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Old-Fashioned Chocolate Macaroon Cake

  • Author: admin
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x
  • Diet: Flexible (Standard, Gluten-Free option available, Vegan adaptation possible)

Description

The Old-Fashioned Chocolate Macaroon Cake is a classic dessert blending moist, rich chocolate cake layers with a fluffy, chewy coconut macaroon topping. Perfect for nostalgic moments, it offers a delightful contrast of textures and flavors using simple pantry ingredients, ideal for family gatherings, celebrations, or cozy nights in.

Ingredients

Scale

Cake Ingredients

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Macaroon Topping Ingredients

  • 3 large egg whites
  • 3/4 cup granulated sugar
  • 2 cups sweetened shredded coconut

Instructions

  1. Prepare the Cake Batter: Sift together all-purpose flour, unsweetened cocoa powder, and baking powder to ensure an even texture. In a separate bowl, cream the softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Alternate adding the dry ingredients and milk until a smooth, rich batter forms.
  2. Bake the Chocolate Cake Layer: Pour the batter into a greased and floured round cake pan. Bake in a preheated oven at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before proceeding.
  3. Make the Macaroon Topping: Whip the egg whites until soft peaks form, then gently fold in the granulated sugar and sweetened shredded coconut until well combined and fluffy to create the macaroon topping.
  4. Add Macaroon Layer and Broil: Spread the macaroon mixture evenly over the cooled chocolate cake. Place the cake under the broiler for a few minutes to toast the coconut topping lightly until golden brown, watching closely to avoid burning.
  5. Cool and Serve: Allow the cake to cool fully so the flavors meld and the macaroon layer sets before slicing and serving.

Notes

  • Use fresh shredded coconut for better flavor and chew when possible.
  • Bring butter, eggs, and milk to room temperature for a smoother batter.
  • Do not overbeat egg whites; soft peaks provide the best macaroon topping texture.
  • Spread the macaroon mixture evenly with a spatula for the best toasted finish.
  • Monitor the cake closely during broiling to brown the topping without burning.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cake)
  • Calories: 320
  • Sugar: 28g
  • Sodium: 150mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 85mg

Keywords: chocolate cake, macaroon cake, coconut dessert, old-fashioned dessert, classic chocolate cake, homemade cake, nostalgic dessert

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Find it online: https://dishesbyme.com/old-fashioned-chocolate-macaroon-cake/