Chocolate Bundt Cake with Macaroon Filling

February 13, 2018
Dessert, Comfort Food, B-Team Recipes

Based on a beloved boxed cake mix from the 1970's our version is completely from scratch and utterly delicious.

Chocolate Bundt Cake with Macaroon Filling
Serves: 8 to 10

Coconut Filling
2 large egg whites
Pinch of fine sea salt
1 teaspoon dark rum (optional)
1 teaspoon pure vanilla extract (or 2 teaspoons vanilla if not using rum)
½ cup (coconut cream) such as Cocoa Lopez (not unsweetened coconut milk)
2 cups unsweetened coconut
1 heaping tablespoon AP flour

Combine the egg whites and salt in a medium bowl and whisk until light and fluffy. Add the coconut cream, rum and vanilla and whisk until smooth. Fold in the coconut and flour and mix until combined. Let sit while you prepare the cake batter.

4 ounces heavy cream
4 ounces semisweet chocolate chips or block chocolate, coarsely chopped
¼ teaspoon pure vanilla extract

½ cup confectioners’ sugar
3 to 4 tablespoons milk
¼ teaspoon pure vanilla extract

1. Put cream in small saucepan and bring to a simmer over low heat. Add the chocolate and whisk until smooth. Let cool for 10 minutes then spoon over the cooled cake.
2. Whisk together the sugar, 2 tablespoons of the milk and the vanilla and mix until smooth. Add more milk to make thin enough glaze to drizzle.

Chocolate Cake
3 tablespoons unsalted softened butter
3 tablespoons cocoa powder
1 ¾ cups AP flour
1 ¾ cups granulated sugar
¼ cup light brown sugar
¾ cup Dutch processed cocoa powder (good quality such as Vahlrona or Ghiardelli)
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon fine sea salt
2 large eggs
1 cup strongly brewed coffee (do not use espresso, it gives the cake a bitter flavor)
1 cup shaken buttermilk
¼ cup canola or vegetable oil
¼ cup unsalted butter, melted
1 teaspoon pure vanilla extract

1. Preheat the oven to 350 degrees F. Using a pastry brush or a piece of wax paper, grease the 10 cup Bundt pan liberally, making sure to get into the detail of the pan. Add the cocoa powder to evenly coat the bottom of the pan and then shake it around the pan to evenly coat over the butter. Tap out any excess.
2. Combine the flour, sugars, cocoa powder, baking soda, baking powder and salt in the bowl of an electric stand mixer with the paddle attachment and mix on low speed until just combined, about 10 seconds.
3. Add the eggs, coffee, oil, butter and vanilla and on low speed, mix until the batter is just combined. The batter is not a super thick batter. Fill the Bundt pan 1/3 of the way with the batter. Evenly distribute the coconut mixture on top of the batter and top with the remaining batter. Bake in the oven until a toothpick inserted comes out clean, about 60 minutes.
4. Remove the pan to a cooling rack and let cool completely before removing from the pan, about 40 minutes. Glaze the top with the chocolate ganache and then drizzle over the vanilla glaze.