Cocoa Meringue Cake
Details
- Timing
- Timing
- Total:
- Bake:
- 25 Min.
- Prep:
- 30 Min.
- Skill Level:
- Expert
- Yields:
- 1 cake
Put your baking abilities to the test with this Cocoa Meringue Cake recipe. This cake is a baker's masterpiece with light, fluffy, delicately crisp layers of meringue, nuts, moist chocolate cake and a smooth cocoa cream filling. It's one dessert that says you're the next best thing to a pastry chef. Whip up this comforting and chocolaty dessert to make any party or special occasion a little extra.
Stunning chocolate cake layers and creamy cocoa cream truly take the cake! On your next baking adventure, try our HERSHEY'S Brownie Cake, which tastes (and looks!) just as wonderful as this Cocoa Meringue Cake recipe.
Ingredients & Directions
- Prep Time
- 30 minutes
- Bake Time
- 25 minutes
- Cool Time
- 1 hour 30 minutes
- Chill Time
- 15 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/2 cupbutter (1 stick), softened
-
2/3 cupsugar, plus 1/2 cup, divided
-
4eggs, separated
-
1 cupall-purpose flour
-
1/4 cupHERSHEY'S Cocoa
-
1-1/2 tspsbaking powder
-
1/2 cupmilk
-
1/4 tspcream of tartar
-
1/2 tspvanilla extract
-
1/4 cuppecans chopped
-
Cocoa Cream Filling:
-
2 Tbspsbutter
-
1/4 cupHERSHEY'S Cocoa
-
1/2 cupgranulated sugar
-
1/3 cuplight cream
-
1/4 tspvanilla extract
-
1/3 cuppowdered sugar
Step-By-Step Directions
Equipment Needed
oven & stovetop
9-inch round pans
mixer & mixing bowl
wire racks
serving plate
saucepan
bowl
measuring cups
1
Heat oven to 325°F. Grease and flour two 9-inch round baking pans.
2
Beat butter and 2/3 cup sugar in large bowl until fluffy. Add egg yolks; beat well. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture, beating until well blended. Spread batter into prepared pans.
3
Beat egg whites and cream of tartar in medium bowl until frothy. Gradually add remaining 1/2 cup granulated sugar and vanilla, beating until stiff peaks form. Carefully spread egg white mixture over cake batter in pans. Sprinkle pecans on top.
4
Bake 25 to 30 minutes or until meringue is golden. Cool 10 minutes. Loosen edges; gently invert onto wire racks. Remove pans. Place a second wire rack on cake bottoms; invert again so meringue sides are up. Cool completely.
5
Place one cake layer on serving plate, meringue side up. Prepare Cocoa Cream Filling; spread on top of meringue. Top with remaining cake layer, meringue side up.
Cocoa Cream Filling:
- Melt butter in small saucepan over low heat; add cocoa. Cook, stirring constantly, until thickened. Add granulated sugar and light cream; cook and stir until smooth. Remove from heat; stir in vanilla.
- Gradually add powdered sugar, stirring until well blended. About 3/4 cup filling.
-
Nutrition FactsServings Per Container 12 servingsServing size 1 slice (81g)Amount per servingCalories260% Daily Value*Total Fat 13g 17%Saturated Fat 7g 35%Trans Fat 0gCholesterol 100mg 33%Sodium 170mg 7%Total Carbohydrates 36g 13%Dietary Fiber 0g 0%Total Sugars 25gIncludes 24g Added Sugar 48%Protein 4gVitamin D 0 0%Calcium 36mg 2%Iron 2mg 10%Potassium 50mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
