A chocolate cake made with layers of crispy meringue and mousse? I’ll bet I had you at chocolate, right? This is a dramatic cake that’s a bit different from an ordinary layer cake, and I promise you will love it. The contrasting crunchy and creamy textures are one of those things that seems like it would be wrong, but is absolutely right. The finished cake is dramatic and quite gorgeous. Make it for a birthday or special event.
Makes 8 to 10 servings
1 Preheat the oven to 275°F (135°C). Line two cookie sheets with parchment paper.
2 Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, beat the egg whites on low speed for 2 minutes, until bubbles start to form.
3 Increase the speed medium-high and whip until the egg whites start to thicken, roughly 2 to 3 minutes.
4 Add the sugar, 1 tablespoon at a time, until it is all incorporated. The egg whites will double in volume and become shiny.
5 Add the cornstarch, vinegar, and cocoa powder and mix for 2 minutes more.
6 Spread a flat 10-inch round disc of meringue on each prepared cookie sheet.
7 Bake for 1 to 1¼ hours. Turn off the oven but leave the meringue in the oven to dry out for 3 hours.
8 Meanwhile, whip the cream until stiff peaks form.
9 To assemble the cake: Set one meringue disc on a serving platter and generously spread the chocolate mousse on top, followed by half the whipped cream. Place the other meringue disc on top and finish with the remaining whipped cream. Garnish with chocolate shavings. Keep refrigerated and enjoy within 2 days.
Note
To help you make perfectly round meringue layers, trace a 10-inch pan on the parchment paper and then turn over the parchment so the ink will not be touching the meringue.