Chocolate Meringue Cake Recipe (Piano Version)
Chocolate Meringue Cake is a delicious, airy chocolate cake with light meringue layers, originally made as a piano-themed birthday cake for my daughter. Perfect for music lovers and special celebrations, it’s both stunning and irresistible.
I’ve made this Chocolate Meringue Cake (Piano Version) many times and finally sharing the recipe! It features a crunchy meringue layer, soft chocolate cake sponge, light caramel cream, and rich chocolate ganache. Every bite melts in your mouth and pairs perfectly with a cup of latte. I’m keeping the piano design, but you can decorate it any way you like. Enjoy this delicious and elegant dessert!
Why You’ll Love Chocolate Meringue Cake
- Crunchy Meringue Layer: Adds a light, crisp texture to every bite.
- Soft Chocolate Sponge: Moist and fluffy chocolate layers perfectly complement the meringue.
- Light Caramel Cream: Smooth and sweet, balancing the richness of the chocolate.
- Rich Chocolate Ganache: Adds a decadent, glossy finish to the cake.
- Perfect Texture Combination: Each bite is a harmonious mix of crunchy, soft, and creamy.
- Customizable Design: Easy to decorate for birthdays, celebrations, or music-themed events.
- Pairs Well with Drinks: Enjoy with coffee, tea, or a latte for the ultimate dessert experience.
Key Ingredients
Meringue Ingrediens:
- Eggs: Provide structure, richness, and lightness for both the chocolate sponge and meringue layers.
- Baker’s sugar: Finely ground sugar that dissolves easily, creating smooth batter and stable, glossy meringue.
Batter Ingredients:
- Eggs: Add structure, richness, and lightness to the cake layers.
- Organic sugar: Sweetens the cake while helping create a soft texture and stable meringue.
- Organic flour: Provides structure and helps the cake hold its shape while staying tender.
- Cocoa powder: Adds rich chocolate flavor and deep color to the cake.
Frosting Ingredients:
- Heavy whipping cream: Creates a light, smooth, and creamy texture for the filling.
- Dulce de Leche: Adds rich caramel flavor and sweetness to the cream.
For a full list of ingredients and quantities, please check the recipe card at the end of this post.
How to Make Chocolate Meringue Cake
Prepare meringue baking sheet: Preheat the oven to 275°F (135°C). Trace the bottom of a 13 x 9.5-inch pan onto parchment paper using a pencil.
Make the meringue: Beat the egg whites with baker’s sugar on high speed for 15 minutes, until stiff and glossy.
Shape the meringue: Turn the marked side of the parchment paper face down. Fill a piping bag with the meringue and pipe it into a sheet-cake shape within the outline, leaving about ½ inch from the line to allow for spreading. Smooth the top and edges with an angled spatula.
Transferring the meringue: Using a baking sheet, carefully transfer and slide the parchment with the meringue onto the oven rack.
Bake the meringue: Bake the meringue in a preheated 275°F (135°C) oven for 7 minutes, then reduce the temperature to 220°F (104°C) and bake for an additional 4 hours. Once done, turn off the oven and let the meringue cool completely inside. This step is very important, as removing it too soon can cause cracking from sudden temperature changes. Tip: I often prepare the meringue layer the night before when making this cake ahead.
How to make Chocolate Sponge Cake
Prepare dry ingredients: Preheat the oven to 350°F (180°C). Measure the flour and cocoa powder, then sift them together into a small bowl. Whisk to combine and set aside until ready to use.
Prepare the wet ingredients: Beat the eggs and sugar on high speed for 10 minutes. While they’re beating, grease the pans with butter and line them with parchment paper. Add the flour and cocoa mixture in two parts, gently folding it in with a hand whisk to avoid deflating the batter.
Split the batter: Divide the batter evenly between two 13 x 9.5-inch pans and use an angled spatula to level the tops.
