Mocha Cake with Fluffy Meringue Topping

Mocha Cake with Fluffy Meringue Topping

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  • Prep Time


  • Total Time


  • Servings



  • Cake:

  • 9

    ounces unbleached all-purpose flour (about 2 cups)

  • 1

    cup granulated sugar

  • 1

    cup packed dark brown sugar

  • ¾

    cup unsweetened cocoa

  • teaspoons baking soda

  • teaspoons baking powder

  • ½

    teaspoon salt

  • 1

    cup canola mayonnaise (such as Hellmann's)

  • 3

    tablespoons canola oil

  • 1

    cup hot strong brewed coffee

  • 2

    teaspoons vanilla extract

  • cup semisweet chocolate chips

  • Cooking spray

  • Topping:

  • 9

    tablespoons sugar

  • ¼

    teaspoon cream of tartar

  • ¼

    teaspoon salt

  • 6

    large egg whites

  • cup light chocolate syrup


1. Preheat oven to 350°. 2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate chips; pour batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. 3. To prepare meringue, combine 9 tablespoons sugar and next 3 ingredients in the top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150°, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form. Spread meringue over cake. Store cake, loosely covered, in refrigerator. Drizzle each serving with 1 teaspoon chocolate syrup.


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