Chocolate Meringue Cake – Layers of deliciously soft chocolate sponge and crisp vanilla meringue all sandwiched together with chocolate ganache, vanilla cream and strawberries ❤
Unless you’ve been living on a desert island recently you’ll know that the Great British Bake Off has made its’ glorious return to our TV screens here in the UK. One of their more recent challenges involved a whole lot of meringue and didn’t they do a good job?! Coupled with my recent trip to Cadbury World (SO much chocolate!!) I was inspired and this scrummy Chocolate Meringue Cake was born!
I made the chocolate cake using my ‘go to’ sponge cake recipe and re-made the delicious milk chocolate ganache from my earlier Hot Chocolate Cake Bars – FINALLY! I loved that ganache so much, although as I was serving the cake for my family (and my dear nanna!) I opted to not add the whiskey this time, I’ll save the JD for another bake 😉 I really liked the contrast in textures and flavours in this bake, it makes for an extra special celebration cake for all occasions … or for after a Sunday Dinner like me 🙂
The soft and fluffy chocolate sponge coupled with a crisp yet chewy centred meringue is just so so tasty, the addition of cream, ganache and fresh strawberries is enough to help you float off into cake heaven at least until your next slice!! The process of making the showstopper cake is quicker than you’d think as well as you bake the cake and meringue together, less assembly and less time before you can cut yourself and your family and friends a slice ❤
I hope you give this recipe a go – it’s one of my fave cake recipes so far and it will definitely make your loyal taste testers ‘ooo and arrrrr’ haha 🙂
For the cake layers –
125g unsalted butter
125g caster sugar
100g self raising flour
25g cocoa powder
2 large eggs
2 tbsp milk
1tsp baking powder
1tsp vanilla extract
For the meringue layers –
3 egg whites (I used large eggs again)
175g caster sugar
1tsp vanilla extract
Chocolate Ganache –
100g milk chocolate, chopped finely
125ml double cream
284ml double cream
1tsp vanilla extract
1 large handful of flaked almonds
1 – First off we’re going to make the ganache so it has time to cool! Heat the cream gently in a saucepan until it just comes to the boil. Pour the cream over the finely chopped chocolate and stir until the chocolate has melted and you have a smooth chocolate mix. Leave to chill in the fridge until assembly.
2 – Grease and line two 8 inch sandwich tins – if you have loose bottomed tins they work great, if not make the paper lining quite tall so you can use it to pull the cake out. Preheat the oven to 180C as well.
3 – To make the cake – cream the butter and sugar together until fluffy, add in the eggs, vanilla extract, cocoa powder, baking powder and milk, mix until combined. Fold in the flour and stir until just combined. Split the mix between the two cake tins and smooth out to the edges and ensure its level by tapping on a hard surface. Set aside.
4 – To make the meringue – whisk the eggs white until they form stiff peaks – you should be able to do the ‘lift it above your head test!’ Add in the vanilla extract and quickly whisk again. I used a KitchenAid for this process but a hand whisk works just as well but I definitely wouldn’t recommend whisking by hand! Whilst continuously whisking slowly add in the sugar one tablespoon at a time – whisk for a minute or so in between each addition to make sure that the sugar crystals have dissolved fully in the meringue. Keep doing this until all the sugar has been added – you should have a thick and shiny meringue mix now!
5 – Split the meringue mix between the cake tins – so you’re layering the meringue on top of the cake mixture – level off to ensure you have a level base to build your cake masterpiece on! Bake for 20 – 30 minutes or until the meringue is crisp on top and is just beginning to colour, insert a skewed all the way down into the cake to check this as well. Leave to fully cool in the tins once baked.
6 – Take the ganache out the fridge and bring back to room temperature. Whisk the cream and vanilla together until stiff peaks form, fill a piping bag with the vanilla cream. Quickly whisk the chocolate ganache to loosen a little and fill another piping bag with the ganache. Chop the strawberries in half and set aside ready for assembly!
7 – To assemble – remove the cake and meringue layers from the tins, choose which one you’d like as the top (I chose whichever was the most level!). Place the bottom layers on a cake stand or large plate – pipe a circle of the chocolate around the rim of the cake – about 3 cm from the edge. Pipe a circle of the vanilla cream on the outside of the chocolate ganache – so in the gap you left between the edge and then fill the centre with more vanilla cream. Place some of the chopped strawberries around the edge of the cake as well. Position the second layers on top carefully. Use the remaining chocolate ganache, vanilla cream and strawberries to decorate the top of the cake – finally sprinkle with the flaked almonds and even a drizzle of chocolate if you like – and DONE!
Happy Baking ❤