When I was little, my grandma always made meringue cookies for my birthday – and they were delicious. Meringue is quite difficult to prepare, especially without an electric mixer. I’ll bet your hand would hurt for days after preparing it. This Chocolate Meringue Cake is the perfect dessert – it’s made of an incredibly fudgy, decadent and fluffy chocolate cake that feels like butter and a chewy, crispy and marshmallowy meringue that has beautiful streaks of melted chocolate. The meringue and chocolate cake combo definitely feels luxurious, yet simple.
Ingredients used in this decadent Chocolate Meringue Cake
All the ingredients used are for sure already in your pantry or refrigerator. In this recipe I used a total of 8 eggs – quite a lot, but definitely worth it. I’ll divide the ingredient list into 2 separate ones: one for the chocolate cake and one for the meringue so it’ll be easier to follow.
Chocolate cake ingredients
- Flour: This provides the structure of the cake and it makes it really fluffy.
- Cocoa Powder: I used natural cocoa powder – it has a more concentrated chocolate flavour, plus it is acidic, which means it will react with the baking soda and will make your cake rise. The Dutch-processed one is neutralised, so it doesn’t react with the baking soda.
- Baking Soda and Baking Powder: To help the cake rise.
- Salt: To enhance the chocolate flavour.
- Granulated Sugar: To sweeten the chocolate meringue cake and to help it in terms of texture.
- Eggs: They help with the stability of the cake and add moisture.
- Milk: Adds moisture.
- Vegetable Oil: It makes the cake tender and super moist.
- Vanilla Extract: Adds flavour.
- Boiling Water: It helps bloom the cocoa powder, creating a deeper and richer chocolate flavour. Be careful when you pour it!
You can also make half of this meringue recipe, but I think the chocolate cake and meringue layers are more balanced with the full amounts.
- Egg Whites: The main ingredient in the meringue.
- Granulated Sugar: You could also use superfine sugar.
- Salt: Adds flavour.
- Cream of Tartar or Lemon Juice: Helps to stabilise the meringue.
- Vanilla Extract: Flavour!
- Chocolate Chips: To make that big streaks of chocolate throughout the meringue.
How to prepare the best fudgy chocolate meringue cake
The cake batter comes together in 5 minutes or less, but the meringue needs a little bit more of your attention. It’s not hard to prepare, but you have to whip it until stiff peaks form. For clear understanding, I divided the instructions in 3 main steps:
- Chocolate Cake
- Chocolate Chip Meringue
- Assembly and Baking
1. Chocolate Cake
This is the easiest step – the cake batter comes together in less than 5 minutes. Before prepping everything, preheat your oven and grease a springform pan with butter, then line with parchment paper and grease it again.
- Mix the dry ingredients. In a large bowl sift the flour, cocoa powder, baking soda, baking powder and salt. Add granulated sugar and whisk until combined. Set aside.
- Mix the wet ingredients. In another large bowl whisk eggs, milk, vegetable oil and vanilla extract until combined.
- Gradually add the wet ingredients to the dry ones and mix until smooth and no lumps left.
- Carefully and gradually pour the boiling water and whisk until combined.
- Pour the batter into the prepared springform pan.
2. Chocolate Chip Meringue
For this recipe I used the Swiss method of making meringue – it’s more stable, silkier and smoother. I used the French method when I made this Mixed Berry Pavlova, but right now I think that using that technique you can mess up that meringue much more easily. It happened so many times to over whip the meringue or to have sugar left undissolved in the meringue. The end result will have a marshmallow, fluffy center, a soft and chewy in-between part and a crunchy, crispy outside.
- Melt the chocolate chips in a small microwave safe bowl. Heat it in 20 seconds increments, stirring after every increment until smooth and completely melted. Set aside.
- Add egg whites, sugar, salt and cream of tartar or lemon juice in a large mixing bowl. Place over a saucepan filled with 1 inch of simmering water – the bowl shouldn’t touch the water.
