until toothpick is clean.
• Cool in pan 25 minutes and invert on serving plate.
• Blend remaining ingredients together for glaze until desired consistency.
• Spoon over cooled cake.

Steps:

• In a small bowl, beat the egg white and 1 teaspoon vanilla on medium speed until soft peaks form. Gradually beat in 1/2 cup sugar, about 2 tablespoons at a time, on high until glossy stiff peaks form. Fold in the coconut. Set aside., In a large bowl, cream shortening and remaining sugar until light and fluffy. Beat in the eggs, egg yolk, sour cream, and remaining vanilla until light and fluffy. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition., Pour half of the batter into a greased 10-in. tube pan. Top with coconut mixture; spread with the remaining batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine butter, chocolate chips, confectioners' sugar and enough milk to achieve desired consistency; beat until smooth. Spread over the top and sides of cake.

Steps:

• Beat egg white with salt until foamy. Gradually add sugar, and continue beating until mixture forms stiff shiny peaks. Blend in flour and coconut.
• Combine cake mix, instant pudding mix, eggs, yolks, water, and oil in a large bowl. Blend, then beat with electric mixer on medium speed for 2 minutes. Pour 1/3 of the batter into a greased and floured Bundt pan. Spoon in coconut mixture, and top with remaining batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Remove to wire rack, and cool thoroughly.