Bake cake sponges: Bake the cake sponges for 25 minutes. Let them cool in the pans for 5 minutes before carefully removing them. Allow the sponges to cool completely, leaving them on the parchment paper for easier handling.
How to Make Cake Frosting
Chill the mixer bowl in the freezer for 10 minutes to speed up whipping. Pour 5 cups of heavy cream into the chilled bowl and beat for about 2 minutes until thick. Add ½ can of dulce de Leche and beat for 15 seconds. Scrape down the sides with a rubber spatula and beat for another 15 seconds. Be careful not to over beat, as mixing times may vary depending on your mixer.
How to Assemble the Cake
Step 1: Carefully remove one of the rectangular sponge cakes from the parchment paper and place it on a cake platter. Spread 3 cups of the cream evenly over the sponge, then gently place the meringue layer on top.
Step 2: Spread the remaining 3 cups of cream evenly over the second rectangular sponge cake. Holding the cake by the edges of the parchment paper, carefully flip it cream-side down onto the meringue layer. Gently peel off the parchment paper from the top sponge.
Step 4: Fill a piping bag with 2 cups of cream and refrigerate until ready to use. Use the remaining cream to coat the sides of the cake. Chill the cake in the refrigerator for about 30 minutes while preparing and cooling the ganache to a warm, pourable consistency.
Decorating the Cake Instructions
Prepare the chocolate ganache and let it cool to a warm, pourable temperature. (Note: If the ganache is too hot, it can melt the cream and slide off the cake.)
Pipe cream around the bottom border of the cake. Pour about one-third of the cooled ganache into a Ziploc bag and decorate the sides in a drip pattern. Pour the remaining ganache over the top and spread it evenly with an angled spatula. Refrigerate for 10 minutes to set.
For the piano design, place white Kit-Kat bars on top of the cake. Trim milk chocolate Kit-Kat bars and place them on one end of the white bars to resemble piano keys. Pipe additional cream or designs to cover any trimmed edges. Refrigerate the finished cake for about 6 hours before serving.
Frequently Asked Questions
Yes, but baker’s sugar dissolves more easily, giving a smoother meringue and batter.
You can substitute heavy cream with coconut cream and use dairy-free chocolate for the ganache.
Absolutely! The piano design is optional – you can use any decorations or toppings you like.
Freezing a cake with a meringue layer is not recommended. Meringue is very sensitive to moisture and temperature changes, so freezing will likely make it soft, soggy, or weep when thawed.
How to Store Chocolate Meringue Cake
Store any leftover Chocolate Meringue Cake in an airtight container in the refrigerator. It will keep fresh for up to 3 – 4 days. For best texture, avoid freezing, as the meringue may become soft. Before serving, you can let the cake sit at room temperature for 10 – 15 minutes to soften slightly.
Chocolate Meringue Cake Recipe (Piano Version)
Ingredients
- 6 room temperature egg whites
- 2 cups baker’s sugar
Batter Ingredients
- 6 large room temperature eggs
- 1 cup organic sugar
- ¾ cup organic flour
- ¼ cup cocoa
Cream Ingredients
- 5 cups heavy whipping cream
- 7 oz Dulce de Leche
- White and milk chocolate Kit-Kat chocolate bars
Instructions
Make the Meringue for the Cake
- Prepare the baking sheet: Preheat the oven to 275°F (135°C). Trace the bottom of a 13 x 9.5-inch pan onto parchment paper with a pencil.
- Make the meringue: Beat the egg whites with baker’s sugar on high speed for 15 minutes, until stiff and glossy.
- Shape the meringue: Place the marked side of the parchment face down. Fill a piping bag with the meringue and pipe it within the outline, leaving about ½ inch from the edges to allow for spreading. Smooth the top and edges with an angled spatula.
- Transfer the meringue: Using a baking sheet, carefully slide the parchment with the meringue onto the oven rack.
- Bake the meringue: Bake at 275°F (135°C) for 7 minutes, then reduce the temperature to 220°F (104°C) and bake for 4 hours. Turn off the oven and let the meringue cool completely inside to prevent cracks. Tip: Prepare the meringue the night before if making the cake ahead.
