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Fudgy Chocolate Brownie Meringue Cake

This Fudgy Chocolate Brownie Meringue Cake is THE STUFF OF DREAMS. Imagine a brownie but with mega sophistication. It has a light, fudgy, magical interior that gives way to a crispy, meringue top. You won't need to separate eggs for this (it's pretty fuss free; made just like brownies). Delicious with crème fraîche, perfectly-sweetened whipped cream, frosty vanilla-bean ice cream and/or homemade caramel sauce.
5 from 5 reviews
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Prep Time: 15 minutes
Cook Time: 55 minutes
Course: Dessert
Cuisine: Cake
Keyword: Chocolate, Cake, Meringue, Brownie, Dessert, Baking, Fudgy
Servings: 8 Servings
Author: Rebecca Firth

Ingredients

  • 12 tablespoons (170 g) unsalted butter, (cut into 24 pieces)
  • 3/4 cup (64 g) unsweetened dark (Dutch process) cocoa powder
  • 1/4 cup (56 g) fresh hot espresso ((you can also use strong coffee or hot water))
  • 1 1/2 cups (255 g) dark chocolate, ( finely chopped)
  • 6 large eggs, (room temperature)
  • 1 large egg yolk, (room temperature)
  • 1 cup (200 g) granulated sugar
  • 3/4 cup (165 g) dark brown sugar, (packed)
  • 1 ½ tablespoons (19 g) real vanilla extract
  • 1 teaspoon espresso powder ((optional))
  • 1 ½ teaspoons fine sea salt
  • 1 cup (135 g) all-purpose flour (how to measure flour)

Instructions

  • Preheat the oven to 350ºF (177ºC). Note that as soon as you put the cake in the oven, you'll reduce the heat to 325ºF (170ºC). Grease a 9x3-inch (23x8-cm) springform pan and place a piece of parchment across the bottom before securing the sides, so it lines just the bottom of the pan. See photo.
  • To a medium, heat-safe bowl add the butter, cocoa powder and hot espresso. Stir to coat. It won't be enough liquid to really do much, but nudge it around. Add the chocolate and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until melted and smooth and set aside to cool.
  • In an electric stand mixer fitted with the whisk attachment, add the eggs, egg yolk, sugar, brown sugar, vanilla, espresso and salt and whisk on medium-high for about 8 to 10 minutes or until thick, light in color and doubled in volume.
  • Slowly add in the cooled, melted chocolate with the mixer on medium-low. Then run the mixer for 30 seconds on low to combine. Take the bowl out of the mixer and fold in the flour until just combined. Gently run a whisk through to make sure there aren't any flour pockets. Be gentle as you don't want to deflate the cake batter.
  • Pour into the prepared pan and place in the center of the oven. Immediately lower the temperature to 325℉ (170ºC) and bake for 55 minutes. Once done, set on a cooling rack. After 10 minutes run a knife along the edge of the cake and carefully remove the outer edge of the pan. Let cool completely before serving (if you can). It will deflate and crack a bit as it cools.
    I like the cake best the same day it is bake as the top will still be crispy. The next day it is still delicious, but the crispy top will soften.

Notes

Electric-Stand Mixer or Hand-Held Mixer

The directions include using a stand mixer and in the photos + video I used a hand-held. Both work great when making this cake. Could you make this cake without either? If you have the stamina and arm strength I say go for it. It *might* not whip as high as when you use a mixer which may result in a denser cake. 

Dark Chocolate

Use a nice dark chocolate that’s made for melting. Chocolate chips will work in a pinch but they resist melting because of their ingredients (they’re meant to hold their shape). If you have options, pick chocolate bars, callets or discs as they’ll melt the easiest.
 I’m loving these baking chips and these are my most favorite Callebaut callets; I used the Callebaut when testing this recipe (delicious chocolate, melts beautifully — LOVE).
Whatever chocolate you use, make sure it’s good quality and can handle melting.

Dutch-Process Cocoa Powder

Double chocolate (both chips and unsweetened cocoa powder) mean this cake has mega flavor. I love this Hershey’s Dark as it’s easy to find and yields beautiful flavor + color; you can however use any unsweetened cocoa powder you have on hand. I also love this King Arthur Flour unsweetened cocoa powder which is a gorgeous color and flavor (and definitely a splurge!).

To Serve

This cake is great with crème fraîche, barely-sweet whipped cream, some good vanilla-bean ice cream and/or my favorite caramel sauce. I love it the day it is baked.
Note that overnight the crispy top will soften. It will still be delicious. If you don't cut the cake the day it's baked, the meringue top will soften and you'll get cleaner, crisper cuts. If  you like the more rustic look (I do!), cut the cake the same day you bake it.
 

Want more cake tips/ideas/recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes! xx

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo