Heavenly Chocolate Meringue Cake
A delightful dessert featuring rich chocolate flavors and a light, airy texture, perfect for celebrations or a sweet treat at home.
Ingredients
For the Meringue
- 4 large egg whites Use room temperature eggs for better whipping.
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
For the Cake Batter
- 1 cup semi-sweet chocolate chips Melted and cooled slightly.
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Frosting
- 1/2 cup heavy cream Whipped until soft peaks form.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a mixing bowl, beat the egg whites and cream of tartar on high until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
- In another bowl, melt the chocolate chips and let them cool slightly.
- Combine the cocoa powder, flour, and baking powder in a separate bowl.
- In a mixing bowl, cream together the softened butter, powdered sugar, and vanilla extract. Add in the melted chocolate mixture and mix well.
- Gently fold in the dry ingredient mixture and finally fold in the meringue mixture.
Baking
- Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely.
Frosting
- For the frosting, whip the heavy cream until soft peaks form. Spread it over one cake layer, place the second layer on top, and frost the top with the remaining cream.
- Decorate as desired.
Notes
Store leftover cake in an airtight container in the refrigerator for 3-4 days. If unfrosted, it can be kept at room temperature for a day. Make sure bowls and beaters are clean when making meringue.