Chocolate Meringue Cake

Chocolate Meringue Cake


    Cake Batter:
  • 3 large egg yolks
  • ½ cup cocoa powder
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ⅛tsp. salt
  • ½ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 tsp. pure vanilla extract
  • ¼ cup milk
    Meringue Layer
  • 3 large egg whites
  • ⅛tsp. cream of tartar
  • 2/3 cup granulated sugar
  • 1 cup heavy whipping cream
  • 1-2 Tbsp. granulated sugar
  • 1 lb. fresh berries


1. Cake Batter: Preheat oven to 325°F and place rack in center of oven. Butter and line the bottoms of two round cake pans with parchment paper.

2. Separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using.

3. In a large bowl sift the cocoa powder, flour, baking powder and salt.

4. Using an electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl and then beat in the vanilla extract.

5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Divide the batter evenly between the two cake pans. Set aside while you make the meringue layer.

6. Meringue Layer: Using a clean bowl, beat egg whites until foamy. Add the cream of tartar; continue beating until soft peaks form. Gradually add the sugar; continue to whip until stiff peaks form.

7. Evenly divide the meringue and place on top of the cake batter in the two pans, gently smoothing the tops with an offset spatula. Bake for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside. Place the pans on a wire rack to cool. When completely cooled, gently remove from pans.

8. Filling: Shortly before serving whip the cream with the sugar until soft peaks form. In a separate bowl, toss the berries with a little sugar to taste. If using strawberries, cut into bite sized pieces.

9. To assemble: Place one of the cake layers, meringue side up, on a serving platter. Spread the whipping cream onto the cake and top with berries. Gently place the second cake layer, meringue side up, onto the first layer. Dust with confectioner’s sugar. If not eating immediately, cover and place in refrigerator until serving time. The assembled cake will only hold in the refrigerator for a few hours.

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