This is a classic European chocolate ganache meringue cake recipe. Easy to make but decadent, this recipe is the perfect option for chocolate lovers.
Chocolate ganache meringue cake is one of my favorite dessert recipes out there. Easy to make, delicate, and elegant, this cake is definitely a good choice for any romantic dinner, birthday, or other celebration.
The cake is made with layers of delicate meringue alternating with layers of chocolate ganache.
The chocolate ganache is made with high-quality chocolate. After the layers of meringue are baked, the cake is filled with chocolate ganache and decorated. Pretty easy if you ask me.
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🧾 Ingredients Needed
For the Meringue Layers:
- Egg whites – create an airy, crisp base for each cake layer.
- Granulated sugar – stabilizes the meringue and adds structure and sweetness.
- Cream of tartar – helps the egg whites whip up firm and hold their shape.
- Salt – balances the sweetness and enhances overall flavor.
- Vanilla extract – adds a light, fragrant note to the meringue.
- Lemon juice – adds acidity to stabilize the meringue and brighten the flavor.
For the Chocolate Ganache:
- Heavy cream – provides the rich, silky base for the ganache.
- Semi-sweet or dark chocolate, chopped – melts into the cream for a smooth, decadent filling and frosting.
How To Make The Meringue Layers
Step 1. Separate the egg whites from the yolks. As we will not need the yolks for this recipe, you can go ahead and freeze them now for later use.
Put the egg whites in a mixer bowl and start beating them. I used my KitchenAid mixer but a hand mixer works well too.
Add a pinch of salt, cream of tartar(stabilizes the eggs), lemon juice, and vanilla. While the egg whites are mixing, pour slowly the sugar and continue beating them until you get a stiff pick.
Step 2. Grab a pastry bag and fill it with egg whites. (If you do not have a pastry bag, a gallon-size Ziploc plastic bag would do it.)
Step 3. Line two cookie trays with parchment paper. Grab a pencil and a 10" springform cake pan and draw a circle using the bottom of the springform on the parchment paper. You should be able to fit two circles inside a cookie pan. You will probably have 3-4 layers of meringue coming out of your egg whites.
Step 4. Cut a hole at a corner of your Ziploc bag, big enough to pour the egg whites inside of the circle on the baking tray.
Do it like a spiral that starts from the pencil marks to the middle of the circle. Grab a spatula and smooth out the meringue. Repeat the operation for all the circles on the parchment paper.
Play with the rest of the egg whites and make little meringue cookies that you can either eat later or decorate the cake with. Here you have the process:
Bake the meringue at 212F(100C) for 90-100 minutes. Turn off the oven and let the meringue dry overnight in your oven.
How To Make The Chocolate Ganache
The next day, prepare the ganache. Bring the heavy cream to a boil. Grab a bowl and put the chocolate in it. You can use semi-sweet or dark chocolate, as you wish.
When the heavy cream boils (pay attention to the stove as the cream will rise very quickly), remove it from the stove and pour it over the chocolate. Let it sit for 2-3 minutes without touching it.
Mix until all the chocolate is melted and you have a smooth, silky mixture. Refrigerate the ganache for a few hours.
When you are ready to assemble the cake, bring the ganache out of the fridge and let it sit in the kitchen until it gets to room temperature.
How To Assemble The Cake
All it takes is one layer of meringue and one layer of ganache, then repeat until all the layers of meringue are covered in chocolate ganache. Use a spatula to spread the chocolate.
Tip: I like using a springform cake pan to assemble the cakes. This way it is easier to obtain a smoother finish of the cake and keep them straight.
As I said before, place one layer of meringue on the bottom of the springform, then spread chocolate ganache over. Repeat with all layers. The chocolate ganache should be on top as the last layer.
Remove the edges of the springform and cover the cake with the ganache using a cake spatula. Or leave it uncovered for a more rustic look. Decorate it with the shavings from the meringue, as I did here, on a different occasion:
Do not refrigerate it for an hour. Keep it out so the meringue layers have time to absorb some of the moisture from the chocolate ganache. The cake will end up being a delicious, moist dessert.
Serve this for a birthday or any celebration, and everyone will lick their plates, and their spoons and get very envious of you for creating such a "complicated", delicate, and beautiful cake.
Keep it refrigerated until an hour before you serve it.
This time, I decorated the cake for Valentine's Day. It is decadent and delicious and deserves to be on the table for a romantic night.
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📖 Recipe
Chocolate Ganache Meringue Cake
Equipment
- Optional: Use a 10" springform pan for assembling the cake
Ingredients
For the meringue layers
- 4 egg whites from large eggs
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 1 tablespoon vanilla
- juice of 1 lemon
For the chocolate ganache
- 2 cups heavy cream
- 1 pound semi-sweet chocolate or dark chocolate, chopped
Instructions
Make The Meringue Layers:
- Preheat the oven to 212°F (100°C).
- Separate the egg whites from the yolks. You won’t need the yolks, save or freeze them for another recipe.
- In a mixing bowl, beat the egg whites until soft peaks form.
- Add the salt, cream of tartar, lemon juice, and vanilla.
- With the mixer running, gradually add the granulated sugar. Continue beating until stiff, glossy peaks form.
- Transfer the meringue to a pastry bag or a Ziploc bag with a corner cut off.
- Line two baking trays with parchment paper. Use a 10" springform base to trace two 10-inch circles on the parchment.
- Pipe the meringue in a spiral, starting from the outer line and moving inward to fill the circles.
- Smooth each circle gently with a spatula.
- Use any leftover meringue to pipe small cookies—perfect for snacking or decorating.
- Bake the meringue layers at 212°F (100°C) for 90–100 minutes.
- When done, turn off the oven and let the layers dry out overnight inside the oven.
Make The Chocolate Ganache:
- In a small pot, bring the heavy cream to a boil.
- Place the chopped chocolate in a heatproof bowl.
- Pour the hot cream over the chocolate and let it sit for 2–3 minutes.
- Stir until smooth and glossy.
- Refrigerate the ganache for a few hours until it thickens slightly.
- Before using, bring it to room temperature, then beat with a mixer for 2 minutes until fluffy. Do not overbeat.
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