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Chocolate Macaroon Cake

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Chocolate Macaroon Cake

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Chocolate Macaroon Cake Recipe Chocolate Macaroon Cake Recipe

This dark-chocolate cake is crowned with a voluptuously airy, meringue-type frosting, loaded with coconut. It seems there’s coconut in the cake, too, but wait a minute — maybe that mouth-feel comes from… sauerkraut? Sure does. Folks will never guess that the chocolate cake they’re enjoying includes sauerkraut, a traditional New Year’s Day good-luck charm.

At a glance

Prep
Bake
Total
Yield
9″ x 13″ cake, about 18 servings.

Ingredients

Cake

  • 2 cups sugar
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Instant ClearJel® or cornstarch
  • 3/4 cup Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs + 2 large egg yolks, whites reserved for frosting
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups water
  • 2/3 to 3/4 cup drained, rinsed, squeezed-dry sauerkraut
  • 2/3 cup chocolate chips

Creamy Coconut Icing

  • 2 large egg whites, reserved from the cake
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/3 cup water
  • 1/8 teaspoon salt
  • 1/4 teaspoon coconut flavor or 1 teaspoon vanilla extract
  • 2 cups shredded or flaked coconut, sweetened or unsweetened

Cake

  • 14 ounces sugar
  • 8 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 3/8 ounce Instant ClearJel® or cornstarch
  • 2 1/4 ounces Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs + 2 large egg yolks, whites reserved for frosting
  • 4 5/8 ounces vegetable oil
  • 2 teaspoons vanilla extract
  • 10 ounces water
  • 4 to 4 1/2 ounces drained, rinsed, squeezed-dry sauerkraut
  • 4 ounces chocolate chips

Creamy Coconut Icing

  • 2 large egg whites, reserved from the cake
  • 7 ounces sugar
  • 1/4 teaspoon cream of tartar
  • 2 5/8 ounces water
  • 1/8 teaspoon salt
  • 1/4 teaspoon coconut flavor or 1 teaspoon vanilla extract
  • 6 ounces shredded or flaked coconut, sweetened or unsweetened

Cake

  • 397g sugar
  • 241g King Arthur Unbleached All-Purpose Flour
  • 11g Instant ClearJel® or cornstarch
  • 64g Double-Dutch Dark Cocoa or Dutch-process cocoa
  • 2 teaspoons baking powder
  • 2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs + 2 large egg yolks, whites reserved for frosting
  • 131g vegetable oil
  • 2 teaspoons vanilla extract
  • 283g water
  • 113 to 128g drained, rinsed, squeezed-dry sauerkraut
  • 113g chocolate chips

Creamy Coconut Icing

  • 2 large egg whites, reserved from the cake
  • 198g sugar
  • 1/4 teaspoon cream of tartar
  • 74g water
  • 1/8 teaspoon salt
  • 1/4 teaspoon coconut flavor or 1 teaspoon vanilla extract
  • 170g shredded or flaked coconut, sweetened or unsweetened

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
  2. Whisk together the dry ingredients.
  3. Add the eggs, yolks, oil, and vanilla, beating until smooth.
  4. Gradually add the water, beating until smooth. Scrape the bottom and sides of the bowl, and beat again till smooth.
  5. Combine the sauerkraut and chocolate chips in a food processor or blender, and process till the sauerkraut is no longer stringy. Stir the mixture into the batter.
  6. Bake the cake for 35 minutes, until it’s nicely domed, feels set in the middle, and a cake tester inserted into the center comes out clean.
  7. Remove it from the oven, and set it on a rack to cool. You can turn it out of the pan after about 10 minutes, if you like; but it’s much more easier to simply serve it right from the pan.
  8. When the cake is cool, make the frosting.
  9. Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer. Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.
  10. Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn’t dissolved, cook and stir a bit more, until it has.
  11. Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken.
  12. Once all the syrup is added, stir in the coconut flavor or vanilla, and continue to beat till the frosting is thick and will hold a peak.
  13. When the icing is very thick and spreadable, fold in the coconut.
  14. Spoon the hot icing atop the cooled cake, swirling it decoratively. Garnish with toasted coconut, if desired.
  15. Yield: one cake, about 18 servings.
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