Hot Chocolate Meringue Cake Recipe
If you’ve ever wished you could scoop a mug of decadent hot chocolate straight onto your dessert plate, Hot Chocolate Meringue Cake is your dream come true. This stunning, flourless cake brings together a brownie-like base with billowy meringue and fluffy whipped cream, all crowned by playful mini marshmallows and chocolate shavings. It’s sophisticated enough for the holidays, yet so cozy and approachable that family and friends will beg for it on any chilly night.
Ingredients You’ll Need
The magic of Hot Chocolate Meringue Cake is that it leans entirely on simple, high-quality ingredients. Each item here plays a critical role, enhancing the layers of flavor, contrasting textures, and that irresistible hot chocolate vibe we know and love.
- 6 large eggs (separated): Eggs act as the backbone of the cake, making it rich, tender, and giving it the spectacular rise and chewy texture.
- 1 cup granulated sugar (divided): Sugar sweetens both the meringue and the cake layers, helping achieve airy peaks and chewy centers.
- 1/4 teaspoon cream of tartar: This stabilizes the egg whites, making sure your meringue whips up to lofty, glossy perfection.
- 6 oz dark chocolate (melted and cooled): The heart of the recipe—use a chocolate you’d eat out of hand for the deepest chocolaty flavor.
- 1/4 cup unsweetened cocoa powder: Intensifies the chocolate flavor with a deep, almost smoky note, enhancing the cake’s richness.
- 1 teaspoon vanilla extract: Brings warmth and rounds out the chocolate’s complexity.
- 1/4 teaspoon salt: A tiny but mighty ingredient that elevates every other flavor.
- 1/2 cup heavy cream: When whipped, it becomes the dreamy layer that transforms the cake’s texture and balances all that chocolate.
- 1 tablespoon powdered sugar: Adds just enough sweetness to the whipped cream without weighing it down.
- Mini marshmallows and chocolate shavings for garnish (optional): Classic hot chocolate toppings on your show-stopping cake—totally fun and totally optional!
How to Make Hot Chocolate Meringue Cake
Step 1: Prep the Pans and Oven
Start by getting your kitchen ready for the magic! Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper. Lining is essential—this cake is delicate, and the parchment guarantees it will release cleanly, preserving those gorgeous, chewy layers.
Step 2: Make the Chocolate Base
In a large mixing bowl, beat the egg yolks with half the sugar (that’s 1/2 cup) until they turn pale, creamy, and thick—this takes about three minutes. You’ll see the mixture double in volume and look almost mousse-like. Then, stir in the melted, cooled dark chocolate, cocoa powder, vanilla extract, and salt. This is your ticket to that authentic Hot Chocolate Meringue Cake flavor—deep, rich, and aromatic.
Step 3: Whip the Meringue
In a clean bowl, beat the egg whites with cream of tartar on medium until soft peaks form. Gradually add in the remaining 1/2 cup sugar, increasing the speed, and whip until you get stiff, glossy peaks. This process ensures your cake layers are silky, light, and have their signature chewy edge, just like the best meringue desserts.
Step 4: Combine the Mixtures
Carefully fold the meringue into the chocolate base in three additions. The trick here is patience—use gentle strokes to keep the batter light and airy, avoiding deflation. A little streaking is fine. This gentle folding gives Hot Chocolate Meringue Cake its unique, marshmallow-meets-brownie texture.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared pans. The mix might seem low, but don’t worry—it puffs up beautifully as it bakes. Bake for 20 to 22 minutes; the cakes will appear set and puffed but still a touch soft in the middle. Allow them to cool completely in the pans. The cakes will collapse slightly as they cool—this is exactly what you want for fudgy richness and dramatic presentation.
Step 6: Whip the Cream
While the cakes cool, whip the heavy cream with the powdered sugar until soft peaks form. This cloud-like layer delivers luscious contrast to the dense, chewy cake, adding a fresh finish reminiscent of the whipped cream atop a mug of hot chocolate.
Step 7: Assemble and Garnish
Gently remove the cooled cakes from the pans. Place one cake layer on your serving plate, spread with whipped cream, and crown it with the second cake. For the finishing touch, pile on mini marshmallows and a flurry of chocolate shavings. This is where your Hot Chocolate Meringue Cake truly shines, inviting everyone to dig right in.
How to Serve Hot Chocolate Meringue Cake
Garnishes
Dress up your Hot Chocolate Meringue Cake with whimsical mini marshmallows and a blizzard of chocolate shavings. If you’re feeling festive, try peppermint marshmallows for a fun holiday flair, or even a dusting of cocoa powder for sophistication. These little touches evoke the spirit of a cozy mug of hot cocoa and make every slice feel extra special.
