I’m excited to share this Chocolate Meringue Layer Cake recipe adapted from Gemma Stafford’s cookbook, Bigger Bolder Baking: A Fearless Approach to Baking Anytime, Anywhere. This stunning dessert features two thin chocolate meringue discs, a silky three-ingredient chocolate mousse, and light whipped cream topped with chocolate shavings. The contrast of crunchy meringue and creamy fillings makes every bite utterly satisfying.
Table of Contents
- About the Recipe
- Suggested Tips
- Recipe
About the Recipe
This cake is different from a traditional chocolate cake: it’s built from two thin, crisp chocolate meringue layers filled with a simple three-ingredient chocolate mousse and finished with lightly sweetened whipped cream and chocolate shavings. The result is an elegant dessert with a delightful balance of textures and deep chocolate flavor.
Suggested Tips for Making Gemma’s Chocolate Meringue Layer Cake
Preparation Tips
- Confirm you can fit two parchment-lined baking sheets or jelly roll pans in your oven before beginning. I fit two 15″ x 10″ x 1″ pans side by side.
- If your pans are slightly smaller than the book’s recommendation, reduce the meringue discs to 9″ rounds; they will still work beautifully.
- For near-perfect circles, trace round guides onto parchment paper, then flip the paper so the pencil side is down and spread the meringue onto the reverse side.
- Remove any traces of grease from bowls, whisks, or utensils by wiping them with a paper towel dampened with distilled white vinegar. Clean equipment helps egg whites whip properly.
3-Ingredient Chocolate Mousse
- The mousse quantities shown in this recipe have been halved from the original. If you want to make mousse alone, double the amounts.
- Use pasteurized egg whites if possible. Pasteurized eggs reduce the risk of foodborne illness when consuming lightly cooked or raw egg whites.
- After making the mousse, cover and chill it until the meringue discs are ready. Give the mousse a quick whisk before assembling to restore a smooth texture.
Whipped Cream
- Make the whipped cream while the meringue discs dry, refrigerate it, and re-whip briefly before assembly if needed.
- If you prefer sweeter whipped cream, add 1 teaspoon vanilla extract and 2–3 tablespoons sifted confectioners’ sugar.
Chocolate Meringue Discs
- Bake the meringue discs until set, then turn the oven off and leave them inside to dry for 3 hours. Don’t open the oven during this drying time to prevent cracks and uneven drying.
- Handle the cooled meringue discs very gently when removing them from the parchment; they are crisp and fragile.
Assembling the Cake
- Use an offset spatula to spread the mousse and whipped cream. Apply fillings gradually for even coverage and to reduce stress on the meringue layers.
- Meringue discs may crack slightly during assembly—this is normal and won’t affect the taste.
- To create chocolate shavings, use a vegetable peeler on the long side of a room-temperature chocolate bar for best results.
Final Tip
- If you enjoy this recipe, consider exploring Gemma Stafford’s Bigger Bolder Baking cookbook for more approachable and creative baking ideas.
Chocolate Meringue Layer Cake
5 from 1 vote
Author: Jennifer
Prep: 45 mins
Cook: 4 hrs 15 mins
Total: 5 hrs
Servings: 10
This Chocolate Meringue Layer Cake features two thin chocolate meringue layers filled with creamy three-ingredient chocolate mousse and whipped cream, then finished with chocolate shavings. Crisp, creamy, and delightfully chocolatey.
Ingredients
Chocolate meringue layer cake
- 6 large egg whites, room temperature, pasteurized
- 2 cups sugar
- 2 1/2 tsp cornstarch
- 1 tsp distilled white vinegar
- 3 tbsp unsweetened cocoa powder, sifted
- Chocolate shavings, for garnish
3-ingredient chocolate mousse
- 1 cup chopped bittersweet chocolate
- 1/4 cup whole milk
- 3 large egg whites, room temperature, pasteurized
Whipped cream
- 2 cups heavy cream
Instructions
Chocolate meringue layer cake
- Preheat the oven to 275°F (135°C). Line two baking sheets with parchment paper.
- Using a stand mixer with the whisk attachment or a handheld mixer, beat the egg whites on low speed for 2 minutes until bubbles form.
- Increase to medium-high and whip until the egg whites start to thicken, about 2–3 minutes.
- Add the sugar, 1 tablespoon at a time, until fully incorporated and the whites are glossy and doubled in volume.
- Fold in the cornstarch, vinegar, and sifted cocoa powder and beat 2 minutes more.
- Spread flat 10-inch (or 9-inch if needed) round discs of meringue on the prepared sheets.
- Bake 1 to 1 1/4 hours. Turn the oven off and leave the meringue inside to dry for 3 hours without opening the door.
- Meanwhile, whip the heavy cream to stiff peaks and refrigerate until assembly.
3-ingredient chocolate mousse
- Place chopped chocolate and milk in a heatproof bowl and gently melt together in short bursts in the microwave or over a bain-marie. Set aside to cool slightly.
- Whip the egg whites until stiff peaks form.
- Fold a spoonful of the whipped egg whites into the chocolate to loosen it, then gently fold in the remaining egg whites until fully incorporated.
Assemble the cake
- Place one meringue disc on a serving plate. Spread the chocolate mousse over it, then top with half the whipped cream.
- Gently place the second meringue disc on top and finish with the remaining whipped cream. Garnish with chocolate shavings.
- Keep refrigerated and enjoy within 2 days.
Notes
- Prep time is approximate; the 45-minute estimate includes making the meringue discs, mousse, and whipped cream.
- Use pasteurized egg whites when possible for safety when consuming lightly cooked or raw egg whites.
- A bain-marie (double boiler) gently melts chocolate: simmer water in a saucepan, set a heatproof bowl over it (water should not touch the bowl), and stir the chocolate and milk until melted.
- To make chocolate shavings, run a vegetable peeler along the long side of a room-temperature chocolate bar.
- Recipe reprinted with permission from the original cookbook publisher.
Nutrition
Calories: 442 kcal |
Carbohydrates: 52 g |
Protein: 6 g |
Fat: 24 g |
Saturated Fat: 15 g |
Sugar: 48 g
Carbohydrates: 52 g |
Protein: 6 g |
Fat: 24 g |
Saturated Fat: 15 g |
Sugar: 48 g
Nutritional information is an estimate and will vary based on ingredients used.
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