Chocolate cake with meringue buttercream


Chocolate cake with meringue buttercream



360 g Liquid cream – whole 30% fat

300g Sugar

252 g Flour

108 g Unsweetened cocoa powder

4 Eggs

2 tsp Baking powder

1 pinch Salt


450 g Butter – cut into pieces softened

350 g Sugar – divided in 2

150 ml Water

4 Eggs whíte – at room temperature (approx 150 g of whítes)

1 tsp Vanilla extract

Pink food color


120 ml Liquide cream – whole 30% fat

100 g Dark chocolate



Step 1: Preheat the oven to 320°F (160°C), make 2 5-inch round cakes, spray the entire mold with non-stick spray, and line the bottom of the pan with parchment paper.

Step 2: Combine flour, cocoa powder, baking powder, and salt in a mixing basin. Mix thoroughly, then strain the flour through a sieve to obtain a smooth powder combination.

Step 3: Combine the eggs and sugar in the bowl of an electric mixer fitted with an egg beater, and beat on high for about 10 minutes, or until the mixture is frothy and doubled in volume.

Step 4: In a separate dish, whip the cream with a whisk until smooth and frothy, then set aside.

Stage 5: Reduce the speed of the electric mixer to low and gradually add the dry flour mixture from step 2 to the meringue mixture from step 3, beating until the mixture is uniform.

Step 6: Combine the whipped cream from step 4 with the flour mixture from step 5.

Step 6: Evenly pour the cake batter onto the two prepared cake trays, then bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 7: When the cake is done, remove it from the oven and cool for 10 minutes in the mold before gently removing it from the shape and cooling thoroughly on a wire rack. Before slicing, cover the cooled cake with cling film and chill for at least 2 hours before slicing.


Step 1: In a medium saucepan, combine the water and half of the sugar and cook over medium heat until the temperature híts 110 degrees Celsius (confirm with a cooking thermometer). Continue to cook until the temperature reaches 118 degrees Celsius. act concurrently Step two

Step 2: Beat the egg whítes and the remaining half of the sugar on medium speed in the bowl of an electric mixer with wings. When the syrup reaches 118 degrees Celsius, slowly pour it into the mixture, then increase the speed of the electric mixer to high and beat for about 10 minutes, or until the mixture forms a stiff peak.

Step 3: Reduce the mixer speed to low and add the cut butter to the meringue in step 2 one at a time, beating until smooth and incorporated. Mix in the pink food coloring until it is completely blended.


Step 1: Finely sand chocolate chunks and place them in a mixing basin. Step 2: Bring the liquid cream to a boil, then add the chocolate and stir thoroughly to melt it.

Step 2: Refrigerate the mixture overnight after covering it with cling film.


Step 1: Cut each cooled cake in half with a serrated knife to make four chocolate cake layers.

Step 2: Take the ganache out of the fridge and re-whisk it with an electric mixer for 1 to 2 minutes, until it is soft and slightly thickened.

Step 3: Place the first cake plate on the turntable and fix it to the base with a dollop of meringue in the center.

Step 4: Fill the star-tip pastry bag halfway with pink meringue, swirl around the sides without overflowing, then fill the pastry bag halfway with dark chocolate ganache.

Step 5: Place the second cake layer on top of the first and repeat the steps until all four cake layers are in place; then, using buttercream and ganache, adorn the top of the cake.

Step 6: Chill the cake to allow the frosting to set, then remove it about 30 minutes before serving to loosen the buttercream.

If you’ve ever had trouble deciding what to put on a cake, this nαkєdd chocolate cake is a great option. The delectable cake flavor, paired with the delectable meringue and ganache layers, is ideal for family gatherings.

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