Chocolate Espresso Cake with Meringue Buttercream
This cake is a twist of my favourite chocolate cake recipe. It incorporates all that is good in a chocolate cake with a fluffy, lightly toasted, meringue frosting. The cake is moist with just a hint of coffee, so the sweet buttercream pairs well! This is a really easy cake to make, just perfect to have at the ready to slice whenever the mood hits for a chocolate treat!
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Servings: 8
Ingredients
- 175 g Plain (AP) Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 160 g Granulated Sugar
- 3 tbsp Cocoa Powder
- 100 ml Brewed Coffee Any kind, regular strength - filter, cafetière, instant.
- 60 ml Milk
- 2 Large Free Range Eggs
- 150 ml Vegetable Oil or any unflavored oil
For the Meringue Frosting
- 2 Egg Whites, Large Free Range
- 100 g Granulated Sugar
Instructions
- Preheat the oven to 180℃/375℉. Line an 8" square tin.
- In a large bowl, or the bowl of a stand mixer, combine the flour, baking powder, baking soda, cocoa powder, sugar and a pinch of salt.
- Make a well in the dry mix, and add the eggs, brewed coffee, milk and oil. Fold together to form a smooth (if a little runny) batter.
- Pour the batter into the lined tin and bake 30-35 minutes, until a skewer inserted comes out clean. Let cool on a wire rack.
For the Meringue Frosting
- In a large bowl, using an electric mixer, whisk the egg whites on high speed until soft peaks form.
- Gradually whisk in the sugar, adding a little at a time, until stiff peaks are beginning to form.
- Spread the frosting over the cooled cake. Use a baking blowtorch to scorch the frosting. Alternatively, place back in the oven at the same temperature for 5 minutes to toast the frosting. Serve!