Chocolate Meringue Cake Recipe (Piano Version)
This Chocolate Meringue Cake combines a crunchy meringue layer, soft chocolate sponge, light caramel cream, and rich chocolate ganache in every bite. Each mouthful melts in your mouth and brings a smile, especially paired with a cup of latte. Truly an incredible dessert!
Servings 14
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.