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Chocolate and meringue cream layer cake
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Prep Time:
70 minutes
Cook Time:
105 minutes
Total Time:
175 minutes
Indulgent chocolate cake with fluffy meringue icing and vibrant meringue kisses.
Ingredients:
  • 200g butter, chopped
  • 200g dark chocolate, chopped
  • 125ml (1/2 cup) boiling water
  • 225g (1 cup) white sugar
  • 75g (1/2 cup) plain flour, sifted
  • 150g (1 cup) self raising flour, sifted
  • 50g (1/2 cup) dark cocoa powder, sifted
  • 395g can condensed milk
  • 210g (3/4 cup) thick Greek-style yoghurt
  • 3 eggs
  • 80g dark chocolate (85% cocoa), chopped
  • 25g butter, extra
  • Coloured cachous, to decorate
  • Sprinkles, to decorate
  • 3 egg whites
  • Pinch of cream of tartar
  • 165g (3/4 cup) caster sugar
  • Assorted pink and purple paste food colouring (see notes)
  • Edible glitter (see notes)
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 300g butter, at room temperature, cut into 12 pieces
Instructions:
  • 1. Preheat your oven to 140C (120C fan forced) and prepare two 17.5cm round pans by greasing and lining them with baking paper.
  • In a heatproof bowl, melt the butter and chocolate together. Stir in the water and microwave on High for 1-2 minutes until smooth. Allow to cool slightly before using.
  • In a large bowl, mix together sugar, flours, and cocoa. Create a well in the center of the mixture and pour in condensed milk, yogurt, and eggs. Gently whisk until just combined. Add half of the chocolate mixture and whisk until smooth. Then, pour in the remaining chocolate mixture and continue whisking until smooth. Divide the batter evenly among the prepared pans. Bake for 1 hour 10 minutes to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.
  • Preheat oven to 120C/100C fan forced and line 3 baking trays with baking paper. Beat egg white and cream of tartar with electric beaters until firm peaks form. Slowly add sugar, 1 tablespoon at a time, beating constantly until mixture is thick and glossy. Stand 3 piping bags upright in glasses and lightly paint stripes of pink and purple food coloring paste inside each bag. Divide meringue mixture between bags and pipe meringues onto trays. Sprinkle with edible glitter. Bake for 25 minutes until crisp, then cool in the oven with the door slightly ajar.
  • For the icing, whisk egg whites and sugar together in a heatproof bowl. Set over simmering water and stir gently until sugar dissolves. Be mindful not to scramble the egg. Transfer mixture to an electric mixer bowl. Whip on high until soft peaks form. Gradually add one piece of butter at a time, beating well. Keep going until all butter is incorporated and the icing is thick, creamy, and silky smooth.
  • For cake assembly, remove the domes from the cakes and slice each cake into 3 layers. Place one layer on a cake board. Spread a thin layer of meringue icing on top. Add another cake layer and more icing. Repeat layering, ending with the final cake layer. Coat the top and sides of the cake with the rest of the icing in a smooth layer.
  • In a heatproof bowl, melt dark chocolate and extra butter in the microwave for 1-2 minutes until smooth. Let it cool slightly, then swiftly pour over the cake. Use a palette knife to spread the mixture to the edges. Gently tap the cake on the work surface to allow the chocolate to drip down the sides. Allow to set for at least 30 minutes before serving.
  • Garnish the cake with meringue kisses, cachous, and sprinkles.

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