Mocha Meringue Cake

mocha meringue cake gluten free dessert recipe and method brownie cake

A few weeks ago, the lovely ladies at Sugar and Crumbs got in touch to ask if I’d like to try some of their new flavoured icing sugars in my recipe. I’m pretty sure you can guess my answer!

First up is their mochalicious icing sugar, which does exactly what it does on the tin. A chocolate icing sugar with a hint of coffee, not too overpowering and subtle enough to use in a cake.

sugar and crumbs mochalicious flavoured icing sugar review and recipe

My inspiration for the recipe came from this BBC post, and adapted to be both gluten-free and icing sugar friendly! It’s one of those cakes that looks more complicated to make than it is, so is a great showstopper-dessert to serve to friends.

Ingredients

Brownie cake
175g dark chocolate
150g butter
75g mochalicious icing sugar
75g caster sugar
2 large eggs
85g ground almonds

Meringue layers
3 large egg whites
175g mochalicious icing sugar
1/2 teaspoon cream of tartar

To finish
200ml cream, whipped
20g icing sugar
20g cocoa powder
Hot water

Method
– start by greasing and lining 2x 6 inch sandwich tins. They will be baked twice so it’s worth doing this well!
– melt the chocolate and set aside to cool slightly
– beat together the butter, icing and caster and sugars. Add the eggs and almonds and beat again until well combined.
– once the chocolate has cooled to room temperature, fold it into the rest of the mixture
– divide between the two tins, smoothing the top for a flat bake.
– bake at 180 degrees C for 12-15 minutes, until the top is turning crisp, and the middle does not wobble when you move the tin
– set aside to cool while you make the meringue (leave the brownie in the tin, as the meringue will be baked on top of it!)
– whisk the egg whites and cream of tartar to soft peaks (I highly recommend using a stand mixed for this)
– add the icing sugar a spoonful at a time, continuing to whisk after each addition
– continue whisking until the mixture is smooth and glossy, and holds its shape
– spoon on top of the two brownie bases, making one with a smooth top, (so it will hold the top layer), and one with a decorative pattern (to top the cake)
– bake at 150 degrees C for 30 minutes, until the meringue is crispy and starting to brown
– allow to cool completely before carefully removing from the tin
– make the chocolate drizzle for filling and decorating, by mixing the cocoa powder and icing sugar with enough water to make a thick sauce
– layer the cake up when you are nearly ready to serve. Start with the flat-topped brownie/meringue base, then the whipped cream, drizzled with some chocolate sauce, and finally top with the decorative meringue/brownie layer, and finish with a final drizzle of chocolate

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As long as the cream is well-whipped, the cake will hold shape well until you are ready to serve. Don’t leave it too long though – or the cream will start making the meringue soft.

mocha meringue cake layer recipe fresh whipped cream brownie chocolate sauce

I love how the layers came out – wonderfully separate but oh so tasty when combined! layered cake mocha meringue recipe chocolate and coffee brownie layers

The cake is best cut with a large knife and served in thick wedges, too thin and the cream will ooze out from the middle as you slice.

slice of mocha meringue cake chocolate and coffee with cream filling and brownies

Disclaimer: Icing sugar was provided to me by Sugar and Crumbs for the creation of this post. Recipe and reviews are all my own!

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Chocolate & Salted Caramel Gingerbread Man Cake

chocolate and salted caramel gingerbread man cake christmas baking ideas kids birthday

Happy New Year! Hope your festive period was as fun-filled as ours… it says something when it’s taken over 2 weeks to upload this post 🙂

I was tasked (as per usual!) with providing dessert for a pre-Christmas meal with friends. You may remember last year’s Chocolate Christmas Pudding cake – well this was devoured equally as quickly. It’s not necessarily just a festive recipe either; I’d happily have a big slice of this at any time of the year.

As I was trying to think of what to make, a little lightbulb pinged in the back of my mind – I’d bought this gingerbread man silicon mould about 2 years ago, and as you can see had not yet used it.

gingerbread man cake silicon mould chocolate and salted caramel

I’d decided to try another gluten-free cake, and chocolate seemed like a safer option than a more complicated ginger one. I used this recipe from This Cotswold Girl – adding a couple of teaspoons of ground ginger to live up to the name. The mix was actually a little too much for the mould, so I made a few small muffins as well. You can never have too much chocolate cake!

The cake came out rich and fudgy, I’ll definitely be using this recipe again.

fudgy gluten free chocolate silicon moulded cake in the shape of a gingerbread man person

However the pièce de résistance for me was the amazing (if I may say so myself) salted caramel icing. It did catch a bit in the pan, but I think the caramelised sugar flecks give it an even more authentic gingerbread man look.

 

It’s a thick, fudgy icing that goes amazingly with the chocolate cake. The above recipe gives a very generous quantity, but I didn’t struggle to use it all up!

gingerbread man cake covered in salted caramel icing recipe salted caramel icing recipe use for covering cakes thick ginger coloured christmas

I let the icing set a little, putting the cake in the fridge for half an hour, before finishing with some red and white royal icing decorations – sleeves and a belt:

gingerbread man cake decoration piped armbands and belt red and white christmas baking ideas

And a wonderfully wonky little face! Well, nobody likes their gingerbread men perfect, do they?

gingerbread man cake crooked smiley face red and white piped royal

The finished gingerbread man (or Gingy if you prefer!) – a perfect post dinner treat.

gingerbread man cake chocolate and salted caramel with hand piped royal icing decorations