Chocolate Meringue Swirl Cake
- 1 2/3 cups cake flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons 1 stick unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large egg yolks (save the whites for the meringue)
- 1 large egg
- 1 cup buttermilk, well shaken
- 1 cup semisweet chocolate chips
- 3 large egg whites
- ¾ cup granulated sugar
- Preheat oven to 325 degrees Fahrenheit.
- Spray a 9-inch diameter springform pan with nonstick cooking spray. Sprinkle a few teaspoons of all-purpose flour into the pan and coat the bottom and sides, dumping out the excess.
- In a medium mixing bowl, whisk together cake flour, cocoa, baking powder, and salt. Set aside.
- In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium-high speed until light and well blended.
- On low speed, add the egg yolks one at a time, followed by the whole egg.
- On low speed, add 1/3 of the flour mixture, and mix until well blended.
- Add ½ of the buttermilk, followed by another 1/3 of the flour mixture.
- Add remaining buttermilk followed by the remaining flour. Blend batter until well combined.
- Remove bowl from mixer and, using a rubber spatula, blend in the chocolate chips.
- Pour batter into another large bowl and set aside.
- Clean the electric mixing bowl and dry thoroughly.
- In the electric mixing bowl, beat the three egg whites using the whip attachment on high speed until soft peaks form.
- Gradually add ¾ cup granulated sugar and beat at high speed until stiff peaks form.
- Using an offset spatula, spread approximately 2/3 of the meringue over the sides of the prepared springform pan, being sure not to get any meringue on the bottom of the pan.
- Pour cake batter carefully into the pan, trying not to disturb the meringue on the sides.
- Dollop remaining 1/3 of meringue on top of cake batter and using a knife, gently swirl the meringue into the chocolate batter just enough to form black and white swirls.
- Bake cake for approximately 1 hour and 15 minutes or until a knife inserted into the center comes out with moist crumbs. Do not over bake.
- Allow cake to cool for approximately 10-15 minutes and gently cut around the side of the pan using a long thin knife to separate it from the sides of the pan. when the cake is barely warm, remove the sides of the pan. allow the cake to cool completely.
Makes 1 9-inch round cake