Instructions

Macaroon Filling

1. Beat egg whites until frothy. Add pinch of cream of tartar and beat until soft peaks form.
2. Add salt and vanilla and sift in powdered sugar. Beat until stiff but not dry peaks form.
3. Fold in coconut and flour until mixed.

Cake

1. Generously butter and flour a 10 cup bundt pan. I mixed 1 tablespoon flour into 3-4 tablespoons butter and spread that in the pan. Preheat the oven to 350°F.
2. Melt butter in coffee. Add cocoa powder and mix well. Let cool until lukewarm.
3. Combine sugar, baking powder, baking soda, salt and flour in a large bowl. Make a well in the center.
4. Whisk eggs, chocolate extract and yogurt into the chocolate mixture - blend until smooth.
5. Pour the chocolate mixture into the dry ingredients. Use a spoon or spatula to combine and don't over mix.
6. Pour about 1/3 of the batter into the prepared bundt pan. Spoon macaroon mixture on top making sure the filling doesn't touch the sides of the pan. Pour the remaining batter over the macaroon mixture.
7. Bake for 50-55 minutes. Check your cake at 40 minutes just in case your oven or pan are faster. A cake tester should come out clean.
8. Let cool at least 10 minutes before removing from the pan.

Chocolate ganache

1. Break chocolate bars into small pieces. Heat cream until steaming. Add chocolate pieces and let sit for 5 minutes. Stir until smooth. Drizzle warm ganache on the cake.