Side Dishes
This cake is a showstopper all on its own, but it pairs beautifully with a scoop of vanilla bean ice cream, a drizzle of raspberry sauce, or even a side of fresh berries. For a comforting winter dessert spread, serve alongside mugs of coffee or—yes—a second round of hot chocolate!
Creative Ways to Present
Think outside the cake box for a little wow-factor: you can slice Hot Chocolate Meringue Cake into slim wedges and stack them artistically, or serve individual slices in wide-mouthed mugs topped with marshmallows for a literal “cake in a cup” moment. For parties, cut the cake into small squares and skewer them with marshmallows as playful, bite-sized treats.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered in the refrigerator; the cake stays fresh and chewy for up to three days. Store it in an airtight container, either fully assembled or keeping the whipped cream topping separate for best texture.
Freezing
You can freeze the cake layers (without whipped cream or garnishes) for up to two months. Wrap each layer tightly in plastic wrap and place in a freezer-safe bag. Thaw overnight in the refrigerator, then reassemble with freshly whipped cream before serving.
Reheating
Unlike some cakes, Hot Chocolate Meringue Cake is delicious right from the fridge or at room temperature—no reheating needed! If you want to bring out a little extra gooeyness, let slices sit at room temp for about 15 minutes before serving.
FAQs
Can I use milk chocolate instead of dark chocolate?
Absolutely! While dark chocolate gives the cake a deep, grown-up flavor, milk chocolate can make it sweeter and more mellow. Just keep in mind that the cake may turn out a bit softer and sweeter overall.
Is Hot Chocolate Meringue Cake gluten free?
Yes, this cake is naturally gluten free since it doesn’t require any flour. It’s perfect for guests with gluten sensitivities or allergies—just double-check that your chocolate and marshmallows are certified gluten free if needed.
Can I make this cake ahead of time?
Definitely! You can make the cake layers a day in advance and store them covered at room temperature or in the fridge. Whip the cream on the day of serving, and assemble everything just before guests arrive to ensure the freshest flavor and texture.
Do I need to use parchment paper?
Parchment paper is highly recommended for Hot Chocolate Meringue Cake. The delicate, sticky layers release cleanly when lined, preventing cracks or breakage and keeping your cake show-stoppingly beautiful.
What is the best way to get ultra-glossy meringue?
Make sure your bowl and beaters are squeaky clean before whipping egg whites—any grease can sabotage your peaks. Add the sugar gradually and beat until no graininess remains; you want those peaks to be stiff, thick, and super shiny!
Final Thoughts
If you’re ready to bring the cozy flavors of a winter classic to your next celebration, I can’t recommend Hot Chocolate Meringue Cake enough. It’s decadent but light, nostalgic yet elegant—a cake that will have everyone swooning from the first bite. Give it a try and let this beautiful dessert steal the show at your table!
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Hot Chocolate Meringue Cake Recipe
- Total Time: 1 hour (includes cooling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolaty goodness of this Hot Chocolate Meringue Cake. A flourless delight that combines the fudgy texture of brownies with the airy lightness of meringue, topped with a dollop of whipped cream and marshmallows for the perfect finish.
Ingredients
Egg Yolk Mixture:
- 6 large eggs (separated)
- 1/2 cup granulated sugar
- 6 oz dark chocolate (melted and cooled)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Egg White Mixture:
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Additional:
- 1/2 cup heavy cream
- 1 tablespoon powdered sugar
- Mini marshmallows and chocolate shavings for garnish (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
- Mix Egg Yolk Mixture: Beat egg yolks with 1/2 cup sugar until pale. Add melted chocolate, cocoa powder, vanilla, and salt. Combine well.
- Whip Egg Whites: In a separate bowl, beat egg whites with cream of tartar and 1/2 cup sugar until stiff peaks form.
- Combine Mixtures: Gently fold egg whites into chocolate mixture. Divide batter into pans and bake.
- Whip Cream: Whip heavy cream with powdered sugar until soft peaks form.
- Assemble Cake: Place one cake layer, top with whipped cream, add second layer. Garnish with marshmallows and chocolate.
- Serve: Chill or serve at room temperature.
Notes
- This flourless cake has a rich, chewy texture reminiscent of a brownie.
- Pair with light whipped cream or use peppermint marshmallows for a holiday twist.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
