The ultimate chocolate cake

This month the We Should Cocoa challenge has been all about making a chocolate cake for less than £1 (NZ$1.97). I have to confess I didn’t even try.

Instead, I can share with you the way to make your favourite chocolate cake taste – and look – like a million dollars. It’s this – a cloud of chocolate meringue buttercream that will make people close their eyes in bliss as they eat it. It defies all current trends in that it is resolutely full of sugar, butter and eggs. And it is worth every single mouthful.

The ultimate chocolate meringue buttercream
If you find ordinary buttercream icing – the sort you make with icing sugar and butter – too sweet and somewhat gritty, then this is the icing for you. It’s still sweet and quite rich, but incredibly light. It’s stable enough to pipe, spreads like a dream and keeps well in the freezer if you don’t use it all in one go. I have to leave the house to stop myself eating it straight from the bowl before it reaches the cake. It’s THAT good.

320g caster sugar
170g water
4 egg yolks
2 eggs
350g butter, at room temperature, sliced into 2cm chunks
2 tsp pure vanilla
150g good quality dark chocolate, at least 60 per cent cocoa solids, melted and at room temperature

Put the sugar and water in a small saucepan. Stir well, then boil until the temperature reaches 118C. While the syrup is boiling, put the egg yolks and eggs in the bowl of a freestanding mixer and whisk until they are light and fluffy. When the syrup has reached 118C, carefully drizzle it into the egg mixture (beating all the time). Beat on high until the mixture is thick and pale, and the sides of the bowl are cool to touch. At this point, switch from the whisk to the paddle attachment and start adding the butter, a piece at a time, until it is all mixed in. Don’t fret if it starts to look a bit like mayonnaise, just keep beating it.
When the butter is all in, and the buttercream is very light and fluffy, add the vanilla and melted chocolate. Beat until well mixed in. You can use this straight away, or leave it at room temperature for a couple of hours (as long as it doesn’t get too hot or cold). It also keeps in the fridge for a week, though you’ll need to beat it again.

Best Chocolate Meringue Buttercream Cake Recipe: Lucy Corry/The Kitchenmaid

The Ultimate Chocolate Cake
If you want to make the ultimate chocolate cake, make two batches of this easy chocolate cake. When the cakes have completely cooled, chill them in the fridge for 30 minutes. Spread the surfaces of three of the cakes with good boysenberry jam, then a layer of chocolate meringue buttercream. Stack them on top of each other, then cover the lot with a thin ‘crumb coat’ of buttercream. Return to the fridge for 30 minutes to set, then cover in the remainder of the buttercream (you can go crazy here with a piping bag if you like). The cake can be left in the fridge overnight, but let it come to room temperature before serving.

Have a great weekend, everyone x



  1. May 30, 2014 / 2:02 am

    Oh good lord !

  2. May 30, 2014 / 5:19 am

    I'm on my way, is there any left?

  3. May 31, 2014 / 12:29 pm

    dear god, i think a little bit of 'man-wee' has come out… (totally and utterly inappropriate I realise but so is that gratuitous image of chocolate frosting…)

  4. June 2, 2014 / 8:32 am

    Oh my, that looks amazing

  5. June 3, 2014 / 5:37 am

    oh my wow, i sort of just want to wallow in that pillowy chocolaty-ness!

    • June 9, 2014 / 6:54 pm

      Trust me, it's a miracle any made it on to the cake, I could have just sat at the kitchen table and eaten the lot from the bowl!

  6. June 6, 2014 / 6:57 pm

    Well, this is sinfully delicious, I'm sure. I will be trying the frosting with my next cake. Thanks for the recipe! I'm new here and like your blog so off to look around now and see what else you have!

  7. June 6, 2014 / 6:57 pm

    Plus, your header is one of the best, love it!

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