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Chocolate Macaroon Bundt Cake Recipe

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Chocolate Macaroon Bundt Cake Tastes Better From Scratch
Chocolate Macaroon Bundt Cake Tastes Better From Scratch from tastesbetterfromscratch.com

Description

This Chocolate Macaroon Bundt Cake is an incredible combination of flavors that will leave your taste buds wanting more. The cake is made with a rich and moist chocolate cake, topped with a layer of chewy coconut macaroon, and finished with a smooth and creamy chocolate glaze. It's the perfect dessert for any occasion and is sure to be a hit with everyone.

The cake has a deep, rich chocolate flavor and a delicate sweetness that comes from the coconut macaroon. The chocolate glaze adds a beautiful finish to the cake and makes it look like a work of art. The texture of the cake is light and fluffy, and the flavor is simply divine. This cake is sure to be a crowd pleaser and will be the highlight of any event.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 cup buttermilk
  • 1/2 cup coconut flakes

For the glaze:

  • 1/4 cup cocoa powder
  • 1/4 cup butter, melted
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

Preheat oven to 350 degrees F. Grease and flour a 9-inch bundt pan and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add cocoa powder and mix until fully incorporated.

Alternate adding the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Mix until just combined. Fold in the coconut flakes.

Pour the batter into the prepared bundt pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a cooling rack and cool completely.

To make the glaze, whisk together cocoa powder, butter, powdered sugar, vanilla extract, and heavy cream until smooth. Drizzle over the cooled cake.

Notes

This cake can be stored at room temperature in an airtight container for up to 3 days.

You can substitute the buttermilk with 1/2 cup of regular milk.

Nutrition

Each serving of this cake contains approximately 315 calories, 16 grams of fat, 35 grams of carbohydrates, 3 grams of protein, and 2 grams of fiber.


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