Best 8 Chocolate Meringue Cake With Coffee Buttercream Recipes

CHOCOLATE CAKE WITH COFFEE BUTTERCREAM

Steps:

• Preheat the oven to 325°F. Grease three 8-inch round cake pans, line each of them with parchment, grease the parchment and dust the pans and parchment with cocoa powder. Set them aside.
• In a medium bowl, mix the cocoa powder, sour cream and hot water. Set aside for later.
• In another medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until it is light and fluffy.
• Add the sugars to the bowl of the mixer and beat on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
• Add the eggs one at a time, beating well between each addition. Add the vanilla, and beat well.
• With the mixer on low, add the whisked dry ingredients alternately with the cocoa mixture, scraping the sides of the bowl as needed.
• Give the mixture a last stir by hand before dividing among the three prepared pans.
• Bake the cake layers for 30 to 40 minutes, or until a cake tester inserted into the center of the cake comes out clean. The cake will pull away from the sides of the pan when the cake is done.
• Let the cake cool in the pans for 30 minutes before flipping them onto a wire rack to cool completely. Wrap them in plastic wrap to store them.
• Place the wrapped cake layers in the freezer while you prepare the buttercream.
• In a medium saucepan, whisk together the sugar and flour. Whisk in the milk and cream, and cook over medium heat, whisking often until the mixture boils and thickens. This takes a good 15 minutes.
• Transfer the thickened mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until the mixture is completely cooled, about 10 minutes (don't just feel the bowl, check the mixture itself to be sure it has cooled!).
• Reduce the speed to low and add the butter, mixing until it is thoroughly incorporated. Increase the speed to medium-high to make the frosting light and fluffy.
• Add the vanilla and the espresso (or coffee extract) to taste.
• Trim the cake layers so that they are flat and levelled.
• Place one cake layer in the center of a serving plate. Place parchment strips to cover the exposed plate and catch any buttercream/ganache drips.
• Top the first layer with 1 1/4 cups buttercream. Place the second layer over the buttercream, and repeat with another 1 1/4 cup of buttercream and the third layer.
• Frost the top and sides of the cake with what's left of buttercream. Place the cake in the fridge while you make the chocolate glaze.
• Place the chocolate, butter, and corn syrup in the top of a double boiler.
• Stir the mixture with a small spatula until the ingredients have melted and the glaze is smooth.
• Take the pan off the heat, and stir for a few minutes to allow the glaze to cool and thicken a little.
• Slowly pour the glaze over the top of the cake, pushing tiny droplets down the sides.
• Let the glaze set for a few minutes before decorating the cake with a few chocolate pearls.
• Refrigerate the cake for 20 minutes to set the glaze. The cake should be served at room temperature.

CHOCOLATE MERINGUE FOR CHOCOLATE MERINGUE CAKE WITH COFFEE BUTTERCREAM

Steps:

• Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Using a marker, trace 10-inch circles on each sheet of parchment; turn paper marked-side down. In a large bowl, sift together confectioners' sugar and cocoa powder; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Add the cream of tartar and whisk until soft peaks form. With mixer running, gradually add the granulated sugar, whisking until stiff glossy peaks form, 4 to 5 minutes. Sift in the confectioners' sugar and cocoa mixture in three additions, folding after each addition, until mostly incorporated.
• Transfer meringue to a large pastry bag fitted with a 1/2-inch plain tip. Starting just within the marked circles, pipe meringue, working inward in a spiral pattern. Bake for 2 hours. Turn off oven, allowing meringues to dry out until oven is completely cool, at least 4 hours and up to overnight.

ANNA CHWISTEK

Steps:

• Combine the flour with the potato starch, baking powder and cocoa powder.Crack the eggs and beat the egg yolks with half of the sugar until a very light mixture. Beat the egg whites until stiff, then gradually add the remaining sugar, whisking constantly, until a stiff and shiny mixture. Add the egg yolks and gently stir with a spatula. Then sift the dry ingredients and stir gently with a spatula just until combined.
• Line a 18 (or 20) cm springform with parchment paper and grease the sides with butter. Pour the batter and bake until a toothpick inserted into the center comes out dry, about 35-40 minutes at 170°C. Let cool completely.
• Start to beat the egg whites, add salt and beat until fluffy. Then slowly add the sugar, little by little, beating constantly until a thick and glossy meringue mixture.Prepare 2 sheets lined with baking paper and draw two 17 (or 19) cm circles. Put three tablespoons of the mixture on the drawn circles and smooth the top. Put the rest of the mixture into a piping bag with a decorative tip and squeeze tiny meringues for the decoration.Place the meringue in the oven preheated to 150°C, after 5 minutes, reduce the temperature to 110°C and dry for 60 minutes with the door slightly open. Then reduce the temperature to 100°C and dry further for 120 minutes with the door slightly open.Turn off the oven, close the door and leave the meringue to cool completely. If you have the time, make the meringue the day before and leave to dry overnight.
• Dissolve the coffee in warm milk. Place the egg whites into your mixer bowl, add the sugar and place the bowl over a saucepan with simmering water. Stir constantly with a whisk until all sugar is dissolved. It takes about 3 to 5 minutes. Rub the egg whites between your fingers, when sugar has dissolved, it's ready. Transfer the bowl to the mixer and start beating using a whisk attachment until glossy stiff peaks form and the bowl is cool. This takes about 10 minutes. Remove the bowl and start gradually, piece by piece, adding butter, beating with a hand mixer on the smallest gear. First, it will get curdled, but keep mixing on low until smooth and silky. At the end add the vanilla and coffee.
• Put the blueberry jam into a saucepan, add water and lemon juice and heat over low heat.
• Put the chocolate and the cream in a saucepan and heat over low heat. Stir until a smooth chocolate sauce.
• To assemble cut the cake into three layers, place one layer, flat side up, on a plate or cake stand, spread 3 tablespoons of blueberry jam, then 2 tablespoons buttercream, place the meringue and spread with 2 tablespoons buttercream. Place the second cake layer, spread with jam, then the buttercream, put the meringue and spread with buttercream. Add the third cake layer and spread with jam.Cover the top and sides of the cake with a thin layer buttercream, pour the ganache over the top, decorate with the mini meringues and the remaining buttercream. Chill 30 minutes or until ready to serve. Enjoy!

