Dark Chocolate Macaron Coconut Cake
Discover the perfect winter treat with this Dark Chocolate Coconut Almond Cake, topped with silky ganache and raspberry jam
- 6 egg whites
- 200g caster sugar
- 70ml water
- 200g dark chocolate
- 120g coconut butter
- 150g almond flour
- 30g cocoa powder
- 60g desiccated coconut
- 200g butter
- 260g sweetened condensed milk
- 150-200g raspberry jam
- 100g dark chocolate
- 60g coconut milk
- Spring form
- Standing mixer
- Baking paper
This Dark Chocolate Coconut Almond Cake was born from a love of chocolate cakes and macarons. Perfect for those winter days when fresh fruit is scarce, this cake combines rich dark chocolate with creamy coconut butter, almond flour, and a touch of cocoa powder. Topped with a silky ganache and a heart of raspberry jam, this cake is sure to satisfy any sweet tooth.
With its light and fluffy texture, it is the perfect indulgent treat for any occasion. So, how to make a macaron cake? I will tell you in a bit. Therefore, preheat your oven, gather your ingredients, and get ready to enjoy a delicious slice of heaven!
- Preheat the oven to 160 degrees C.
- Using a standing mixer, whip the egg whites until stiff peaks form.
- In a saucepan, boil the caster sugar in the water until it reaches 118 degrees C.
- Slowly pour the sugar mixture into the whipped egg whites and continue to mix.
- In a separate pan, mix the dark chocolate and coconut butter and melt them carefully in the microwave or over a double boiler.
- In another bowl, mix the almond flour, cocoa powder, and desiccated coconut.
- Slowly add the chocolate mixture and the flour mixture to the egg-white mixture and stir until well combined.
- Line a 20 cm cake pan with baking paper and sprinkle cocoa powder on the bottom and sides of the pan.
- Pour the batter into the prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before removing it from the pan.
- While the macaron cake cools, prepare the cream by whipping the butter and sweetened condensed milk together until light and fluffy. Be careful! Both of these ingredients need to be at room temperature. If they are cold, the cream will separate.
- Once the cake is cooled, split it horizontally into two layers. This is the only tricky part of this recipe. At least for me. If you are not gentle, you will break the layers and you don't want that.
- On the bottom layer, spread a layer of raspberry jam, then top it with the prepared cream. Place the top layer of the cake back on.
- To make the ganache, melt the chocolate and coconut milk together, and pour the mixture over the cake.
- Decorate the cake as desired.
- Enjoy your delicious Dark Chocolate Coconut Almond Cake!
And before we say our goodbyes, here are a few interesting facts about the two key inspiration points I had for this chocolate macaron cake: macarons and dark chocolate.
Macarons, not to be confused with the American coconut-based macaroon, are small round French pastries made with ground almonds, sugar, and egg whites. They have been enjoyed in Europe since the 9th century and are now enjoyed worldwide.
On the other hand, dark chocolate contains a high percentage of cocoa solids and is known for its rich, intense flavor. It is also believed to have numerous health benefits, such as improving heart health, reducing inflammation, and boosting brain function. So, whether you're a fan of classic French pastries or a lover of rich, dark chocolate, this cake is sure to satisfy. Enjoy!
For more chocolate desserts, you can try our Chocolate Meringue Roulade with Pears, Homemade Chocolate Cupcakes With Banana And Pistachio, or our Chocolate Creme Caramel Cake. Oh, and don't forget to give us an Instagram tag when you do.
Nutrition Facts / Serving
- Calories 570
- Total Fat 41 g
- Cholesterol 37 mg
- Sodium 157 mg
- Potassium 258 mg
- Total Carbohydrate 43 g
- Sugars 31 g
- Protein 8 g