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Chocolate Meringue Cake: Preheat your oven
to 325 degrees F (160 degrees C) and place rack in center of oven. Butter (or
spray with a non stick vegetable spray) and line the bottoms of two - 8 inch (20 cm) round cake pans with parchment paper.
Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover
the two bowls with plastic wrap and allow the eggs to come to room temperature
before using (about 30 minutes).
In a measuring cup, stir the
cocoa powder into the hot coffee (or hot water). Set aside to cool to room temperature.
In a large bowl
whisk or
sift
the flour with the baking powder, baking soda, and salt.
Using an
electric stand mixer, fitted with the paddle attachment (or with hand mixer), beat the butter until
smooth. Add the sugar
and beat until light and fluffy. Add the egg yolks and vanilla extract and beat
until well combined. Scrape down
the sides and bottom of the bowl as needed.
With the mixer on low
speed, alternately add the flour mixture (in three additions) and the cocoa
mixture (in two additions), beginning
and ending with the flour. Divide the batter evenly between the two cake
pans (about 360 grams in each pan). Smooth the tops with the back of a spoon or
an offset spatula. Set aside while you make the meringue layer.
Using
a clean bowl, fitted with the whisk attachment (or with a hand mixer), beat the egg whites until foamy. Add the cream of tartar and
continue beating until soft peaks form. Gradually add the sugar and continue to
whip until stiff peaks form.
Evenly divide the meringue
(about 120 grams in each pan) and place
on top of the cake batter in the two pans, gently smoothing the tops with an offset spatula.
Bake for approximately 28 - 35 minutes, or until a
toothpick inserted in the center of the cake comes out clean. The meringue
layers will have turned a light brown and will be crisp to the touch but soft
inside. Place the pans on a wire rack to
cool. When completely cooled, gently remove from pans.
Filling:
Shortly before serving whip the cream with the sugar until soft peaks form.
Assemble:
Place one of the cake layers, meringue side up, on a serving platter. Spread the
whipped cream onto
the cake and top with the raspberries. Gently place the second cake layer, cake side
down so the meringue layer is facing up, onto the first layer. Dust with
confectioners (powdered or icing) sugar. If not eating immediately, cover and
place in the refrigerator until serving time. The assembled cake will hold in
the refrigerator for a few hours.
Serves 8 - 10.
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