Thursday, January 15, 2015

Glazed Chocolate Macaroon Bundt Cake #BundtBakers


As if deep dark chocolate cake with coconut macaroon filling wasn’t rich enough, I poured on a dark chocolate ganache and topped it with more sweet coconut. 

Sometimes when I have a few minutes to spare, I troll the interwebs doing random searches. Once upon a time, a search on my surname led me to an old 1932 MG-D Tourer that was for sale, and according to the original sales receipt, it was a gift, brand new, from my husband’s grandmother to his grandfather! So, of course, we had to buy it. Another time I located the father of my long lost best friend in third grade (Campo Alegre – Caracas, Venezuela 1971-1972) on a genealogy site and wrote the webmaster to please pass on my desire to reconnect. He wrote Stella’s dad and the next thing I knew, we were chatting away a mile a minute on Skype and I was being introduced to her adorable girls. The internet is awesome in the truest sense of the word.

But I must admit that most of my web searches center around food or recipes or ingredients. While searching for information about National Bundt Day last fall, I came across the blog of a baker who for several years challenged herself to bake a Bundt a day for the month leading up to that great day.  Can you even imagine! Thirty Bundts in 30 days! And she, in turn, led me to other bloggers who love Bundts through her National Bundt Day round ups. Sadly, she doesn’t seem to be blogging anymore but I hope that somehow, somewhere, she’s still baking.

The cake I am sharing with you today was a link in one of those round ups and that blogger, Tracey by name, doesn’t seem to be active any more either. In fact, I’d love to find out what happened to her because her very last post (and tweet) more than a year ago is the announcement that she finally got a blog design revamp. And that’s it. No more posts. No tweets. Nothing. Nada. Zilch. Weird, right? This glazed chocolate macaroon Bundt cake, however, is great consolation and fits our Bundt Bakers coconut theme perfectly, with coconut on the inside and coconut on the outside, so I hope Tracey doesn’t mind my sharing. She says on her post that the recipe is slightly adapted from Vintage Cakes by Julie Richardson. I have no idea how slight is slightly because I don’t have the book and the only other post I could find with it didn’t give the amounts but just referred back to the book.

So here we go!

Ingredients
For the meringue filling and batter:
4 large eggs, at room temperature
1 teaspoon salt, divided
2 cups or 400g sugar, divided
1 tablespoon vanilla extract, divided
2 cups or 230g sweetened shredded coconut
2 cups or 250g plus 1 tablespoon all-purpose flour, divided
1/2 cup or 50g cocoa powder
3/4 cup or 180ml hot coffee
1/2 cup or 120ml sour cream
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup or 115g unsalted butter, at room temperature
2 tablespoons canola oil

For the ganache:
1/2 cup or 120ml whipping cream
3 1/2 oz or 100g dark chocolate, roughly chopped (I just bang the chocolate bar around on the cabinet before I open it.)

More flaked coconut, for garnish, if desired

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup Bundt pan by greasing and flouring it or spraying it liberally with nonstick cooking spray for baking that has the flour in it already.

Crack your eggs and separate them, putting the whites in the bowl of your mixer and the yellows into two small bowls of two yolks each. You’ll use them two at a time later and this helps you keep the amounts correct in case a yolk breaks.



Add 1/2 teaspoon of the salt to the egg whites and use the whisk attachment to start beating them slowly. Gradually increase the speed until the egg whites can form soft peaks.

Then, with the mixer still running, gradually stream in 3/4 cup or 150g of the sugar and continue beating until the mixture reaches stiff peaks. Congratulations, you have made meringue!



Transfer 1 1/2 cups or 75g of this meringue to another bowl and fold in 1 teaspoon of the vanilla, the coconut, and 1 tablespoon of the flour – this is the filling for the cake.

Transfer the remaining meringue into another bowl and wash out your mixing bowl.

Whisk the cocoa powder, hot coffee, and sour cream together until smooth and lump free.


In a medium bowl, combine the remaining 2 cups of the flour with the baking powder, baking soda and the remaining 1/2 teaspoon of salt.

In the bowl of a stand mixer, cream together the remaining 1 1/4 cups or 250g of sugar, the butter, the oil, and the remaining 2 teaspoons of vanilla. Scrape down the sides occasionally and beat until the mixture turns pale yellow and is light and fluffy.

Add 2 of the egg yolks and beat until incorporated, then add the remaining 2 yolks, again beating until combined.

Second two, going in!


With the mixer on low, alternately add the dry ingredients in three additions and the coffee/cocoa mixture in three additions, beginning and ending with the dry ingredients and mixing just until combined.



Finally, fold in the extra meringue – not the filling! – until just combined.



Pour just slightly less than half of the batter to the prepared pan and spread in an even layer.

Use a spoon or scoop to transfer the coconut macaroon filling to the Bundt pan, making sure to keep it in the middle of the batter, never touching the sides of the pan.



Pour or scoop the rest of the batter on top of the coconut macaroon filling, making sure it’s completely covered.



Bake in your preheated oven for 45-50 minutes. Tracey says the toothpick should come out with just a few moist crumbs but I found that hard to check because of the filling.

When it’s done, take it out of the oven and put the pan on a wire rack to cool for about 15 minutes.



Gently turn the Bundt out onto the wire rack and allow it to cool completely before adding any ganache.



To make the ganache:
Warm your cream to just before boiling, either in a small pot or a microwavable bowl. Add in the dark chocolate and let it sit for a few minutes to allow the chocolate to melt.

Stir until the chocolate and cream are smooth and shiny and completely combined.

Allow to cool until your ganache is at your perfect pouring or drizzling consistency. It gets thicker and thicker as it cools. If it thickens too much, a quick zap in the microwave will loosen it back up.

Pour or drizzle over the cooled Bundt.



Sprinkle on more coconut to decorate, if desired.

Enjoy!


Many thanks to our host for this coconut Bundt Bakers challenge, Terri from Love and Confections! Check out the lovely long list of coconutty Bundts we have for you this month!






BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com.




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