Chocolate meringue cake

March is always a busy birthday month, and lately I feel as though I am either busy planning or baking a celebration cake (or both!). My most recent creation was a Peppa Pig cake which I made for my daughter’s third birthday. I have a few other special birthday cakes planned for the coming weeks – look out for a cake filled post with all the photos sometime in the future.

 
Today’s post celebrates another birthday – last week Cupcakes and Couscous turned two! It has been another fun year, and I am incredibly grateful for the support of my readers and the new opportunities that have come my way. Here’s to another great year!

I posted a recipe for a double chocolate meringue cake in 2013. This is the same recipe which I have tweaked and improved, and I thought would it be a fitting cake to make to celebrate another year in the blogging world. Moist chocolate cake topped with cinnamon meringue – yes please! Thanks for reading, and enjoy. x

 

CHOCOLATE MERINGUE CAKE

  • 1¾ cups flour
  • 2 tsp baking powder
  • 1¼ cups castor sugar
  • 1 tsp bicarb
  • 4 tbsp cocoa + extra for dusting
  • ¼ tsp salt
  • 1 cup hot water
  • ½ cup sunflower oil
  • 1 tbsp white vinegar
  • 4 large egg whites, room temperature
  • 180g castor sugar
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract

1.) Preheat your oven to 170°C. Line the base of a 22cm springform cake tin with baking paper and grease the tin well.

2.) Sift the flour, baking powder, castor sugar, bicarb, cocoa and salt into a bowl and mix.

3.) Add the hot water, sunflower oil and vinegar and whisk until you have a smooth batter. Pour the batter into your prepared tin.

4.) Place the egg whites in a clean, dry bowl and whisk to soft peak stage.

5.) Combine the castor sugar and cinnamon in a small bowl. Add 2 tablespoons of cinnamon sugar at a time to the egg whites, beating well after each addition. Add the vanilla extract and whisk until all the sugar has dissolved and you have a thick, glossy meringue.

6.) Carefully place heaped tablespoons of meringue onto the cake batter. Use the back of a teaspoon to gently smooth the meringue to cover the top of the cake.

7.) Pop the cake in the oven for approximately 1 hour, or until a carefully inserted skewer comes out clean. Allow to cool completely before removing from the tin. Dust the meringue with cocoa powder just before serving.

 

4 thoughts on “Chocolate meringue cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.