Black Forest Meringue Cake

Sunday, 30 October 2016

Black Forest Meringue Cake


This Black Forest Meringue Cake is fit for a Queen (as well as my 3 boys!) It is a chocolate sponge sandwiched together between morello cherry jam and cream. On top is chocolate spread and a meringue with fresh cream and cherries. I couldn't get any fresh cherries as they aren't in season, but the tinned cherries worked well. Just make sure you take out the stones!

ingredients for black forest meringue cake

I should point out that as I do a lot of baking, this is only a small cake (using a 5inch cake tin.) For a Normal sized 8 inch cake you will need to double the ingredients. The merguine should be ok as it is. This make two tops for my cake. ( I wanted a spare incase one broke - which it did!)


Black Forest Meringue Cake

  • 4oz butter
  • 4oz caster sugar Sugar
  • 1oz cocoa powder
  • 3oz self raising flour
  • 2 medium eggs
  • 300ml double cream (for the inside and top of the meringue.)
  • Chocolate spread
  • Morello cherry jam

  • For The  Merguine 

  • 2 egg whites
  • 125 g caster sugar
  • 1/2 tsp cornflour
  • 1/2 tsp white wine vinegar
  • Cherries
  1. Mix all the cake ingredients together and put in 2 lined 5 inch round cake tins. Bake at 180C until  a skewer comes out clean. Allow to cool.
  2. Sandwich the cakes together with the cherry jam and whipped double cream. Spread chocolate spread on the top of the cake.
  3. To make the meringue, heat the oven to 120C. 
  4. Whisk the egg whites until stiff and slowly add the caster sugar, cornflour and vinegar.
  5. Draw a pencil circle the size of your cake on the back of some baking parchment. Pipe the meringue onto the parchment.
  6. Cook for 1hr, then turn off the oven and leave the meringue in there.
  7. Place on top of the cake and add cream and cherries.


slice of black forest merguine cake


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black forest meringue cake. Chocolate cake sandwiched together with cherry jam and cream and topped with meringue and cherries


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