Chocolate and meringue cake

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Who does not like chocolate or meringues? Put them together with a chocolate sponge, chocolate butter cream and cherry jam and you end up with something that you just can’t say no to….

Prep time Baking time Temperature Difficulty
1 hour 25-30 min 180C / 160C fan medium

Here is what you will need:

Chocolate sponge

  • 200g self raising flour
  • 60g cocoa powder
  • 1 tsp baking powder
  • 290g caster sugar
  • 110ml milk
  • 2 tsp of vanilla essence
  • 100g of softened butter

Chocolate butter cream

  • 200g icing
  • 100g dark chocolate
  • 150g softened butter

Meringues

  • 3 Eggs
  • 200g caster sugar

Optional (helps to moisten the cake)

  • 100ml water
  • 3 tbs cherry jam
  • 2 tbs caster sugar
  • 20g dark chocolate

JFP_8720The ingredients.

JFP_8759First we need to make the sponge. Sift together the 60g cocoa and 200g self raising flour.

JFP_8784Next add 1 tsp banking powder.

JFP_8802Add 290g caster sugar.

JFP_8818Add 110ml milk.

JFP_8842Add 3 large eggs.

JFP_8847Add 1 tsp of vanilla extract.

JFP_8888Beat the ingredients together with an electric mixer.

JFP_8910I forgot to add the 100g of softened butter.

JFP_8914JFP_8955Make sure you mix it very well so there are no lumps of butter left.

JFP_8940Mix for about 3 minutes until you are left with a smooth and creamy batter. Make sure you scrape the sides of the bowl too.

JFP_8961Butter two 20cm (8 in) cake tins

JFP_8982JFP_8992Divide the mixture equally between the tins. This is a very thick batter.

JFP_9029Smooth and level the surface of the cake batter.

JFP_9081JFP_9092Bake for 25-30 minutes at 180C or 160C fan assisted. The cake will have shrunken away slightly from the sides. Tip them out carefully onto a cooling rack.

JFP_9094The following steps are optional, but I do find that adding some liquid to the cake
as soon as it comes out of the oven gives it extra moistness.

Add 100ml water, 3 tbs cherry jam, 2 tbs caster sugar and 20 gram (about 2 large blocks)
dark chocolate to a sauce pan, and bring to a boil, stirring continuously.

JFP_9135Slowly add the mixture to the underside of your warm cakes. The top of the cake will be crisp and won’t absorb any liquid.

JFP_9182Spread the mixture around and make sure it is absorbed.

JFP_9183Leave the cake to cool. If you plan on moving your cakes, be very careful when lifting them. The added moisture could make them break in half.

Now we can start making the meringues.

JFP_9206Add 3 egg whites to a clean, dry bowl. Make sure there is no egg yellow, not even a tiny bit.

JFP_9226Beat the egg whites with a mixer for about 3-4 minutes, until soft peaks have formed.

JFP_9247Continue beating and slowly add 200g caster sugar bit by bit.

JFP_9278Beat until the consistency of the egg white resembles that of melted marshmallow. Rub a bit of the mixture between your fingers. If you can still feel graininess of sugar then continue beating until all the sugar has dissolved.

JFP_9325Spoon your meringues onto a baking sheet and bake for 70 minutes at 170C / 150C fan assisted. Once they are done. Turn off your oven and leave them inside to cool

JFP_9620Once they are done they should look like this.
Next we will need to make the chocolate butter cream for the cake.

JFP_9334JFP_9371Cream 150g of soft butter in a bowl.

JFP_9397JFP_9418Add 200g icing sugar and beat until fluffy. When using icing sugar be sure to use normal or royal icing sugar. Do not use fondant icing sugar since this will make the butter cream too runny and it will not set.

JFP_9436Slowly add 100g of cooled, melted chocolate while mixing.

JFP_9465JFP_9491Make sure the chocolate is not warm when you add it. Beat until all the chocolate has been incorporated and the mixture is creamy.

JFP_9503JFP_9521Start applying the butter cream to the cake and spread evenly.

JFP_9554Add the 2 part of the cake together.

JFP_9568JFP_9569JFP_9581JFP_9596Apply the chocolate butter cream on top and around the cake.

JFP_9629JFP_9633I decided to cut some meringue so I have a flat part I can add around the side of the cake.

JFP_9636If you have any chocolate butter cream left add this to the base of your meringues and decorate your cake.

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JFP_9680Decorate with broken pieces of meringue, the more the better!

JFP_9691Into a tin and ready for later! I advise eating this cake on the same or next day to avoid the meringue losing its crispness.

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