A cake made of good things only: chocolate, coffee and meringue

This cake is delicious and, thus, crowd-pleasing at parties and gatherings. We will make this cocoa coffee cake by sandwiching two large, crispy, chewy coffee-hazelnut meringues with a creamy mocha-mousse filling. We can top this item with a dusting of cocoa powder or chocolate shavings. You will love this recipe because it is made irresistible by striking a perfect balance between light and indulgent flavors.

Ingredients

Meringue:

• 10 gm pure coffee extract
• 5 gm water
• 75 gm hazelnut meal/flour
• 10 gm cornstarch
• 1/2 tsp ground cinnamon
• 4 large egg whites
• 180 gm confectioners’ sugar

Filling:

• 475 ml heavy cream, divided
• 10 gm pure coffee extract
• 4 large egg yolks
• 225 gm white chocolate, finely chopped
• 225 gm Cadbury Bournville chocolate, finely chopped
• Pinch of salt

Method

Preparing the Meringue:

• Preheat your oven to 120°C. Line two large baking trays with parchment paper. Using the bottom of a 23 cm springform pan, trace a circle onto each sheet of parchment.
• In a small bowl, mix the coffee extract with water. In another bowl, combine the hazelnut meal, cornstarch, and cinnamon.
• In a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Gradually add the confectioners’ sugar and continue beating at high speed until stiff peaks form, about 2–3 minutes.
• Gently fold in the hazelnut mixture, followed by the coffee extract.
• Divide the meringue mixture evenly between the traced circles on the baking trays. Spread it out using an offset spatula.
• Bake the meringues for an hour, rotating the trays halfway through, until they are lightly browned and crisp. Cool completely on wire racks.
  
  

Preparing the Filling:

• In a heatproof bowl set over a saucepan of simmering water, heat 120 ml of cream with the coffee extract until warm.
• In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then return the mixture to the heatproof bowl over simmering water. Stir constantly for about 7 minutes, until the custard thickens slightly.
• Add both chocolates and a pinch of salt to the custard. Let it sit over the heat for 3 minutes until almost melted, then remove from the heat and stir until smooth. Allow the mixture to cool.
• Whisk the remaining 355 ml of cream in a large mixing bowl until it forms stiff peaks. Using a spatula, fold the whipped cream into the cooled chocolate custard carefully to maintain its airy texture. Ensure the mixture is smooth and uniform without any streaks. Chill the mousse in your refrigerator for about 30 minutes until it sets slightly.

Assembling the Cake

Trim the meringues to fit perfectly into a 23 cm springform pan. Place one meringue layer at the bottom of the pan as the base. Spread your chocolate mousse evenly over it, smoothing the surface with a spatula. Gently place the second meringue layer on top. Press it lightly so it will be secured. Cover the pan and refrigerate for a minimum of 6 hours or, ideally, overnight to allow the flavors to meld.

Serve

Breathe and be patient because this part can be tricky! When you want to serve it, carefully remove the cake from the springform pan. Sprinkle a light dusting of cocoa powder or confectioners’ sugar over the top for a decorative touch. We will give you a pro tip—use a sharp knife warmed in hot water, wiping it clean between cuts- This should yield you neat slices!

When you make this Cocoa Coffee Cake, you'd realize that it is more than just a dessert—it's an experience that blends the boldness of coffee, the richness of chocolate, and the delicate crispness of meringue into a masterpiece. The flavors and textures that the cake provides are amazing and will leave you asking for more. The contrast between the airy meringue layers and the velvety chocolate mousse delivers you, and your guests too, a treat that is utterly sophisticated and thoroughly indulgent in every bite. This cake is bound to captivate both the palate and the heart. Take your time with every bite.