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Chocolate Meringue Layer Cake | All Images © Beyond the Butter, LLC

Chocolate Meringue Layer Cake

Author: Jennifer
This Chocolate Meringue Layer Cake from Gemma Stafford's first cookbook, Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere is made up of 2, 10-inch round layers of light and crunchy chocolate meringue, with a layers of creamy chocolate mousse and whipped cream in between. Then it's delicately topped off with some more whipped cream and chocolate shavings. It is the perfect combination of crunchy and creamy textures in every single chocolatey bite!
Prep Time 45 minutes
Cook Time 4 hours 15 minutes
Course Cake
Cuisine Dessert
Servings 8 -10 servings

Ingredients
 

  • chocolate meringue layer cake
  • 6 large, 240 grams Egg Whites, at room temperature
  • 2 cups 450 grams Sugar
  • 2 1/2 teaspoons Cornstarch
  • 1 teaspoon Distilled White Vinegar
  • 3 tablespoons Unsweetened Cocoa Powder, sifted
  • Chocolate Shavings
  • three-ingredient chocolate mousse
  • 1 cups 6 ounces/170 grams Chopped Bittersweet Chocolate
  • 1/4 cup 57 milliliters Whole Milk
  • 3 large, 120 grams Egg Whites, room temperature
  • whipped cream
  • 2 cups 450 milliliters Heavy Cream

Instructions

  • chocolate meringue layer cake
  • Preheat the oven to 275ºF (135ºC). Line two cookie sheets with parchment paper.
  • Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, bet the egg whites on low speed for 2 minutes, until bubbles start to form.
  • Increase the speed to medium-high and whip until the egg whites start to thicken, roughly 2 to 3 minutes.
  • Add the sugar, 1 tablespoon at a time, until it is all incorporated. The egg whites will double in volume and become shiny.
  • Add the cornstarch, vinegar, and cocoa powder and mix for 2 minutes more.
  • Spread a flat 10-inch round disc of meringue on each prepared cookie sheet.
  • Bake for 1  to 1 1/4 hours. Turn off the oven but leave the meringue in the oven to dry out for 3 hours.
  • Meanwhile, whip the cream until stiff peaks form. Refrigerate until ready to assemble the cake.
  • To make the three-ingredient chocolate mousse: see the instructions in the section below.
  • To assemble the cake: Set one meringue disc on a serving platter and generously spread the chocolate mousse over top, followed by half of the whipped cream. Place the other meringue disc on top and finish with the remaining whipped cream. Garnish with chocolate shavings (see notes in the section below). Keep refrigerated and enjoy within 2 days.
  • three-ingredient chocolate mousse
  • Put the chocolate and milk in a large heatproof bowl and gently melt in the microwave or over a bain-marie (see notes section below) or a double boiler. Set aside to cool slightly.
  • Using a stand mixer fitted with the whisk attachment, or handheld electric mixer, whip the egg whites until stiff peaks form.
  • Fold a spoonful of the egg whites into the chocolate mixture to loosen it. Gently fold in the remaining egg whites until fully incorporated, taking care not to overmix.
  • Keep refrigerated and covered tightly with plastic wrap until you're ready to assemble the cake.

Recipe Notes

  • Prep time was not noted in the cookbook and is approximate. The 45 minute prep time includes the chocolate meringue discs, chocolate mousse, and whipped cream. 
  • Instructions in italics were added by Beyond the Butter.
  • A bain-marie is a french technique that uses gentle heat to cook more delicate food like chocolate or custard. To create a bain-marie bring some water to a simmer in a saucepan. Set a heatproof bowl, bigger than the mouth of the saucepan, over the simmering water, making sure the water doesn't touch the bottom of the bowl. Put the ingredients in the bowl as directed in the recipe above and allow the heat of the steam below to melt the chocolate and milk together slowly and evenly.
  • To make the chocolate shavings, use a vegetable peeler to shave off small pieces of chocolate. 
  • Reprinted with permission from Bigger Bolder Baking cookbook publisher, Houghton Mifflin Harcourt.
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