Chocolate Meringue Buttercream Cake
Today I present to you the most old school recipe I have ever encountered. And I should say, I realize it may not be that old school for the average person, but I don’t have any old family cookbooks, so I think it’s super cool! Today’s recipe is inspired by a recipe my step cousin Marchesa made on Christmas Eve, and it’s from this old beat-up cookbook, right here:
Marchesa made the Concorde Cake recipe for Christmas Eve dessert, and it was the hit of the dinner! Everyone there besides me and my husband had already tasted it at Thanksgiving, and they couldn’t stop talking about it. Even with all the hype, it didn’t disappoint.
Concorde cake is layers of chocolate meringue with chocolate mousse in the middle. The reason I don’t call this post Concorde Cake is because my version is a little bit different. I tried making the chocolate mousse a few times and kept having issues with the eggs, so I ended up making a chocolate buttercream in the middle instead, like a traditional cake.
To get started, sift together confectioner’s sugar and cocoa powder:
In a separate bowl, beat egg whites on low speed until frothy:
Add granulated sugar, then bump the speed up to high and beat to soft peaks:
Quickly fold in the cocoa powder mixture:
Until it looks like this:
Pipe the meringue into circles on a piece of parchment paper:
And pipe out a few long logs too, for decoration later:
Bake for an hour, then let cool while you make the buttercream.
Beat softened butter and confectioner’s sugar around the bowl of a stand mixer:
Add melted chocolate and vanilla paste, and beat:
Time for assembly!
Cut the meringue logs with a knife, into one inch pieces:
Now you can either pipe an open cake made with stacked layers:
Or you can frost with an offset spatula like a normal cake:
(Also, don’t make fun of my piping skills. Not everyone can be Sprinkle Bakes 😉 hehe)
Chocolate Meringue Buttercream Cake
For the meringues:
- 3.5 tbsp cocoa powder (35g)
- 1 cup (150g) confectioner’s sugar
- 5 egg whites (3/4 cup) (155g)
- 2/3 cup (150g) granulated sugar
For the chocolate buttercream frosting:
- 8 oz bittersweet chocolate, finely chopped
- 2 sticks unsalted butter, softened (1 cup)
- 4 cups confectioner’s sugar
- 6 tbsp heavy whipping cream
- 1 tsp vanilla extract
- Preheat the oven to 300 degrees F.
- To make the meringues begin by sifting the cocoa powder and confectioner’s sugar together.
- With a hand mixer, beat the egg whites on medium-high speed until they begin to foam. Once the eggs are foamy add 1/3 cup of the sugar. Continue to beat the eggs until they form soft peaks are are beginning to get glossy. Stream in the remaining 1/3 cup of sugar and beat until combined.
- Fold the dry ingredients into the egg and sugar mixture, working quickly so the egg whites don’t deflate. Load the mixture into a piping bag and pipe six 6 inch disks on a parchment lined baking sheet. Pipe long tubes with the remainder, about 1/2 inch in diameter, as these will be used for garnish later.
- Bake for an hour until meringues are dry and firm to the touch.
- To make the buttercream begin by melting the chocolate in the microwave in intervals of 30 seconds, removing to stir after every interval. Set aside and allow to cool.
- Meanwhile, cream the butter and sugar in the bowl of an electric mixer until all the sugar is incorporated and the mixture is smooth. Stream in the cream while the mixer is running. Add the vanilla extract. Finally, add the melted chocolate and mix to combine.
- To assemble, pipe or spread chocolate buttercream on the top of a meringue disk. Top with a second meringue disk and pipe or spread more buttercream on top of that disk. Follow with a third disk and top with even more buttercream.
- For the garnish, cut the meringue pipes into inch long pieces and top the cake with them. The cake is ready to serve. Enjoy!
Meringue recipe adapted from Concorde Cake in the Lenotre’s Desserts and Pastries cookbook.