Chocolate Cake with Baked Meringue and Fudge. A soft and fluffy chocolate cake, topped with chocolate meringue baked along with the cake. To make it even better, this delightful cake is filled with chocolate fudge. Simply delicious!
Prep time: 40mins | Cook time: 40mins | Yield: about 10 servings
Step-by-Step Video Recipe:
Written Recipe:
Chocolate Cake with Baked Meringue and Fudge
Yield:
about 10 servings
Prep Time:
40 minutes
Cook Time:
40 minutes
Chocolate Cake with Baked Meringue and Fudge. A soft and fluffy chocolate cake, topped with chocolate meringue baked along with the cake. To make it even better, this delightful cake is filled with chocolate fudge. Simply delicious!
Ingredients
For the Chocolate Cake:
- 1 cup (240g) Milk
- 1/3 cup (75g) Vegetable oil
- 1/3 cup (30g) Unsweetened cocoa powder
- 2/3 cup (160g) Plain yogurt at room temperature
- 3/4 cup (150g) Granulated sugar
- 1 tsp Vanilla extract
- 1 whole egg plus 3 yolks (at room temperature)
- 1 1/2 cups (180g) All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
For the Baked Meringue:
- 3 Egg whites
- 1/2 tsp Vinegar or lemon juice
- 1/2 cup (100g) Granulated sugar
- 2 Tbsp (11g) Unsweetened cocoa powder
For the Chocolate Filling:
- 1 cup (150g) Semi-sweet chocolate* (chopped or chips)
- 1/2 cup (150g) Sweetened condensed milk
Instructions
For the Chocolate Cake:
- Grease a 9-inch (23cm) round springform pan with butter or cooking spray. Use a deep pan (about 3 inches or 7cm). Set it aside.
- Preheat the oven to 350°F (180°C).
- Place the milk and oil in a large bowl and microwave for 40-60 seconds or until warm.
- Stir in the cocoa powder until completely dissolved.
- Add the yogurt, sugar, and vanilla. Stir to combine.
- Add 1 whole egg and three egg yolks. Whisk for about 1 minute until fully incorporated.
- Sift flour, baking powder, baking soda, and salt over the mixture. Gently fold with the wire whisk until smooth; avoid overmixing. Set aside while making the chocolate meringue.
For the Baked Meringue:
- Place three egg whites and vinegar in the bowl of an electric mixer. Beat on medium speed for a few seconds until frothy.
- While beating, gradually add sugar in three additions. Continue beating until stiff peaks form.
- Sift cocoa powder over the meringue and gently fold to incorporate the cocoa without deflating the mixture.
Baking the Cake:
- Pour the batter into the prepared pan. Place dollops of meringue on top and gently spread using a spoon, ensuring the meringue doesn't sink into the batter.
- Bake for about 40 minutes. Don't use the top grill of the oven to prevent the meringue from burning. If it starts to brown, cover it with aluminum foil.
- Note that the meringue will puff up significantly and then deflate after baking, hence the need for a deep pan.
- Remove from the oven, gently run a knife around the cake, and let it cool in the pan for one to two hours at room temperature.
For the Chocolate Fudge Filling:
- Cut the cake into two layers, place the base on a serving plate, and set the top layer aside.
- Melt the chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Stir in the condensed milk until well combined and thickened.
- *I don't recommend using milk chocolate, as in addition to being too sweet combined with sweetened condensed milk, the filling won't firm up properly at room temperature.
- Immediately spread the fudge over the cake and finish placing the top layer over the filling.
Notes
Store the cake in a closed container at room temperature for up to two days or refrigerate for up to four days. Remember to remove it from the fridge about 30 minutes before serving for a creamier fudge.
