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Chocolate Meringue Cake Recipe with Chocolate Covered Cherries

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This decadent Chocolate Meringue Cake with Chocolate Covered Cherries is a chocolate lover’s dream! A thick chocolate meringue is layered on top of chocolate cake and topped with chocolate covered cherries. This cake is a lot of work but well worth the reward!

This recipe for Chocolate Meringue Cake is very involved. Make sure you read through it a few times until have an understanding of the process, and print it out. If you don’t have experience with baking, see my tips below! I answer many questions such as what are soft peaks, and what does it mean to fold ingredients.

If you are looking for simpler cakes to make that also look amazing, try my Red Velvet Cake with Cream Cheese Filling or Chocolate Zucchini Bundt Cake.

Chocolate Meringue Cake Recipe with Chocolate Covered Cherries

Chocolate Meringue Cake Ingredients

To make this chocolate cake with meringue, you will need the following ingredients (see the recipe card below for exact amounts):

  • dark chocolate
  • unsalted butter
  • eggs
  • brown sugar
  • vanilla extract
  • all purpose flour
  • baking powder
  • almond meal
  • granulated sugar
  • white vinegar
  • cornstarch
  • cocoa powder
  • fresh cherries
  • chocolate almond bark
  • semi sweet chocolate chips
Chocolate Covered Cherry

How to Make Meringue Cake

To make Chocolate Meringue Cake, first you are going to make the cake layer, then the meringue layer, and then the chocolate covered cherries.

Step 1. Make Chocolate Cake

Preheat the oven to 325 degrees. Lightly grease an 8-inch springform pan.

Using a double boiler, met the butter and chocolate together until just melted. Remove from heat and let it stand for a couple minutes.

In a large bowl, whisk the eggs, egg yolks, brown sugar, and vanilla for about 5 minutes until the mixture is pale and has doubled in size. Add melted chocolate and butter, flour, baking powder, and almond meal and gently fold until combined.

Place the batter in the springform pan and bake for about 25 minutes until it’s just barely set. It will finish cooking once you add the meringue. Test it by inserting a fork or skewer. Some batter should stick to it. Remove from the oven, set aside. As soon as you take the cake out of the oven, start the meringue.

How to Make Meringue

Step 2. Make Chocolate Meringue

Making the meringue for the Chocolate Meringue Cake is probably the most difficult part. First, increase the oven temperature to 350 degrees.

Place egg whites in a dry, clean bowl and beat them to soft peaks. Start on low or medium-low speed, and increase the speed only when the egg whites become foamy. Slowly add the sugar. When you’re done with the sugar, add the vinegar and beat until meringue is glossy. Add the cornstarch and cocoa and gently fold until combined. Finally, slowly drizzle the melted chocolate and fold a few times.

Place meringue on top of the cake and bake for about 15-20 minutes or until the meringue develops a dry crust. Remove from the oven when done and let is stand for a bit.

Step 3. Make Chocolate Covered Cherries

Wash the cherries and pat dry. Set out a piece of parchment or wax paper.

Place the almond bark and chocolate into a microwave safe bowl. Heat in 20 second incriminates until melted, making sure not to burn.

Dip cherries into chocolate and place on paper to set. Add to the top of the Chocolate Meringue Cake.

Chocolate Meringue Cake

FAQs

What Are Soft Peaks?

Whipping egg whites at a low speed for a longer period of time creates peaks. There are soft, firm and stiff peaks. When you turn your whisk upside down, and the peaks are just starting to hold, that is a soft peak. The best way to learn how to do this is to watch a video on how to form soft peaks and then to practice at home.

What Does It Mean to Fold In Ingredients ?

To fold in ingredients is a simple action carried out with a rubber spatula or wooden spoon. It is a way to gently incorporate ingredients and not totally combine them like with whisking or beating. Here’s a good tutorial video if you need a visual aid.

How Do I Stop My Meringue from Collapsing?

When meringue cools too quickly, it will crack. If this happens, try slowing the cooling process by turning the oven off and letting the cake cool in the oven. If your meringue is collapsing, it could mean that your eggs are old, or that you beat the egg whites too quickly. The air bubbles created when you beat the egg whites need to be stable. This is not quick process, so do not rush it if you want that perfect meringue! For more help with making meringue, check out this post.

Chocolate Meringue Cake with Chocolate Covered Cherries

Don’t let the challenge of making meringue keep you from trying this delicious cake. Chocolate cake is layered with meringue and topped with chocolate covered cherries.
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Desserts
Cuisine American
Servings 12
Calories 420 kcal

Ingredients
  

For the cake:

  • 1 1/2 cups dark chocolate chopped
  • 3/4 cup unsalted butter chopped
  • 2 large eggs
  • 4 egg yolks
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup all purpose flour sifted
  • 1/2 teaspoon baking powder sifted
  • 1/3 cup almond meal

For the meringue:

  • 4 egg whites
  • 3/4 cup granulated sugar
  • 1 teaspoon white vinegar
  • 2 teaspoons cornstarch sifted
  • 1 Tablespoon cocoa powder
  • 1/4 cup dark chocolate melted

For the chocolate covered cherries:

  • 8-10 fresh cherries
  • 1 block chocolate almond bark
  • 1/4 cup semi sweet chocolate chips

Instructions
 

For the Cake:

  • Preheat the oven to 325 degrees. Lightly grease an 8-inch springform pan.
  • Using a double boiler, met the butter and chocolate together until just melted. Remove from heat and let it stand for a couple minutes.
  • In a large bowl, whisk the eggs, egg yolks, brown sugar, and vanilla for about 5 minutes until the mixture is pale and has doubled in size.
  • Add melted chocolate and butter, flour, baking powder, and almond meal and gently fold until combined.
  • Place the batter in the springform pan and bake for about 25 minutes until it’s just barely set. It will finish cooking once you add the meringue. Test it by inserting a fork or skewer. Some batter should stick to it.
  • Remove from the oven, set aside. As soon as you take the cake out of the oven, start the meringue.

For the Chocolate Meringue:

  • First, increase the oven temperature to 350 degrees.
  • Place egg whites in a dry, clean bowl and beat them to soft peaks. Start on low or medium-low speed, and increase the speed only when the egg whites become foamy.
  • Slowly add the sugar. When you’re done with the sugar, add the vinegar and beat until meringue is glossy.
  • Add the cornstarch and cocoa and gently fold until combined.
  • Finally, slowly drizzle the melted chocolate and fold a few times.
  • Place meringue on top of the cake and bake for about 15-20 minutes or until the meringue develops a dry crust.
  • Remove from the oven when done and let is stand for a bit.

For the Chocolate Covered Cherries:

  • Wash the cherries and pat dry. Set out a piece of parchment or wax paper.
  • Place the almond bark and chocolate into a microwave safe bowl.
  • Heat in 20 second incriminates until melted, making sure not to burn.
  • Dip cherries into chocolate and place on paper to set. Add to the top of the cake.

Nutrition

Serving: 1Calories: 420kcalCarbohydrates: 37gProtein: 6gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 124mgSodium: 57mgPotassium: 271mgFiber: 4gSugar: 27gVitamin A: 496IUVitamin C: 0.4mgCalcium: 60mgIron: 4mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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Recipe Rating




Emily Enchanted

Thursday 11th of August 2022

I love this recipe because it is a non-traditional cake with so much flavor.