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Chocolate Pavlova Cake

Chocolate Pavlova Layer Cake. A collision of chocolate flavours and textures in one incredibly delicious celebration cake.

Chocolate Pavlova Cake photo of entire finished cake

Chocolate Pavlova Cake

I put together this incredible cake for a morning coffee at the office. We said so long to a work colleague who is heading off to teach in South Korea. Bon Voyage Amber!

I actually doubled this recipe to produce a large 10 inch 4 layer cake which served about 40 or more people.

Dark Chocolate Chips, to melt and dip the biscotti

I prefer 50% cocoa dark chocolate chips in this recipe but you can use semi-sweet if you prefer..

This cake really does make an impression but is probably much easier to make than you might think. The cake is a simple one-bowl scratch cake which gets filled with a very easy to make whipped ganache frosting.

If you can whip egg whites and turn on the oven, you are already half way to making the melt-in-your-mouth chocolate meringues. Those get added between the cake layers.

What makes this cake exceptional is the incredible chocolate flavour coming from all three elements included in its construction. The tender cake, the creamy ganache and melt in your mouth chocolate meringue make it a textural delight as well.

One note to make is that this is not a cake to make well in advance. The Pavlova is very susceptible to dissolving in high humidity, so it is best made and constructed just be for being served to get all of the elements at their best.

Chocolate Pavlova Cake Image with title text for Pinterest

Chocolate Pavlova Cake

 
Love chocolate desserts? Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 years on Rock Recipes.

Best Chocolate Dessert Recipes image collage with title text for Pinterest

Best Chocolate Dessert Recipes

Originally published June 2012. Updated recipe and nutritional information March 2019.

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Chocolate Pavlova Cake photo of entire finished cake
Yield: 16 servings

Chocolate Pavlova Cake

Prep Time: 40 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes

Chocolate Pavlova Layer Cake. A collision of chocolate flavours and textures in one incredibly delicious celebration cake.

Ingredients

  • FOR THE CHOCOLATE MERINGUES
  • 4 large egg whites, at room temperature
  • 1 cup fine granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 tbsp corn starch
  • 2 tbsp cocoa
  • 1 tsp white vinegar
  • FOR THE CHOCOLATE CAKE
  • 2 cups sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup soured milk (just add a tablespoon of lemon juice or plain vinegar to a cup of milk)
  • 1 cup black coffee
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • FOR THE WHIPPED CHOCOLATE GANACHE
  • 3 cups dark chocolate chips
  • 1/2 cup whipping cream
  • 2 cups whipping cream

Instructions

TO PREPARE THE CHOCOLATE MERINGUES

Preheat oven to 250 degrees F.

Whip the egg whites and vanilla to soft peaks and gradually add the sugar slowly, whipping until the sugar is completely dissolved. Pinch the meringue between your fingertips to feel that all of the sugar granules have completely dissolved.

Sift together the corn starch and cocoa.

Sprinkle over the meringue mixture and fold in until completely incorporated along with the 1 tsp white vinegar.

This step helps a crisp crust to form on the meringue. Drop the meringue in two halves onto a parchment paper lined baking sheet and spread it out into two 9 inch circles.

Bake for about 1 hour or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the meringues to cool completely in the oven.

TO PREPARE THE CHOCOLATE CAKE

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean. Cool completely on a wire rack. When completely cooled, split the two layers into four with a sharp serrated bread knife.

TO PREPARE THE WHIPPED CHOCOLATE GANACHE

To prepare the filling, melt the chocolate chips and 1/2 cup whipping cream together in a double boiler.

Stir constantly over a gentle simmer in the double boiler, just until melted and smooth throughout. You do not want this mixture to get hot, it should be just at the melting point and only lukewarm to the touch.

Transfer to a large mixing bowl.

In a separate bowl, whip the 2 cups whipping cream to firm peaks.

Add the whipped cream to the chocolate mixture in four portions, folding gently after each addition until the whipped cream is completely incorporated into the chocolate. 

At this point you will probably have to chill this frosting for a half hour or more in the fridge if it is too soft to work with.

Just give it a quick fold with a rubber spatula every 10 minutes so that it cools evenly in the fridge.

TO CONSTRUCT THE CAKE

To construct the cake, lay the first of 4 layers of cake onto the serving plate.

Cover with a thin layer of the chocolate filling then add one of the meringues and another thin layer of filling before adding the second layer of cake.

The middle layer just gets topped with the chocolate filling.

Add the next layer of cake, a thin layer of whipped ganache, the second meringue, another thin layer of whipped ganache and the final layer of cake before topping with the last of the whipped ganache.

Garnish with melted chocolate and berries if desired.

Notes

One note to make is that this is not a cake to make well in advance. The Pavlova is very susceptible to dissolving in high humidity, so it is best made and constructed just be for being served to get all of the elements at their best.

Nutrition Information

Yield

16

Serving Size

1 slice

Amount Per Serving Calories 640Total Fat 33gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 15gCholesterol 71mgSodium 287mgCarbohydrates 79gFiber 4gSugar 58gProtein 8g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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