Let’s make a chocolate cloud cake
I fully understand why they call it a “chocolate cloud cake”, it really looks like a cloud! It is easily one of the prettiest cakes I have ever made. This recipe does have a few steps to achieve this decadent dessert. But what is a gorgeous cake without some fuss, right? In this post on, how to make a chocolate cloud cake, you’re going to be making the sponge separately from the meringue. I always thought that it was made all at once, but after having made it, I can see where the issue comes in.
The sponge is very light and even though it has a double bake, you could never tell. The first thing you will do is make the cake, thereafter, the meringue. The meringue will then get placed on top of the cake and then bakes for a little while longer. This recipe does contain a few steps and some patience. However, I do think this is a wonderful recipe to serve when you are having people over. It is a real wow factor and shows just how much effort you put it!
Please do leave a comment if you try this recipe, it would really mean so much to me! I hope you enjoy it! Bon Apetit,
Zorah
How to store the cloud cake:
Once the cake is completely cooled, you should place it in the fridge for 1-2 hours before serving. This will firm up the cake and make it easier to slice. When you are ready to pack it away, I would suggest covering it will tin foil so there are no gaps. Store it outside of the fridge as the meringue will starts to melt due to the condensation. The cake will keep for up to five days.
How to make the bets meringue?
I used to be very intimated to make meringue because it does require a lot of patience. This recipe will tell you to start the mixer on a low speed. Keep the mixer is on a slow speed at the start, this allows the egg whites to slowly firm up, rather than be shocked into stiff peaks. When you see the foam becoming more voluminous, you will add in your sugar. When the recipe calls for sugar, pour it in gradually and with a steady stream. The mixer should be on a low speed while you do this. Thereafter, you add the rest of the ingredients.
The cocoa and corn starch, need to be folded in. You can either use a folding tool that would come with your mixer. If not, then remove the bowl frost he mixer and fold it in suing a spatula, very slowly and gently. The air gives the volume for the meringue and we don’t want to ruin that.
How To Make A Chocolate Cloud Cake
Course: DessertCuisine: EgyptianDifficulty: Medium10
servings15
minutes1
hourThis delicious chocolate cloud cake is a combination of a lovely chocolate sponge, and a sweet chocolate meringue on top. This cake is very light, and the meringue adds a lovely crunch as well.
Ingredients
- Ingredients for cake
220g dark chocolate (70%)
160g butter
2 large eggs
4 large eggs, separated (set egg whites aside)
90g brown sugar
1 tsp. vanilla extract
40g all purpose flour
1 tsp. baking powder
50g ground almonds/almond flour
- Ingredients for meringue
4 egg whites (that was separated above)
210g granulated sugar
1 tsp. vinegar
1 tbsp. corn starch
20g cocoa powder
Directions
- Method for cake
- Preheat your oven to 165C, line a springform tin (9″) with parchment paper at the base.
- Melt the chocolate and butter in a microwave safe bowl until everything is melted and glossy. Set aside for now.
- In a stand mixer, add the 2 eggs, 4 egg yolks, vanilla extract and the brown sugar.
- Whisk for about 3-4 minutes in a medium high speed. The result should be a very pale yellow and fluffy consistency.
- On a slow speed, pour in the melted and cooled chocolate until combined.
- Sift together the flour, baking powder and ground almonds.
- Remove the mixing bowl from the mixer, add the dry ingredients and fold in gently, using a spatula.
- You can also use a folding tool if your mixer comes with one.
- Pour the batter into the baking tin and bake for 30-32 minutes.
- Once it is ready, remove from oven and set aside.
- Method for meringue
- In a stand mixer, attach the whisk and add in the egg whites.
- Whisk on a low speed for 2-3 minutes.
- Then slowly pour in the sugar in a steady stream while the mixer is on a low speed.
- Once all the sugar is in, increase to a medium high speed, and add in the vinegar.
- Whisk for another 3-4 minutes. Once the meringue is stiff and glossy you can add in the rest of the ingredients.
- Sift the corn starch and cocoa powder so there are no lumps.
- Then fold it into the meringue, gently.
- Assembly
- Once the cake has cooled for 10 minutes or more, place the meringue on top.
- You can smooth it out slightly, but don’t press the meringue down too much.
- Bake it in the oven at 177C for 18-21 minutes.
- Remove from the oven and allow it to cool before slicing.
- Allow it to cool for 15-25 minutes before slicing.
This looks so decadent! I have a few questions. Do you bake your sponge till your test pen comes out clean or do you leave some baking time, seeing that you will bake it further with the meringue?
And could you bake the sponge part the night before, and make and add meringue the next morning and then bake it?
Why must this be refridgerated before serving?
Hi,
The sponge needs to be baked till it is almost ready. So if you bake the cake at the minimum amount of time
stated on the recipe that is perfect.
Unfortunately, you have to bake the whole cake at once. If you don’t bake the cake until it is completely baked through,
it will sink by the next day when you add the meringue and will be a bit raw in the middle.
I removed the refrigeration aspect, so it should just live outside of the fridge, but covered.
Sounds heavenly. Can the almond flour be replaced with regular flour ?
Hi Naz,
Unfortunately not, the almond flour is used to make the cake light and airy. You can use
ground hazelnuts if you prefer.
xx