Grape Macarons Cake
I had my Birthday Monday this week and even though we are new to Nebraska, I already met many great people here and decided that I am going to share my birthday and my Birthday cake with them. For this day I made my favorite chocolate cake and after I’ve got into the success of making Macarons, I decided to decorate my cake with the grape Macarons. It turned out to be very nice and very delicious. I had a great birthday celebration and everybody was complementing how nice my cake looked and tasted.
For 6″ inch 3 layers round cake or 8″ two layers round cake you will need:
• 2 large eggs
• 1 stick unsalted butter at room temperature
• 1 1/2 cup cake flour
• 1 1/3 cup of fine sugar
• 8 tablespoons cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• pinch of salt
• 1/2 cup milk
• 1/2 cup water
• 1 package of grape Jell-O mix
• 2/3 cup of fine sugar
• 1 egg white
• 1/2 cup boiling water
• 400 grams of good quality dark chocolate, I used semisweet dark chocolate
• 300 ml heavy cream
• 1 table spoon Kahlua liquor (optional)
To make Macarons follow the direction from the Easter Lemon Macarons recipe. Instead of the yellow food color use purple color and fill macarons with chocolate ganache.
Preheat oven to 350F. In mixing bowl sift together flour, baking soda, baking powder, cocoa powder and salt set it aside. In the standing mixer beat butter until fluffy and then gradually add sugar and continue to beat until it smooth. Start adding eggs one at a time and continue to beat it on medium speed. Then reduce the speed and add halve of the flour and cocoa mixture, mix it until combined. Mix water with milk and pour it into the batter continue mixing and then add rest of the flour and cocoa. Beat until it is mixed well.
Pour this batter into three greased and lined with parchment paper tins and bake for 25-30 minute. Remove them from oven and let them cool for 10 minutes and then place them on baking rack to cool down completely.
Tip: In order for your biscuits to bake evenly place tins filled with batter into the baking sheet and pour the water into it about halve way. It might take a little longer for the biscuits to bake. Just check if biscuits are ready by sticking wooden stick into them.
Now prepare the icing. For this icing you need to use the mixer with stainless steel bowl. Mix egg white, sugar and Jell-O mix in the mixer bowl on medium speed then slow add boiling hot water, increase the speed to high and beat it until it will ticking up, about 5-7 minutes.
Apply icing between layers of the cake and set aside.
Now make a chocolate ganache. Bring heavy cream and Kahlua liquor to boil and take it off the heat. Immediately pour the cream over the chocolate chips and let it sit for 5 minutes. Then with whisk stir it together until it will became nice and glossy and all chocolate chips will be melted completely. Sit it aside at room temperature until ganache will turn into icing consistency and not be runny anymore.
Apply ganache on the top and the sides of the cake and decorate it with Macarons. Chill your cake for at least 2 hours before serving. Enjoy!