Make the Chocolate Sponge Cake
- Prepare dry ingredients: Preheat the oven to 350°F (180°C). Sift together flour and cocoa powder in a small bowl and whisk to combine. Set aside.
- Prepare wet ingredients: Beat eggs and sugar on high speed for 10 minutes. While beating, grease two 13 x 9.5-inch pans and line with parchment paper. Gently fold in the flour-cocoa mixture in two additions using a hand whisk, being careful not to deflate the batter.
- Divide and bake: Split the batter evenly between the pans and level the tops with an angled spatula. Bake for 25 minutes. Let cool in the pans for 5 minutes, then remove carefully and allow to cool completely on the parchment.
Make the Frosting
- Chill the mixer bowl in the freezer for 10 minutes.
- Pour 5 cups of heavy cream into the chilled bowl and beat for about 2 minutes until thick.
- Add ½ can of dulce de Leche and beat for 15 seconds. Scrape down the sides and beat for another 15 seconds. Tip: Avoid over beating the cream.
Assemble the Cake
- Place one sponge cake on a cake platter. Spread 3 cups of cream evenly over it, then gently place the meringue layer on top.
- Spread the remaining 3 cups of cream on the second sponge cake. Carefully flip it cream-side down onto the meringue. Peel off the parchment from the top sponge.
- Fill a piping bag with 2 cups of cream and refrigerate until ready to use. Use the remaining cream to coat the sides of the cake. Chill for 30 minutes while preparing the ganache.
Decorate the Cake
- Prepare the chocolate ganache and let it cool to a warm, pourable temperature. (Note: Ganache that’s too hot will melt the cream.)
- Pipe cream around the bottom border. Pour one-third of the ganache into a Ziploc bag and create a drip effect on the sides. Pour the remaining ganache on top and smooth with an angled spatula. Refrigerate for 10 minutes to set.
- For the piano design, place white Kit-Kat bars on top. Trim milk chocolate Kit-Kat bars and arrange them on one end to resemble piano keys. Pipe cream or decorations to cover any trimmed edges. Refrigerate for about 6 hours before serving.
Notes
- Chill your mixing bowl and beaters: This helps the cream whip faster and hold its structure.
- Beat egg whites until stiff peaks form: Take your time; this ensures a light, airy meringue.
- Bake meringue low and slow: Start at a higher temperature briefly, then lower it and bake for several hours to prevent cracks. Let it cool in the oven.
- Fold flour gently: When adding flour and cocoa to the sponge, fold carefully to keep the batter airy.
- Use parchment paper for easy transfer: It prevents sticking and keeps the layers intact.
- Cool the ganache slightly before pouring: Warm ganache melts the cream; wait until it’s pourable but not hot.
- Assemble carefully: Handle the meringue with care to avoid breaking it.
- Decorate creatively: The piano design is optional; you can customize with chocolate, fruit, or your favorite toppings.
- Make ahead if needed: Meringue can be made the night before, and the cake can be refrigerated for 3 – 4 days.
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This recipe was originally posted on September 28, 2017, and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Looks so yummy!! I want to make this cake and this weekend church gathering, can I soak the sponge cake with anything? Or does it not need to be soaked and still comes out moist? I know all the Russian sponge cakes are on the drier end. Thank you!
You may soak the layers if you’d like, but make sure the moisture is not exposed to the meringue layer because it will soften the meringue.
I want to make this for my piano playing, music loving spouse. Can you tell me where you bought the white kit kat’s from? I’ve never seen them and when I looked on Amazon the quantity is more than I want.
I’ve seen them at Winco Foods, Fred Mayer, Safeway. Most grocery stores should carry it.
thank you!
You’re most certainly welcome!
Could you make this same cake and use a different filling.? If so how?
