When you bake as much as I do, people sometimes say things like “I bet everything you make always turns out.” That makes me laugh, it’s so far from the truth.
It helps I spend lots of time in the kitchen (bake more often = more things turn out) and I’m a bit stubborn. If something doesn’t work, I try again. And again.
For example, this dang Chocolate Macaroon Bundt Cake. I originally followed a recipe in a magazine. It went totally wrong, half the cake stuck to the pan and it had the texture of a chocolate rock. I had to throw it out and start over. I have no idea what went wrong.
Because I was now a day behind (cake was for a dinner party), I went to my “go to,” cake problem solver. I keep emergency cake mix and small pudding boxes in my cupboard for this reason. Doctored cake mix is a shortcut, but it always turns out and tastes amazing. I duplicated the coconut filling from the original recipe and poured ganache on top. The cake turned out great!
Chocolate Macaroon Bundt Cake
- 2 C sweetened flaked coconut
- 2 T flour
- 2 egg whites
- 1/2 C powdered sugar
- 3/4 t coconut extract
- 1/4 t almond extract
- 1/2 t vanilla extract
Chocolate Bundt Cake
- 1 box dark chocolate cake mix
- 1 small box dark chocolate pudding
- 2 egg yolks
- 2 eggs
- 3/4 C whole milk
- 3/4 C vegetable oil
- 1 C miniature chocolate chips
- 8 oz semi sweet baking chocolate (2 bars)
- 1/2 C heavy cream
- 2 T light corn syrup
- Extra coconut for sprinkling
Heat oven to 350.
Carefully grease a 10 C capacity bundt pan. I grease with shortening by hand, bundt pans have lots little spaces the cake can stick to if you aren’t careful. Dust with flour and tap off extra. Set aside.
To make macaroon filling, mix coconut with flour and set aside. Use a hand mixer to beat egg whites on high-speed until soft and foamy. Add powdered sugar and coconut, almond and vanilla extracts. Continue to beat until soft peaks appear. Gently stir in coconut. Set filling aside.
Combine cake mix and pudding mix. Add in eggs, egg yolks, milk and vegetable oil. When evenly blended, add miniature chocolate chips.
Pour a third of the cake mix into the bundt pan. Scoop macaroon filling on top of chocolate cake mix, making sure it doesn’t touch the sides of the pan.
Carefully pour the rest of the cake mix into the pan, covering the macaroon filling. Tap the pan on the counter a few times to help the mixture settle.
Bake for 45-40 minutes. A cake tester will come out clean.
Set the cake to cool. After about 15 minutes, gently shake the pan up and down to see if the cake will loosen. If it doesn’t, wait 5 minutes and try again. If you greased and floured it well at the beginning, it will come out no problem.
Invert the cake on to cooling rack and cool completely.
To make ganache topping, add semi sweet baking chocolate, heavy cream and corn syrup to microwave safe bowl. Heat in 30 second increments until mixture is hot and bubbling, between 1 minutes and 1 minute and 30 seconds.
Stir until all ingredients combine into a smooth ganache topping.
Put a cookie sheet under the cooling rack. Transfer the ganache filling to a plastic bag and snip the corner. Drizzle ganache filling all over cake. Garnish with extra coconut. Refrigerate until serving.
Recipe modified from “Chocolate Macaroon Bundt Cake,” kingarthurflour.com