Sunday, March 27, 2011

Chocolate cake with Macaroon filling

I made this cake for my cousin who was paying us a sudden visit. This cake has a tunnel of coconut macaroon filling. Bengalis will associate well with this filling -narkeler nadu (coconut ladoo). I had seen this cake at my office once and had this combination in mind to remake it. I have of course tampered with the original macaroon filling recipe and made the filling my way which gave it the more gooey consistency. It came out pretty well; just my cake became a little dry as I used a packet of pre-mixed cake batter instead of making it from scratch. Blame it on my laziness for which I of course felt quite bad later on. The picture did not come out too well with our cell phone camera but yet sharing it.

  • 1/4 cup shortening
  • 3/4 cup and 2 tablespoons white sugar
  • 1/2 egg yolk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup sifted all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup and 2 tablespoons cold water
  • 1/4 cup sour cream
 Coconut Macaroon Filling:
  • 1 can condensed milk
  • 1/2 cup flaked coconut / grated coconut
 Vanilla Glaze:
  • 1 cup sifted confectioners' sugar
  • 1-1/2 teaspoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk, or as needed
OR Chocolate Ganache Glaze

  • 2 OR 4 OZ dark chocolate bites
  • 2 tablespoon heavy cream / half and half


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, blend together the shortening, white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 1 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour half batter into the prepared Bundt pan.
  3. In a separate bowl mix in coconut and condensed mil. Mix well and then microwave for 5 minutes stopping and mixing in between. 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. 
  4. Pour in rest of the cake batter.
  5. 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.
  6. 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. 
  7. To make the chocolate ganache glaze pour the chocolate bits in a sauce pan with 2 table spoons of cream / half and half and then melt by placing the pan on broiler with boiling water. Drizzle of cooled cake.