Chocolate Meringue Cake

Chocolate Meringue Cake

  • Preparation 1 h 15 min
  • Cooking 2 h 50 min
  • Cooling 2 h
  • Servings 10
  • Makes 10 servings
  • Freezes Yes

With two layers of chocolate cake, crispy meringue on the inside and a softer, marshmallowy version as the icing, this double dose of meringue was a match made in heaven. Pro tip: The icing needs to be made at the very last minute, as it’s more malleable (read: easier to work with) when freshly whipped.

Featured in RICARDO Magazine FALL 2016 (p. 108)
  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Cake

    • 2 cups (300 g) unbleached all-purpose flour
    • 1 1/2 cups (360 g) lightly packed brown sugar
    • 1/2 cup (50 g) cocoa powder, sifted

    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/2 tsp salt

    • 2 oz (55 g) dark chocolate, melted

    • 1/2 cup (125 ml) vegetable oil
    • 2 eggs

    • 3/4 cup (180 ml) milk
    • 1 cup (250 ml) boiling water

  • Swiss Meringue

    • 1/2 cup (105 g) sugar
    • 2 egg whites
  • Italian Meringue

    • 5 egg whites
    • 1 1/2 cups (315 g) sugar
    • 1/2 cup (125 ml) water


    • 1/2 cup (125 ml) light corn syrup


Preparation

  • Cake

  • Swiss Meringue

  • Italian Meringue

  • Assembly

Note from Ricardo

The meringue discs and cake can be made a day in advance, wrapped and kept at room temperature. However, the Italian meringue must be made just before assembling; otherwise it will set and no longer be spreadable.

Personal Note