Macaroon surprise chocolate cake

    Macaroon surprise chocolate cake


    39 people made this

    About this recipe: This is a chocolate cake that boasts a delicious macaroon centre, which is only revealed once you slice it. Delicious and impressive! The vanilla icing can easily be made into chocolate by adding 2 tablespoons of cocoa.

    Makes: 16 

    • 110g margarine or butter
    • 350g caster sugar
    • 1 egg yolk
    • 2 teaspoons vanilla extract
    • 4 eggs
    • 250g sifted plain flour
    • 45g unsweetened cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 180ml cold water
    • 120ml soured cream
    • Macaroon filling
    • 1 egg white
    • 4 tablespoons caster sugar
    • 75g desiccated coconut
    • 1 tablespoon plain flour
    • 1 teaspoon vanilla extract
    • Icing
    • 250g sifted icing sugar
    • 1 tablespoon butter, softened
    • 1 teaspoon vanilla extract
    • 2 tablespoons milk, or as needed

    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Preheat the oven to 180 C / Gas 4. Grease and flour a 25cm Bundt cake tin or tube cake tin.
    2. In a large bowl, blend together the margarine, 350g caster sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 250g flour, cocoa, bicarbonate of soda and salt; stir into the egg mixture alternately with the soured cream and water. Pour cake mixture into the prepared tin.
    3. For the macaroon filling: In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 4 tablespoons caster sugar whilst 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 cake mixture in the tin. Be careful not to let the filling touch the sides of the tin.
    4. 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 tin, then invert onto a wire rack to allow the cake to cool completely. Remove cake from ptin, and drizzle with icing.
    5. To make icing, mix together the icing sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.

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