Thank you
Marcee
Can you explain what kind of filling you have in mind or give me a list of ingredients you would like in the cream, I’ll try to come up with a different cream recipe.
Hi Valechka, I just saw this cake! Oh, WOW!!! This looks amazingly beautiful and very delicious! I am so inspired that I just want to make it for no apparent reason! Thank you so much for sharing such goodness with us!
You are very welcome! Let me know how it goes.
Wonderful recipe. I would like to try making it but having trouble finding full sized white KitKat. Are these the smaller ones?
Thank you! They are regular size KitKat candies. You can find them at most grocery stores.
Hi, I was planning on making this cake the day before my sister’s birthday. Will the heavy cream in the icing keep it’s shape that long without melting? It just seems like in the past when I’ve used heavy cream it only keeps it shape for a little while after making it…or does the dulce de leche keep it together? Thanks so much, can’t wait to try it!
Making it the day before is totally ok. It always held the shape for me.
The cake looks amazing!!! I made it today and it came out better then I thought it would. But i think I put too much sugar because it came out pretty sweet. Thank you sharing this cake:) God bless you!
I’m glad it turned out great for you! Thank you for your feedback! 🙂
Hi Valya, it says you did not double the portions. Your picture shows 12 egg yolks? is it 12 egg whites for the meringue or 6?
I think I was making 2 cakes that time and took a photo of all 12 egg yolks. You only need 6 egg whites for this cake. I’m sorry for the confusion, and hope this clarifies.
Can this cake be made in round shape? Would that effect cooking time? Please advise. Thanks
I’ve made this cake in round shape multiple times and it was great. No need to adjust anything.
Thanks! I’m debating between this cake and boccone dolce. I don’t know which one to pick. Which one is better and easier in your opinion?
In my opinion Boccone Dolce is easier to make it has the same frosting as this one and loaded with fruits. This one has chocolate sponges and ganache on top of meringue and caramel frosting which makes this cake rich and delicate. They are both very delicious cakes though and different in taste. Having hard time deciding? Just make both of them! ?
How far in advance can this cake be made and how would you store it? Thank you.
If you like the meringue crunchy inside the cake, then the cake needs to be made a day ahead of time. Keep the cake refrigerated.
The ingredient list for the batter has two lines for sugar, but none for flour. Which amount is for the flour?
Hi Barbara. I just checked the recipe and everything looks correct. The second line in the batter ingredients indicates 1 cup organic sugar and the third line 3/4 cup organic flour.
made this cake this sunday. it was very delicious even though my meringue became soft, thinking it was the raw cane sugar i used? planning to try it again with different sugar.
I’ve never tried using different sugar then white granulated. Give it another try, the meringue should be hard all the way through. Ovens differ from each other as well, try extending baking time to 30 more minutes. Practice makes perfect, don’t give up! 🙂
Cake sure looks amazing! Did you double the recipe to get this big of a cake?
No, I did not double the recipe. The cake size is approximately 9.5 X 13 inches without bottom cake border. Thank you 🙂
Wow!!! What a beauty!!! Great job!!!
Thank you, it’s delicious too! 🙂
Wow, I am speechless!!!
Thank you! 🙂
Looks so tasty!!beautiful work. Irina
Thank you Irina! It sure is tasty and a big hit everywhere it goes ?
Never seen a cake like this, but it looks gorgeous! Great job! Love it!
It tastes really good too. Thanks for stopping by Mira ?
This is amazing, Valya!
Thank you kindly Marina! ?
Wow what a cool cake!! By
Chance Does the cream melt the meringue?
Thanks Kristina! No, this cream does not melt the meringue layer (at least for 3 – 4 days after it was made from my experience).
Absolutely gorgeous!!! Love it! I’ll attempt to make it. Thanks for the recipe Valya.
Thank you so much! Let me know how you like it if you ever get to make it.
Wow!!!Such a beautiful cake! You’re so talented Valya. Thank you for sharing it with us.
Aww…, you are so sweet! Thank you for kind words 🙂