- Gently beat until slightly warm to the touch and all the sugar has dissolved.
- Whisk with an electric mixer at medium-high speed until tripled in volume and glossy, stiff peaks form.
- Mix in the vanilla extract.
- Pour the melted chocolate chips into one side of the meringue. Using a spatula, make 3-4 big folds to leave streaks of chocolate in the meringue.
3. Assembly and Baking
- Dollop the chocolate meringue all over the cake batter and gently spread it. Then, make large swoops into the batter to bring out small amounts of the batter to the surface of the meringue. This way your meringue will have beautiful chocolate peaks and valleys.
- Bake in the preheated oven for 50 minutes or until a cake tester inserted in the center comes out mostly clean. Check your meringue quite often – you may need to loosely cover it with aluminum foil if it burns too quickly.
- The meringue will come out fluffy, but it will deflate a little bit as it cools.
- Let it rest on a cooling rack for 20 minutes. Gently loosen the cake with a knife and unmold.
- Cool completely before serving.
This chocolate meringue cake is best served at room temperature in the same day it was prepared. The next day, the meringue will start to absorb moisture and become soggy. I usually keep it in the refrigerator, but the meringue loses most of its crunchy outsides, but it’s still delicious!
Chocolate Meringue Cake
For the Fudgy Chocolate Cake
- 1 ¾ cup flour all-purpose
- ½ cup cocoa powder
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ½ cup granulated sugar
- 2 eggs room temperature
- 1 cup milk
- ½ cup vegetable oil
- ½ tsp vanilla extract
- 1 cup water boiling
For the Chocolate Meringue
- 6 egg whites
- 1 ⅓ cup granulated sugar
- ½ tsp salt
- ½ tsp cream of tartar or lemon juice
- 2 tsp vanilla extract
- ⅓ cup chocolate chips
- Preheat oven to 350°F. Grease a 9 inch springform pan with butter, line with parchment paper, (both the bottom and the sides) and grease again.
Make the chocolate cake
- Sift the flour, cocoa, baking soda, baking powder and salt in a large bowl. Add granulated sugar and whisk until combined.
- In another large bowl whisk eggs, milk, vegetable oil and vanilla extract until combined.
- Gradually add the wet ingredients into the dry ingredients and mix until smooth and no pockets of flour left.
- Carefully and gradually add boiling water and stir until combined. Pour the batter in the prepared pan.
Make the meringue
- In a small microwave safe bowl add chocolate chips and heat in 20 seconds increments, stirring after every increment until melted and smooth. Set aside.
- Add egg whites, sugar, salt and cream of tartar or lemon juice in a heatproof large mixing bowl.
- Set bowl over a saucepan filled with 1 inch simmering water. The bowl shouldn't touch the water.
- Heat the egg whites stirring frequently until the sugar has dissolved and the mixture feels warm to the touch, about 3-4 minutes.
- Beat the egg whites with an electric mixer on medium-high speed until tripled in volume, stiff peaks form and you can turn the paddle upside down without the meringue falling.
- Add vanilla extract and whisk to combine.
- Pour the slightly cooled but still liquid melted chocolate into one side of the meringue and using a large spatula gently swirl it in 3-4 big folds to leave large streaks of chocolate.
- Gently drop dollops of meringue over the chocolate cake batter and spread it across the cake surface, making big swoops into the surface of the cake to bring small amounts of the batter to the top, beginning to marble the meringue. The meringue will have big swirled peaks.
Bake the chocolate meringue cake
- Place in the preheated oven and bake for 45-50 minutes or until a cake tester inserted in the center of the cake comes out mostly clean. Drape aluminum foil over the meringue in case it starts to burn.
- Let the cake cool on a wire rack in the springform pan for 20 minutes. Run a knife along the edges of the cake to loosen and then unmold. Peel the parchment paper. Let it cool completely and serve at room temperature.