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An elegant, if rustic, overhead shot of a slice of gooey chocolate meringue cake on a white plate atop a brown wooden table.

Gooey Chocolate Meringue Cake


  • Author: Riz | Chocolates & Chai
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 1 Gooey Chocolate Meringue Cake 1x

Description

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.


Scale

Ingredients

Chocolate Cake

  • 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)

Gooey Chocolate

  • 2 cups (sweetened) condensed milk
  • 46 ounces dark chocolate, chopped coarsely

Meringue

  • 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

Instructions

Chocolate Cake

  1. Mix together cocoa powder, butter, and coffee.
  2. Whisk in flour, sugar, baking soda, and salt until just combined (a few streaks of flour remaining is normal).
  3. Whisk in eggs, vanilla, and yoghurt until well-combined and a smooth batter is formed. Pour into the prepared baking dish.
  4. 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.

Gooey Chocolate

  1. Stir condensed milk and chopped chocolate over a low heat until combined and smooth.

Meringue

  1. Whisk the egg whites at high speed until soft peaks form.
  2. Add sugar gradually, while leaving the mixer running. Add vinegar. Continue whisking until stiff peaks form.
  3. Very gently, fold the corn starch into the meringue.

Final Assembly

  1. Pour and spread the gooey chocolate into an even layer over the top of the baked cake.
  2. Spread the meringue on top, being careful not to deflate it. Optional: Dust with a little cocoa powder.
  3. Bake for 15-20 minutes until the meringue is just set. Remove from oven, and cool for at least 1 hour.
  4. Dust with icing sugar and/or cocoa powder. And serve!

Notes

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.

  • Category: Sweets & Desserts
  • Method: Baking
  • Cuisine: American

Keywords: Gooey chocolate meringue cake, chocolate meringue cake, gooey chocolate cake, gooey chocolate cake recipe, meringue cake, meringue cake recipe