Description
This Hot Chocolate Meringue Cake is a decadent layered chocolate dessert featuring a moist cocoa-infused cake soaked in hot chocolate glaze, topped with silky chocolate ganache, and crowned with a billowy torchable meringue. The harmonious combination of rich chocolate flavors and fluffy textures makes it a show-stopping treat perfect for special occasions or chocolate lovers seeking an elevated homemade cake.
Ingredients
Scale
Chocolate Cake
- 250 grams granulated sugar
- 225 grams all purpose flour
- 50 grams cocoa powder (natural)
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3 large eggs
- 190 grams salted butter (room temperature, not melted)
- 150 grams sour cream
- 1 teaspoon vanilla extract
- 35 grams espresso
Hot Chocolate Soak
- 300 grams whole milk
- 1 tablespoon dark brown sugar
- 1 tablespoon cocoa powder (natural)
- 1/4 teaspoon fine sea salt
- 50 grams 60% chocolate
- 1 teaspoon vanilla extract
Chocolate Ganache
- 225 grams 60% chocolate, roughly chopped
- 225 grams heavy cream
- 50 grams salted butter
- 2 pinches flaky sea salt
Meringue Topping
- 6 egg whites (approx 180 grams)
- 300 grams granulated sugar
- 1/4 teaspoon fine sea salt
- 2 teaspoons vanilla bean paste (or vanilla extract)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and place a rack in the center position to ensure even baking.
- Prepare Cake Batter: In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder, and baking soda until evenly combined. Add the butter, eggs, vanilla extract, sour cream, and espresso to the center of the dry ingredients and beat on medium-high speed, starting slow then increasing, scraping down the bowl as needed until smooth and fully incorporated.
- Bake Cake: Grease a 9-inch cake pan with nonstick baking spray. Pour in the batter and smooth the surface evenly. Bake in the preheated oven for 25 minutes, then rotate the cake 180 degrees and bake for an additional 10–15 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Make Hot Chocolate Soak: In a heavy-bottomed pot, combine milk, cocoa powder, dark brown sugar, and salt. Heat over medium-low heat, whisking frequently, until steaming and all solids dissolve. Remove from heat, whisk in the 60% chocolate and vanilla until smooth. Let cool to room temperature.
- Soak Cake: Remove the cooled cake from the pan and trim the top crust with a serrated knife to expose the interior. Place cake on parchment paper back into the same pan. Poke holes all over the cake with a skewer. Pour the hot chocolate soak evenly over the cake, allowing it to absorb fully. If needed, wait 10 minutes, poke more holes, and add more soak. Let the cake rest in the soak while preparing ganache and meringue. The soaked cake can be refrigerated overnight covered.
- Prepare Chocolate Ganache: Place chopped dark chocolate in a heatproof bowl. Heat heavy cream in a saucepan until steaming but not boiling. Pour hot cream over chocolate, cover, and let sit for 1 minute. Whisk gently until smooth, then add 40 grams soft butter and whisk again until glossy and fully incorporated. Let ganache cool and thicken, stirring occasionally, until spreadable but not runny.
- Make Meringue Topping: In a mixing bowl, combine egg whites, sugar, and salt. Place the bowl over a pot of simmering water (double boiler setup), ensuring the water doesn’t touch the bowl. Whisk constantly until the sugar dissolves completely (test by rubbing between fingers). Remove from heat and cool slightly for 10 minutes. Using a mixer, whip the mixture on medium then high speed until thick, shiny, and stiff peaks form. Add vanilla bean paste and whip briefly to combine.
- Assemble Cake: Carefully transfer soaked cake to a serving cake stand (handle gently as moist cake is fragile). Spread the cooled ganache evenly over the cake’s top and sprinkle with flaky sea salt.
- Add Meringue: Spoon large billowy scoops of meringue atop the ganache, shaping as desired for texture and height.
- Finish and Serve: If available, use a culinary torch to lightly brown and caramelize the meringue surface for added flavor and visual appeal, or serve it as is. Serve immediately for best texture and freshness.
Notes
- The espresso in the cake batter enhances the chocolate flavor without tasting like coffee.
- Using room temperature butter helps achieve a smooth batter.
- The cake can be prepared a day in advance; soak and refrigerate overnight to deepen flavor and moistness.
- For best results, use high-quality 60% dark chocolate for both ganache and soak.
- The meringue can be torched to add a toasted flavor but it is delicious un-toasted as well.
- Serrated knife trimming helps the soak penetrate the cake better by removing a tough crust layer.
- Ensure sugar is fully dissolved in the meringue mixture to avoid grainy texture.
