Saturday, May 1, 2010

Chocolate Macaroon Cake

From Lion House Desserts.  It will bring a tear to your eye.  The frosting is pretty much fudge.

Coconut Mixture:
1 egg white (reserve yolk for frosting)
1/2 c. sugar
1 tsp. vanilla
1 Tb. flour
2 c. grated  coconut

Beat egg white until soft mounds form.  Add sugar and vanilla, gradually beating until stiff peaks form.  In a separate bowl, mix flour with coconut, then stir slowly into egg white mixture.  Set mixture aside.

3/4 c. hot water
1/2 c. cocoa
3 egg whites (save yolks)
1/2 c. sugar
1/2 c. sour cream
1 tsp baking soda
1 1/2 c. sugar
1/2 c. shortening
3 egg yolks
1 tsp vanilla
1 tsp salt
2 c. flour

Preheat oven to 350.  Grease and flour an angel food cake pan.  Set aside.  In a small bowl, measure hot water and add cocoa.  Stir to dissolve; set aside.  In a large mixing bowl, beat egg whites until soft mounds form; gradually add sugar, beating until meringue stands in stiff peaks.  Set aside.  Place sour cream in a medium bowl and fold the soda into it.  The mixture will grow as you stir it.  Set aside.  In another bowl, beat sugar, shortening, egg yolks, salt, and  vanilla until creamy.  Add half of the cocoa mixture and beat until creamy (about 4 minutes).  Add the flour, sour cream mixture, and remaining cocoa mixture; blend well.  Fold in egg white mixture.

Place one-third of the cake batter in bottom of prepared pan, then crumble half of the coconut mixture on top of batter.  Spread half of the remaining cake batter on top of the coconut mixture.  Crumble the rest of the coconut mixture on top of the second layer of cake batter, then spread the remaining cake batter on top of the coconut mixture for a total of 5 layers.  Bake for 55 to 65 minutes or until cake tests done.  Remove from oven and allow to cool until bottom of pan feels slightly warm.  To loosen the sides and center, slide a thin knife along the edges and carefully turn upside down.  Allow to cool completely; frost with Frosting.

1 c. chocolate chips
2 Tb. butter
1 egg yolk (reserved from coconut mixture)
1/4 c half-and-half cream
1 3/4 c. powdered sugar

Melt chocolate chips and butter together in a small saucepan.  mix together with egg yolk, half-and-half, and powdered sugar.  Beat until mixture reaches desired spreading consistency.  you may need to add a little more half-and-half to reach proper consistency.


Katy said...

I'm in tears just knowing this cake exists! Thank you!

melissa said...

I made this for myself for Mother's Day. I don't think I've ever made such a mess in my kitchen. ("Beat this together in a bowl and set it aside . . . AGAIN?!") Good thing I wasn't doing the dishes. It is so divine! Next time I'm definitely tricking someone else into making it.