Best 3 Chocolate Macaroon Tunnel Cake Recipes
Indulge in a delightful culinary journey with the Chocolate Macaroon Tunnel Cake, a masterpiece that combines the richness of chocolate, the delicate sweetness of macaroons, and the intriguing surprise of a hidden tunnel filled with luscious ganache. This extraordinary dessert is perfect for special occasions, bringing joy and wonder to your table.
In this comprehensive guide, we present you with a collection of recipes that will lead you through the process of creating this magnificent cake. From the moist and fluffy chocolate cake base to the airy and flavorful macaroons, and the velvety smooth ganache filling, each element is carefully crafted to harmonize perfectly.
We'll start with the chocolate cake batter, a symphony of cocoa powder, sugar, flour, and eggs, blended together until smooth. Once baked, this cake forms the sturdy foundation of our culinary masterpiece.
Next, we embark on the delightful task of making the macaroons, those ethereal almond meringue cookies that add a touch of elegance to our cake. We'll whip egg whites and sugar to stiff peaks, then gently fold in ground almonds and powdered sugar, creating a delicate batter that will transform into crisp and chewy macaroons upon baking.
Finally, we come to the ganache, a luscious mixture of chocolate and cream, which will fill the hidden tunnel in our cake. We'll melt chocolate and cream together, stirring until smooth and glossy, creating a rich and decadent filling that will tantalize your taste buds.
With all the components prepared, we'll assemble our Chocolate Macaroon Tunnel Cake. Layers of chocolate cake and macaroons are stacked together, creating a visually stunning tower. Then, using a corer, we'll create a tunnel in the center of the cake, filling it with the luscious ganache. As you slice into the cake, the ganache will ooze out, creating a delightful surprise that will leave your guests in awe.
Prepare to embark on a culinary adventure as you follow our step-by-step instructions, detailed tips, and helpful photos. The Chocolate Macaroon Tunnel Cake awaits your creation, promising an unforgettable dessert experience that will leave a lasting impression on your taste buds and memories.
CHOCOLATE MACAROON TUNNEL CAKE
This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center. Yummy! The vanilla glaze can easily be made into chocolate by adding 2 tablespoons of cocoa powder.
Provided by Juanita
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
- In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
- Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
- To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 56.8 g, Cholesterol 64.5 mg, Fat 12 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 41.8 g
LANNETTE'S CHOCOLATE MACAROON TUNNEL CAKE
This cake is like the discontinued Pillsbury Chocolate Macaroon Tunnel Cake mix, only I think this is an improvement on that cake! The rich chocolate cake and the homemade macaroon filling made the difference!
Provided by Grannie B
Categories Dessert
Time 1h20m
Yield 1 cake, 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Grease a bundt pan.
- Mix together the oil, water, 4 eggs, and the sour cream till blended.
- Mix in the cake mix and the pudding mix.
- Pour 2/3 of the batter into the bundt pan.
- Put the macaroon filling on top of batter forming a ring only in the center of the layer.
- Top with remaining cake batter.
- Bake at 350 for approximately 1 hour.
- Cool cake in pan for about 10 minutes. Remove from pan to cool completely.
- Spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
- Filling:.
- Whip egg whites till stiff.
- Gradually add the sugar while continuing to whip.
- Stir in the vanilla and coconut extracts.
- Mix the flour with the finely chopped coconut, and fold into the egg white mixture.
- Glaze:.
- Beat all ingredients with electric mixer till smooth. If necessary, add more milk to make the glaze a slightly "runny" consistency.
Nutrition Facts : Calories 542.5, Fat 27.2, SaturatedFat 10.4, Cholesterol 77.4, Sodium 577.1, Carbohydrate 71.9, Fiber 2.8, Sugar 51, Protein 6.6
CHOCOLATE MACAROON TUNNEL CAKE (BY: JUANITA)
This is NOT my recipe..I found it on the internet for an answer to a question in 'groups' and was asked to post it here... It's a great cake even if it isn't mine..=;D HERE'S A NOTE FROM JUANITA: "This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful...
Provided by Straws Kitchen(*o *)
Categories Chocolate
Time 1h25m
Number Of Ingredients 24
Steps:
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- 2. In a large bowl, blend together the shortening, 1 3/4 cups white sugar, egg yolk and vanilla until smooth. Beat in eggs one at a time using an electric mixer. Combine 2 cups flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water. Pour batter into the prepared Bundt pan.
- 3. In a separate bowl with clean beaters, whip the egg white until soft peaks form. Gradually sprinkle in 1/4 cup white sugar while continuing to whip to firm peaks. Fold in the coconut, 1 tablespoon of flour and 1 teaspoon of vanilla by hand using a spatula or wooden spoon. Drop this mixture by teaspoonfuls over the chocolate batter in the pan. Be careful not to let the filling touch the sides of the pan.
- 4. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely. Remove cake from pan, and drizzle with vanilla glaze.
- 5. To make vanilla glaze, mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable. Drizzle over cooled cake (don't forget to add 2 tablespoons of coco powder if you want to make it chocolate).
- 6. NOTE: Now you know I change her recipe up a bit...I use Splenda and my homemade Splenda Powdered sugar. I also use my homemade pure Vanilla. Enjoy!!!
Tips:
- Macaron Shells:
- Use a kitchen scale to measure ingredients accurately.
- Macaronage (mixing the dry and wet ingredients) should be done until the mixture falls like lava from a spoon, creating a ribbon or figure-8.
- Rest the macaron shells for at least 30 minutes before baking to develop skin, preventing cracks and helping them rise evenly.
- Bake the macaron shells at a low temperature (around 300°F) for a longer duration to ensure they dry out and develop feet.
- Chocolate Ganache:
- Use high-quality chocolate for a rich and flavorful ganache.
- Bring the cream to a simmer, but do not boil it, as this can cause the chocolate to seize.
- Pour the hot cream over the chocolate and let it sit for a minute before stirring to create a smooth and glossy ganache.
- Chill the ganache until it is firm enough to spread or pipe, but not too hard.
- Assembly:
- Use a sharp knife or serrated bread knife to cut the macaron shells in half.
- Spread a thin layer of chocolate ganache on one half of the macaron shells and top with the other half.
- Repeat the process until all the macaron shells are used up.
- Chill the cake for at least 30 minutes before serving to allow the flavors to meld.
Conclusion:
The Chocolate Macaron Tunnel Cake is a delicious and impressive dessert that is perfect for any special occasion. With a combination of delicate macaron shells, rich chocolate ganache, and a fluffy chocolate mousse filling, this cake is sure to be a hit with everyone. Follow the tips and instructions carefully to create a stunning and flavorful dessert that will wow your guests. Decorate the cake with additional chocolate shavings, macaron crumbs, or fresh berries for an extra touch of elegance.
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