{"id":1368,"date":"2021-09-17T09:06:37","date_gmt":"2021-09-17T09:06:37","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=1368"},"modified":"2025-02-27T19:31:10","modified_gmt":"2025-02-27T19:31:10","slug":"chocolate-meringue-smores-cake","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/chocolate-meringue-smores-cake\/","title":{"rendered":"Chocolate & Meringue S’mores Cake"},"content":{"rendered":"\n
DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS. <\/h5>\n\n\n\n

This Chocolate & Meringue S’mores Cake brings together all that is good about a s’more. Rich, moist chocolate cake is topped with an easy meringue topping. This all then gets toasted gently\/blowtorched before topping with extra chocolate and biscuit crumbs. If you’re in the UK, you’ll want digestive biscuits. If you’re US based, it’s gonna be Graham Crackers.<\/p>\n\n\n\n

The cake itself is really easy, and uses lots of liquid to ensure it stays moist. I like to add essentially a whole hot chocolate, milk and all, into the batter. This gives extra cocoa flavour without too much dryness. Mix the batter until everything is just about combined, then it goes into a loaf tin.<\/p>\n\n\n\n

The frosting is a lot easier than it may look. You’ll want to whisk egg whites and sugar, spread over the cooled cake before either baking for a few minutes in a hot oven, or use a blow torch. A few extras at the end and this really is something special. You could easily double the quantities and make into a circular layered cake – for a birthday or similar.<\/p>\n\n\n\n

I make this Chocolate & Meringue S’mores Cake in a classic 2 lb loaf tin (like this on<\/a>e) and recommend a high speed mixer for when combining the dry and wet ingredients (with\u00a0a mixer like this<\/a>). If you\u2019re looking for other loaf cake ideas, check out this\u00a0Glazed Jamaican Ginger Loaf Cake\u00a0or this\u00a0Strawberry and Lime Drizzle Cake.<\/a> For more baking inspiration, head over to my Instagram<\/a>.<\/p>\n\n\n\n

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Chocolate & Meringue S’mores Cake<\/h2>\n\t\t
<\/div>\n\t\t
A moist chocolate cake topped with meringue frosting, chocolate and crushed biscuits to recreate a classic!<\/span><\/div>\n\t\t
<\/div>\n\t\t\n\t\t
<\/div>\n\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\t\n\t\t\n\t\t
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Prep Time: <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time: <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time: <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t\t
Servings: <\/span>10<\/span><\/div>\n\t\t\n\t\t
Author: <\/span>Florence Jackson<\/span><\/div>\n\t\t\n\t<\/div>\n\t\n\t

Ingredients<\/h3>
  • 175<\/span> g<\/span> <\/span> <\/span> Plain Flour<\/span><\/li>
  • 1<\/span> tsp<\/span> <\/span> <\/span> Baking Powder<\/span><\/li>
  • 1<\/span> tsp<\/span> <\/span> <\/span> Baking Soda<\/span><\/li>
  • 2<\/span> tbsp<\/span> <\/span> <\/span> Cocoa Powder<\/span><\/li>
  • 160<\/span> g<\/span> <\/span> <\/span> Granulated Sugar<\/span><\/li>
  • 2<\/span> <\/span> <\/span> Medium Eggs<\/span><\/li>
  • 150<\/span> ml<\/span> <\/span> <\/span> Vegetable Oil<\/span><\/li>
  • 100<\/span> ml<\/span> <\/span> <\/span> Boiling Water<\/span><\/li>
  • 2<\/span> tsp<\/span> <\/span> <\/span> Hot Chocolate Powder<\/span><\/li>
  • 60<\/span> ml<\/span> <\/span> <\/span> Milk<\/span><\/li><\/ul><\/div>

    For the Frosting<\/h4>
    • 2<\/span> <\/span> <\/span> Egg Whites<\/span><\/li>
    • 100<\/span> g<\/span> <\/span> <\/span> Granulated Sugar<\/span><\/li>
    • <\/span> <\/span> Milk Chocolate<\/span> Shavings<\/span><\/li>
    • <\/span> <\/span> Digestive Biscuits\/Graham Crackers<\/span> Crushed<\/span><\/li><\/ul><\/div><\/div>\n\t

      Instructions<\/h3>
      • Preheat the oven to 200C\/180C Fan\/Gas 6. Line a 2 lb loaf tin.<\/span><\/div><\/li>
      • In a large bowl, or the bowl of a stand mixer, combine the flour, baking powder, baking soda, cocoa powder, sugar and salt.<\/span><\/div><\/li>
      • Get the kettle on \u2013 essentially we are going to make a hot chocolate. Combine the boiling water, hot chocolate powder and milk in a mug. Set aside.\u00a0<\/span><\/div><\/li>
      • Make a well in the dry mix, and add the eggs, syrup and oil. Once thoroughly combined, slowly pour in the hot chocolate mixture until it has all been incorporated. The batter will be fairly thin.\u00a0<\/span><\/div><\/li>
      • Pour the batter into the tin and bake for 35-40 minutes, until a skewer inserted comes out clean. Let cool on a wire rack.<\/span><\/div><\/li>
      • Once completely cool, make the frosting. Heat the oven to 220C\/200C Fan\/Gas 6.<\/span>
        <\/div>Add the egg whites to a large bowl\/bowl of a stand mixer and whisk on high until soft peaks form. (If using a stand mixer, use a spatula to ensure all the liquid from the bottom has been whisked).<\/span><\/div><\/li>
      • Add the sugar in slowly – about a tbsp at a time until fully combined and stiff peaks are beginning to form. Spread this mixture over the cake and bake in the oven for about 3-5 minutes until brown on top in places.<\/span><\/div><\/li>
      • Sprinkle over any chocolate and biscuit decorations before slicing and serving!<\/span><\/div><\/li><\/ul><\/div><\/div>\n\t
        <\/div>\n\t\n\t\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

        DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS. This Chocolate & Meringue S’mores Cake brings together all that is good about a s’more. Rich, moist chocolate cake is topped with an easy meringue topping. This all then gets toasted gently\/blowtorched before topping with extra chocolate and biscuit crumbs. If you’re in the UK, you’ll want digestive…<\/p>\n","protected":false},"author":1,"featured_media":1369,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[3],"tags":[602,107,4,12,1101,558,267,1100,649,882,555,554,837,780],"class_list":["post-1368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes-and-cupcakes","tag-biscuit","tag-biscuits","tag-cake","tag-chocolate","tag-crackers","tag-digestives","tag-frosting","tag-graham","tag-icing","tag-meringue","tag-smore","tag-smores","tag-soft","tag-toasted"],"yoast_head":"\nChocolate 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