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.
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.