SHF23: “The Surprise Inside”

September 21, 2006

Print Friendly

Oh my gosh! My first time participating in Sugar High Friday! Woo-hoo! Having read dozens of other food blogger’s posts about their participation in this way-fun event, as a new food blogger, I couldn’t wait to be involved myself. And how fabulous is the theme that A Veggie Venture came up with for this go-round?!

“Surprise Inside” !!!!! So cool, right?! I love it!

As soon as I read that, I knew exactly what I was going to make:

Chocolate Macaroon Bundt Cake


Not the most original or unusual entry, I’m sure—but for me, it is the first memory I have of being “surprised” by food.

Recipes for this have been floating around in community cookbooks for years, and this is something my Mama would make from time to time. My first memory of having her Chocolate-Macaroon Cake–I must’ve been about 5 or 6 and in school (which is why I didn’t help her to make it). After dinner out comes this wonderfully dark chocolate cake, with just a drizzle of icing. I thought “Ahh! Mama’s chocolate cake! Yum!” But when it was sliced and served and the plate was set in front of me—and being the youngest (at that time, anyway!) I got the first piece— and there (!)…suspended in the middle… was a tunnel of *coconut* (!)….snowy white in the midst of all that deep chocolate. Wow! I couldn’t believe it—how could she hide that in there? And so perfectly in the middle? Well, it was my Mama, so *MAGIC*, of course!

As you can see from the above picture, I didn’t quite get my tunnel to the middle…..that happens only about 50% of the time, truth be told…..but the yummy taste is there. And if I drop the “Macaroon” from the title when serving my guests, I can still manage to get a surprised look or two around the table. And somehow, people who are happy and smiling when simply served a piece of chocolate cake—break into a full-on grin when they find there’s chocolate *and* coconut soon to be in their mouths!

Chocolate Macaroon Bundt Cake

For the Macaroon Filling:

2 egg whites, reserving yolks
1/2 cup sugar
2 Tbsp. flour
2tsp. vanilla
2 cups coconut

For the Chocolate Cake:

2 cups flour
1/2 cup cocoa powder
1 tsp. salt
1 tsp. baking soda

1/2 cup strong coffee, cooled*
1/4 cup milk*
* (option: you can use 3/4 cup milk and 1 teaspoon espresso powder)

1/2 cup butter, softened
1-3/4 cups sugar
3 eggs
2 reserved egg yolks
2 tsp. vanilla
1/2 cup sour cream

Preparation:

Preheat oven to 350 degrees F.

Grease and flour a 10″ bundt pan (nonstick too) and set aside.

For the Macaroon Filling:

In small bowl, beat egg whites until soft peaks form. Gradually beat in 1/2 cup sugar until stiff peaks form. Fold in the flour, vanilla and coconut. Set aside.

For the Chocolate Cake:

Sift together the flour, cocoa, salt, baking soda and set aside.

Stir together the coffee and the milk. Set aside.

Cream the butter and sugar. Add the eggs and egg yolks, one at a time, beating well after each addition. Add the vanilla and sour cream and mix well.

With the beaters on low, add the dry ingredients and the coffee-milk mixture alternately, beginning and ending with the dry ingredients. Once incorporated, beat on medium high for 3 minutes. (This helps the cake batter build up the strength to suspend the coconut mixture. It is usually when I skimp on the beating that my macaroon sinks.)

Pour half of cake batter into prepared pan. Drop coconut filling by teaspoons in the center of the batter, keeping the filling away from the edges of the pan. Cover filling with remaining cake batter.

Bake at 350 degrees F for 50-60 minutes until cake is set, edges start pulling away from pan, and a toothpick inserted in the center of the cake comes out clean.

Cool in pan for 10 minutes, then loosen edges and invert cake onto serving plate. Cool completely.

Store covered at room temperature. 12 servings

Serve simply as is, or drizzle with your favorite glaze. I especially like a coconut cream cheese frosting–made thin and runny, to be drizzled over the slices when serving.

[Hmp! Blogger won’t let me upload another photo, but hopefully I’ll be able to add it soon!]

So there it is, my “Surprise Inside”! Now be sure to check out the round-up, and see what other surprises Sugar High Friday 23 has uncovered!

Share
Filed Under: Dessert, Recipe, Sweet

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: