This Gooey Chocolate Meringue Cake recipe is like a dream come true. Actually, it’s like 3 dreams come true! Think about it, bestie – a decadent chocolate cake, a soft melt-in-your-mouth French meringue, and a gooey chocolate-y middle sandwiched between the two. Yup, this cake is a dream come to life.
Is this gooey chocolate meringue cake the best chocolate cake, ever? Quite possibly. (Unless you prefer my Two Layer Chocolate Cake with Whipped Cocoa Butterceam, that is.)
Is it easy to make? Very much so.
Is it something people are going to hound you to make again? Most definitely.
Chocolate Meringue Cake or Pavlova?
If you’ve not taken a look at the photos, you may be wondering if this chocolate meringue cake is really just a pavlova (a dessert made using a firm-on-the-outside meringue, whipped cream, and some sort of fruit/sweet topping) – the terms have been used somewhat interchangeably online for a while now.
This recipe is not a pavlova. This is a chocolate meringue cake (a gooey chocolate meringue cake, to be precise!). How can I be so certain of the difference you ask? Quite simple, bestie…this recipe actually involves chocolate cake. And meringue. (And also an ooey gooey chocolate-y middle bit, which you’re probably going to make by itself over and over again.)
Now, don’t get me wrong…Pavlovas are delicious. They just don’t usually involve any sort of actual cake…unless you layer them up into giant meringue towers separated by cream, and then call them a pavlova cake. (Hmm…maybe I should do that?)
Parts of the Sum
One of the best things about this recipe is that the parts are just as good as the sum. In fact, each of my testers had a ‘favourite part’. That makes perfect sense, and here’s why.
If you break it down, it’s a yummy chocolate cake, an addictively gooey chocolate middle, and a soft meringue topping. Three things that are actually rather delicious just on their own. And what that means, is understanding the components of this chocolate meringue cake recipe opens doors to a lot of other delicious combinations in the future.
Or just making your favourite of the three components over and over again.
Riz…why exactly did you make a gooey chocolate meringue cake?
If you’ve been following me for a while now, you may have realised that I typically only work on cake recipes when there are occasions for them. This Lemon Curd Cake with White Chocolate Swiss Buttercream and this Victoria Sponge Cake with Balsamic Strawberries were made for my mum’s birthday, for example.
So, why did I make this cake? Was there a birthday (no)? An event (nope)? A celebration (and, nope)? I made this cake because I wanted to indulge in something. Not for any other reason than for the sake of letting go, and indulging.
And that’s something I want you to keep in mind when you make this cake too. It’s about abandon, it’s about letting go, and just digging in!
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- Something like this Pyrex dish would be ideal to bake this recipe in.
Now, it’s your turn. Tell me something you’ve made just for the sake of indulging. Or tell me about a time you threw caution to the wind! And of course, tell me what you thought of this gooey chocolate meringue cake! Oh, and don’t forget to follow me on Facebook, Pinterest, Instagram and Twitter. Or just sign up to be a part of my mailing list.
This deliciously gooey chocolate meringue cake recipe comes together via 3 simple parts that you’ll be making over and over again! Perfect for birthday cakes.
- 2 tbsp cocoa powder, unsweetened
- 1 cup butter, unsalted, melted
- 1 cup coffee (brewed)
- 2 cups all-purpose flour
- 1 ¼ cups sugar
- 1 tsp baking soda
- Salt, a pinch
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup Greek yoghurt (plain or vanilla)
- 2 cups (sweetened) condensed milk
- 4-6 ounces dark chocolate, chopped coarsely
- 6 egg whites
- ¾ cup + 2 tbsp sugar
- 1 ½ tsp white vinegar
- 3 tsp corn starch
- Cocoa powder, for dusting
- Powdered sugar, for dusting
- Mix together cocoa powder, butter, and coffee.
- Whisk in flour, sugar, baking soda, and salt until just combined (a few streaks of flour remaining is normal).
- Whisk in eggs, vanilla, and yoghurt until well-combined and a smooth batter is formed. Pour into the prepared baking dish.
- Tap the dish on a sturdy flat surface a couple of times, and bake for 20 minutes or until just set. Remove from oven. Set aside.
- Stir condensed milk and chopped chocolate over a low heat until combined and smooth.
- Whisk the egg whites at high speed until soft peaks form.
- Add sugar gradually, while leaving the mixer running. Add vinegar. Continue whisking until stiff peaks form.
- Very gently, fold the corn starch into the meringue.
- Spread the meringue over the cake, being careful not to deflate it.
Optional: Dust with a little cocoa powder.
- Bake for 15-20 minutes until the meringue is just set. Remove from oven, and cool for at least 1 hour.
- Dust with icing sugar and/or cocoa powder. And serve!
Pro Tip: If you have trouble mixing cocoa powder, mix over a water bath. Remove from heat and stir a bit before moving to the next step though!
Note: Use 6 ounces of dark chocolate, if you’re a hardcore chocoholic. I personally prefer the extra chocolate, but the slightly mellower 4-6 ounces version was preferred by my testers!
Regarding the optional step – Do this if you want to bake the cocoa powder into the meringue creating little caramelised cocoa spots, like I have done in the photos for this recipe. To be completely honest with you, I’m not sure if it looks better this way or not. My opinion fluctuates here. Taste-wise, the difference is not noticeable in my opinion. Go in the direction that calls to you, bestie.
Pro Tip: To create swirls in your meringue, simply use a spoon to create patterns after you’ve spread it on to the chocolate cake.
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