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Macaroon Cookie Cake

Ingredients 

FOR THE MACAROON TOPPING:

  • 2 cups sweetened shredded coconut
  • 2 tablespoons all purpose flour
  • ½ cup light corn syrup
  • 2 tablespoons heavy cream*
  • 1 teaspoon vanilla extract

FOR THE CAKE:

  • 3 ounces unsweetened baking chocolate 3 one ounce blocks
  • 1 ¼ cups granulated sugar
  • ½ cup vegetable shortening
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder aluminum free
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk

FOR THE FROSTING:

  • 1 cup butter softened
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 1/2 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 4 tablespoons heavy cream

Instructions 

MAKE THE MACAROON TOPPING:

  • In a small bowl, combine the ingredients for the macaroon topping. Mix well. Set aside.

MAKE THE CAKE:

  • Grease the bottom only of a 9×13 baking pan. You can use butter or shortening to grease the pan.
  • Preheat the oven to 350º Fahrenheit.
  • Place the chocolate in a microwave safe bowl. Melt in 30 second increments, stirring between each interval, until the chocolate is completely melted. Allow the chocolate to cool slightly while you mix the first ingredients together.
  • In a large mixing bowl (use either a stand mixer or a hand mixer), cream together the sugar and shortening until well mixed.
  • Add in the eggs and mix again, scraping the sides of the bowl as needed.
  • Add in the melted chocolate and vanilla. Mix again.
  • In a small bowl, whisk together the flour, baking powder, salt and baking soda. Whisk well.
  • Add the flour mixture to the sugar mixture alternately with the buttermilk, scraping the sides of the bowl as needed. Blend for about 2 minutes on low speed.
  • Pour the batter into the prepared pan.
  • Spoon teaspoon-fulls of macaroon filling over the cake batter.
  • Bake for 45-50 minutes or until the top of the cake springs back when you touch it.
  • Allow the cake to cool completely.

MAKE THE FROSTING:

  • While the cake is cooling, prepare the buttercream.
  • In a stand mixer with the beater blade, beat the butter for 1-2 minutes until it is smooth, creamy and nearly white in appearance.
  • Add in the salt and vanilla. Mix until incorporated.
  • With the mixer on low speed, slowly add in the powdered sugar and cocoa powder.
  • Add the heavy cream, a tablespoon at a time, mixing slowly until it is the consistency that you’d like.
  • Beat for 1 minute on medium speed until smooth and creamy.
  • When the cake has cooled, spread the frosting over the cake.

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