BA's best chocolate macaroon cake recipe for indulgent delight

Ingredients for BA's best chocolate macaroon cake

• 225 g virgin coconut oil, melted, cooled, plus more for the pan

• 30 g unsweetened cocoa powder, plus more for the pan

• 150 g skin-on almonds

• 225 g semisweet or bittersweet chocolate, chopped

• 5 ml kosher salt

• 120 g unsweetened shredded coconut

• 6 large eggs, room temperature

• 100 g caster sugar

• 100 g light brown sugar, packed

• 10 ml vanilla extract

• 115 g semisweet chocolate, chopped

• 20 ml light agave nectar or pure maple syrup

• Pinch of kosher salt

• 120 ml unsweetened coconut milk (from a very well shaken 400 ml can)

• 30 g unsweetened coconut flakes

• 15 g sliced almonds

• 5 ml caster sugar

How to make BA's best chocolate macaroon cake

1. Place a rack in the middle of the oven and preheat to 180°C (conventional) or 160°C (fan). Lightly brush a 25 cm (10-inch) diameter cake pan with oil. Line the bottom with a round of baking parchment and brush the parchment with oil. Dust the sides of the pan with cocoa powder, tapping out any excess.

2. Toast the almonds on a rimmed baking tray until fragrant and slightly darkened, about 8–10 minutes. Let them cool. Reduce the oven temperature to 160°C (conventional) or 140°C (fan).

3. Meanwhile, heat the chocolate and 240 ml of oil in a medium heatproof bowl set over a saucepan of barely simmering water (ensure the bowl does not touch the water), stirring often until the mixture is smooth. Remove from heat.

4. Pulse the almonds, salt, and 30 g of cocoa powder in a food processor until the nuts are finely ground. Add the shredded coconut and pulse a couple of times to combine.

5. In a stand mixer fitted with the whisk attachment, beat the eggs on medium speed until no longer streaky, about 20 seconds. Add both sugars and vanilla, then increase the speed to high and beat until the mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself).

6. Switch to the paddle attachment and, with the mixer on low speed, gradually add the chocolate mixture. Beat to incorporate, then mix in the almond mixture. Fold the batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape the batter into the prepared pan and smooth the top.

7. Bake the cake until firm to the touch and a tester inserted into the centre comes out clean but greasy, about 35–45 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15–20 minutes (the cake may slightly fall in the centre; this is normal). Run a paring knife or small offset spatula around the edges of the cake and invert it onto the rack. Carefully peel away the parchment and let it cool completely.

8. Preheat the oven to 180°C (conventional) or 160°C (fan). Combine the chocolate, 15 ml of agave nectar, and salt in a medium bowl. Bring the coconut milk to a simmer in a small saucepan over low heat, then pour it over the chocolate mixture. Let it sit until the chocolate is melted, about 5 minutes.

9. Meanwhile, toss the coconut flakes, almonds, sugar, and the remaining 5 ml of agave nectar on a parchment-lined rimmed baking tray and toast until golden, about 4 minutes. Let the almond-coconut mixture cool, then break it into smaller clusters.

10. Using an electric mixer on medium speed, beat the chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, about 6–8 minutes (the ganache will not be quite as thick as frosting but close).

11. Working quickly before the ganache starts to set, scrape it on top of the cake and spread it to the edges with a small offset spatula or knife. Top with the almond-coconut clusters.

12. The cake can be baked and cooled a day in advance. Store it tightly covered at room temperature until ready to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.