Chocolate-Meringue Layer Cake

By The Weekly  

March 24, 2018

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A very pretty cake layered with chocolate, meringue and topped with strawberry compote, this is a heavenly treat especially for those with a sweet tooth.

  • Prep: 20 mins
  • Cook: 1 hr 30 mins
  • Yields: 8 Servings


4 egg whites

1 cup caster sugar

1 tbsp cocoa, sifted

300 ml tub thickened cream, whipped

to firm peaks

Melted dark chocolate, to serve


200 g dark chocolate, finely chopped

⅔ cup thickened cream


2 x 250 g punnets strawberries, hulled

½ cup icing sugar

2 tbsps water


1Preheat oven to very slow, 120 C. Mark 6 x 15-cm circles on 3 sheets of baking paper. Arrange, marker-side down, on 3 oven trays.

2In a small bowl, using an electric mixer, beat whites until stiff peaks form. Gradually beat in sugar, 1 tbsp at a time, until mixture is thick and glossy.

3Gently fold cocoa through meringue. Spoon mixture between marked circles, spreading each to edges of circle. Bake 15 mins. Reduce oven to 100 C and bake a further 1 hour, until meringues are firm. Turn oven off. Cool meringues in oven with door ajar.

4WHIPPED GANACHE Place chocolate in a heat-resistant bowl. In a saucepan, bring cream to a simmer on medium. Pour chocolate over, stirring until melted and smooth. Cover and chill 1 hour, until thick. Using a whisk, beat ganache until fluffy.

5STRAWBERRY COMPOTE In a medium saucepan, heat strawberries, sugar and water on medium. Cook 5 to 10 mins, stirring occasionally, until reduced and thick. Chill 30 mins.

6Layer meringues with ganache and whipped cream. Top with strawberry compote and drizzle with extra melted chocolate. Serve straight away.

Photo: Rob Shaw/