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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