Chocolate Meringue Cake
A layer of fudgy chocolate cake and one of crunchy, marshmallowy, chocolate swirled meringue - an impressive and delicious dessert.
Ingredients
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
Instructions
- 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.