Chocolate Meringue Cake

Recipe by Sherrybeth
READY IN: 4hrs
UNITS: US

INGREDIENTS

Nutrition
  • CAKE Ingredients
  • 5
    large eggs, separated
  • 1
    cup butter, softened
  • 2
    cups sugar
  • 2
    teaspoons vanilla extract (or you can use almond(I've tried both)
  • 2 12
  • 14
    cup dutch process cocoa
  • 23
    cup pecans, finely chopped
  • CREAM CHEESE FILLING
  • 1
    (8 ounce) package cream cheese, softened
  • 12
    cup butter, softened
  • 12
    teaspoon vanilla extract
  • 12
    teaspoon almond extract
  • 3
    cups sifted powdered sugar
  • GANACHE
  • 34
    cup whipping cream
  • 24
    ounces semisweet baking chocolate, finely chopped (Ghirdelli)
  • MERINGUES
  • 2
    egg whites
  • 1 12
    teaspoons white vinegar
  • 18
    teaspoon salt
  • 12
    cup sugar
  • 4
    ounces semisweet baking chocolate, finely chopped (Ghirdelli)
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DIRECTIONS

  • FOR CAKE:
  • Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
  • In a separate bowl, beat butter at medium speed until creamy.
  • Add sugar and beat well.
  • Add egg yolks, one at a time and beat until well blended after each addition.
  • In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
  • In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
  • Stir in the pecans and mix well.
  • Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
  • Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
  • Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
  • CREAM CHEESE FILLING:
  • Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
  • Once the cake cools completely, spread this filling between the layers.
  • GANACHE:
  • Bring whipping cream to a simmer in a heavy saucepan over medium heat.
  • Remove from heat and add chocolate, stirring until the chocolate is melted.
  • Cool until ganache becomes a spreading consistency (stirring often).
  • Frost the top and sides of the cake with ganache reserving 1/2 cup.
  • MERINGUES:
  • Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
  • Gradually add sugar; beating until soft peaks form and sugar dissolves.
  • Fold in chocolate.
  • Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
  • Transfer to wire racks to cool completely.
  • Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
  • TO SERVE THE CAKE:
  • Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
  • TO STORE:
  • IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
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