Mocha Cake With Fluffy Meringue Topping Recipe

Name: Mocha Cake With Fluffy Meringue Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 9 ounces unbleached all-purpose flour (about 2 cups); 1 cup granulated sugar; 1 cup packed dark brown sugar; 3/4 cup unsweetened cocoa; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup canola mayonnaise (such as Hellmann's); 3 tablespoons canola oil; 1 cup hot strong brewed coffee; 2 teaspoons vanilla extract; 1/3 cup semisweet chocolate chips; Cooking spray; Topping:; 9 tablespoons sugar; 1/4 teaspoon cream of tartar; 1/4 teaspoon salt; 6 large egg whites; 1/3 cup light chocolate syrup

Servings: persons

Cake:
9 ounces unbleached all-purpose flour (about 2 cups)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup canola mayonnaise (such as Hellmann's)
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semisweet chocolate chips
Cooking spray
Topping:
9 tablespoons sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
6 large egg whites
1/3 cup light chocolate syrup

1
Preheat oven to 350u00b0.
2
To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate chips; pour batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
3
To prepare meringue, combine 9 tablespoons sugar and next 3 ingredients in the top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150u00b0, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form. Spread meringue over cake. Store cake, loosely covered, in refrigerator. Drizzle each serving with 1 teaspoon chocolate syrup.

1720

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, 9 ounces unbleached all-purpose flour (about 2 cups), 1 cup granulated sugar, 1 cup packed dark brown sugar, and more.

Yes, Mocha Cake With Fluffy Meringue Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mocha Cake With Fluffy Meringue Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions