This luscious chocolate dessert is covered with ganache and topped with fluffy meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 16
Steps:
- Make the cake layers: Preheat oven to 325 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Whisk flour, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 5 minutes. Reduce speed to low. Mix in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs, 2 at a time. Add melted chocolate; mix until smooth.
- Divide batter between prepared pans. Bake until a cake tester comes out clean, about 30 minutes. Let cool on wire racks 15 minutes. Turn out cakes, and remove parchment. Let cool completely on racks.
- Meanwhile, make the ganache filling: Bring cream to a boil in a medium saucepan over medium-high heat. Pour over chocolate in a heatproof mixer bowl; stir until smooth. Let cool completely. Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until mixture reaches a medium stiff consistency, 2 to 5 minutes, checking frequently. If it does not reach this consistency, chill in freezer up to 5 minutes, then continue beating.
- Assemble cake: Trim rounded tops of cakes flat. Stir together 1 1/2 cups filling and the almonds; spread over one cake layer. Top with second layer, and spread remaining filling over top and sides. Smooth with an offset spatula. Refrigerate until filling is very firm, 1 to 2 hours.
- Meanwhile, make the ganache glaze: Bring cream to a boil over medium-high heat. Pour over chocolate in a bowl; stir until smooth. Let cool completely.
- Transfer assembled cake to a wire rack set over a rimmed baking sheet. Pour glaze over cake all at once, using a spatula to push it over edges and down sides. (This must be done in one pour or the coating will have drips.) Refrigerate until set, 45 minutes to 1 1/2 hours.
- Make the topping: Put egg whites and sugar into a heatproof mixer bowl set over a pan of simmering water. Whisk until sugar has dissolved and mixture reaches 160 degrees, 4 to 5 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, 7 to 10 minutes. Mound meringue on top of cake; swirl decoratively. Serve.
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Daniel Phala
d_p@aol.comOverall, this was a great recipe. I would definitely recommend it to others.
Ashwini Pawar
p@hotmail.comThis cake was a bit too sweet for my taste, but I'm sure others would love it.
Farzana Kousar
kousarfarzana84@hotmail.comI'm not a big baker, but this recipe was easy to follow and the cake turned out great.
Osama Alghamdi
osama47@yahoo.comThis cake was the perfect way to end a special meal.
Daoud Roman
dr29@gmail.comThis recipe is a keeper! I'll definitely be making it again and again.
Zuwed Ansari
azuwed9@gmail.comI made this cake for a potluck, and it was gone in minutes. Everyone loved it!
Ewan Ladd
e47@gmail.comThis cake was a bit more work than I expected, but it was worth it. It was so delicious.
Jenaita Garraway
garraway.jenaita@yahoo.comI've never been a fan of meringue, but this recipe changed my mind. It was so light and fluffy.
Chialefack Irene
irene-chialefack@yahoo.comThe cake was a bit too dense for my taste, but the meringue was perfect.
Aminiasi Nodrakoro
nodrakoro_a34@gmail.comThis cake is so easy to make, and it's always a hit with my friends and family.
Carlos Castro
carlos_castro28@yahoo.comI made this cake for my husband's birthday, and he loved it! He said it was the best chocolate cake he'd ever had.
Teaho Om
teaho17@gmail.comThe cake was a bit dry, but the meringue was amazing.
Abigail Roberts
roberts_abigail46@yahoo.comThis was my first time making a chocolate cake with meringue, and it turned out beautifully. I'll definitely be making it again.
Poonam Verma
verma.poonam5@gmail.comI found the instructions a bit confusing, but the cake turned out great in the end.
rhinestone eyes
rhinestone.e@hotmail.comThe cake was a bit too sweet for my taste, but the meringue was delicious.
fazi raja
f-r@gmail.comI've made this cake several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.
Gerald Okotel
okotel-gerald57@hotmail.comThis chocolate cake with snowy meringue was a hit! The cake was moist and rich, and the meringue was light and fluffy. It was the perfect dessert for a special occasion.