Chocolate Macaroon Cake–Da Bomb!

Macaroons are typically made with shredded coconut and are known for their chewy texture and sweet flavor. This Chocolate Macaroon Cake combines the deliciousness of macaroons with the richness of chocolate cake, creating a truly indulgent dessert.

This is non vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Print Recipe

Medium

Chocolate Macaroon Cake–Da Bomb!

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert Recipe Keys: Non Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 60 min Total Time 1 hr 55 mins

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Dark chocolate
• 120 gram Unsalted butter
• 150 gram Granulated sugar
• 4 unit Eggs
• 60 gram All-purpose flour
• 30 gram Cocoa powder
• 150 gram Desiccated coconut
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 250 milliliter Whipping cream
• 30 gram Powdered sugar
• 100 gram Raspberries
• 10 gram Mint leaves

Instructions

1. Preheat the oven to 180°C (350°F). Grease and line a round cake pan with parchment paper.
2. Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water. Stir until smooth.
3. In a separate bowl, whisk together the granulated sugar and eggs until light and fluffy.
4. Add the melted chocolate mixture to the egg mixture and mix well.
5. Sift in the all-purpose flour, cocoa powder, baking powder, and salt. Fold gently until just combined.
6. Pour the batter into the prepared cake pan and smooth the top. Sprinkle the desiccated coconut evenly over the batter.
7. Bake for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
9. In a chilled bowl, whip the whipping cream and powdered sugar until stiff peaks form.
10. Once the cake has cooled, spread the whipped cream over the top.
11. Garnish with raspberries and mint leaves.
12. Chill in the refrigerator for at least 1 hour before serving.
13. Enjoy this decadent Chocolate Macaroon Cake!

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 28g44%

Total Carbohydrate 47g16%

Sugars 38g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.