Chocolate meringue cake recipe. Learn how to make this delicious chocolate cake with a creamy chocolate filling, topped with swiss meringue. A creamy and luscious chocolate cake that will please all the chocolate cake lovers out there!
Prep time: 40mins | Cook time: 20mins | Yield: 8
Ingredients:
For the Cake Base:
- 1 cup (120g) All-Purpose Flour
- 3 Tbsp (16g) Unsweetened Cocoa Powder
- 1/2 cup (100g) Granulated Sugar
- 1 tsp (4g) Baking Powder
- A pinch of salt
- 1 Large Egg at room temperature
- 1/2 cup (120g) Milk at room temperature
- 1/4 cup (55g) Vegetable Oil
- 2 tsp (10g) White Vinegar or Lemon Juice
For the Filling:
- 1 can (14oz or 397g) Sweetened Condensed Milk (1 + 1/3 cups)
- 1 cup (240g) Heavy Cream
- 3 Egg Yolks
- 1 tsp (5g) Vanilla Extract
- 8oz (226g) Semi-Sweet Chocolate, chopped (about 1 + 1/2 cups)
For the Swiss Meringue Frosting:
- 3 Egg Whites
- 3/4 cup (150g) Granulated Sugar
- 1 tsp (5g) Vanilla Extract
Video:
Directions:
For the Cake Base:
- Grease with vegetable oil an 8in (20cm) round pan with removable bottom. Set aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, sugar, baking powder, and salt in a large bowl. Whisk the dry ingredients until well combined.
- Add the egg, milk, oil, and vinegar. Using a wire whisk, start by breaking the egg yolk and whisking the wet ingredients, gradually incorporating the dry ingredients into the batter until just combined. Do not overmix the flour.
- Pour the batter into the prepared pan and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
For the Filling:
- In a large saucepan, place the condensed milk, heavy cream, and yolks. Cook over medium heat, stirring continuously until thickened.
- Turn off the heat and add vanilla and chocolate. Stir until well combined. The heat of the mixture will melt the chocolate. Note: the chocolate helps firm up the filling in the fridge, so make sure to use chocolate, not cocoa powder.
- Let it cool for about 5 minutes and pour the filling over the cake base. Note: If you want a smoother texture, you can pass the mixture through a sieve using a rubber spatula.
- Refrigerate for at least 4 hours or overnight.
For the Swiss Meringue Frosting:
- In a clean bowl, combine the egg whites and sugar. Set over a saucepan with steaming water on medium heat. Make sure the water does not touch the bottom of the bowl. Whisk for a few minutes or until the mixture is smooth and without any sugar grains.
- Using an electric mixer fitted with a whisk attachment, whip the egg whites at medium-high speed for about 8-12 minutes or until stiff peaks form. The mixture will be fluffy, glossy, and almost at room temperature.
- Unmold the cake and, using a 1M piping tip, decorate the top. I recommend piping this frosting right after making it. If you store the frosting to use it later, the texture will be different, and re-whipping the meringue won’t work.
- Using a kitchen torch, lightly torch the top of the meringue until golden brown. (optional).
- Serve right away or refrigerate until serving time.
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