CHOCOLATE CAKE WITH RASPBERRY MERINGUE BUTTERCREAM

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
• Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes.
• Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes, then transfer from the pans to wire racks to cool completely.
• For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves.
• Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes.
• Turn the mixer to medium speed and add the butter, a little at a time. Add the confectioners' sugar and vanilla, and mix.
• Fold in the raspberry paste extract right before icing the cake.
• To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total). Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked.

CHOCOLATE-COFFEE DACQUOISE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Mark out a 13x10-inch rectangle on parchment paper; place it on a baking sheet.
• Combine ground almonds, ground hazelnuts, 1/2 cup of caster sugar, cornstarch, and salt in a bowl.
• Whip egg whites and cream of tartar together in another bowl until foamy, then mix in the remaining 1/2 cup caster sugar until glossy and stiff. Fold in the nut-sugar mixture in two batches. Spread the meringue onto the parchment paper and mist the surface with water.
• Bake in the preheated oven for 90 minutes, then turn off the oven and leave the meringue inside for another 90 minutes. Remove to a wire rack to cool.
• Whisk egg yolks, confectioners' sugar, cornstarch, and salt for buttercream together in a bowl.
• Heat milk to a simmer. Pour milk into the yolk mixture, whisking until smooth. Return mixture to the heat and continue whisking until thickened and stiff. Transfer custard to a bowl, cover, and refrigerate until set, about 2 hours. Before using, bring to room temperature, about 30 minutes.
• Dissolve instant coffee in hot water.
• Whip butter in a bowl until light. Beat in the custard in 3 batches until just combined. Add coffee mixture and beat until light and fluffy.
• Place chocolate for ganache in a heat-proof bowl. Heat cream and corn syrup to a simmer in a small saucepan; then pour over the chocolate to soften. Stir until smooth and cool for 5 minutes.
• Peel off paper from meringue and transfer to a cutting board. Use a serrated knife to trim the edges and cut into 4 equal rectangles. Spread 3 rectangles each with about 1/4 cup ganache. Refrigerate until firm, about 1 hour.
• Spread remaining rectangle with about 1/2 cup buttercream; place on a wire rack. Place one ganache-coated meringue, chocolate-side down on top and press gently. Spread on 1/2 cup buttercream and repeat with the remaining meringue. Frost the top and sides of the cake with the remaining buttercream. Refrigerate until firm, about 1 hour more.
• Microwave remaining ganache in a microwave-safe bowl in 15-second intervals, until warm and runny. Pour over cake and garnish with whole hazelnuts.

CHOCOLATE AND HAZELNUT MERINGUE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
• Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
• Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside.
• In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
• Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
• Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

CHOCOLATE SWISS MERINGUE BUTTERCREAM

Steps:

• In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
• Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
• In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
• Fill and frost 1 (8-inch) three-layer cake.

CHOCOLATE MERINGUE CAKE

Steps:

• FOR CAKE:.
• Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
• In a separate bowl, beat butter at medium speed until creamy.
• Add sugar and beat well.
• Add egg yolks, one at a time and beat until well blended after each addition.
• In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
• In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
• Stir in the pecans and mix well.
• Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
• Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
• Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
• CREAM CHEESE FILLING:.
• Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
• Once the cake cools completely, spread this filling between the layers.
• GANACHE:.
• Bring whipping cream to a simmer in a heavy saucepan over medium heat.
• Remove from heat and add chocolate, stirring until the chocolate is melted.
• Cool until ganache becomes a spreading consistency (stirring often).
• Frost the top and sides of the cake with ganache reserving 1/2 cup.
• MERINGUES:.
• Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
• Gradually add sugar; beating until soft peaks form and sugar dissolves.
• Fold in chocolate.
• Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
• Transfer to wire racks to cool completely.
• Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
• TO SERVE THE CAKE:.
• Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
• TO STORE:.
• IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.