Chocolate Meringue Cake With Whipped Cream and Raspberries
"Crisp meringue, moist chocolate, and raspberries come together in this ultimate holiday dessert. [Photographs: Nila Jones of The Tough Cookie] This chocolate meringue cake with whipped cream and fresh raspberries is a surefire crowd pleaser and easy to make. Layers of dense, moist chocolate cake topped with delicate, crispy meringue are sandwiched together with whipped cream and fresh raspberry sauce to make the ultimate holiday dessert. Why this recipe works: * Completely cooling the chocolate cakes before adding the meringue ensures that the meringue layers bake up gorgeously crisp. * Measuring egg whites by volume instead of by count means your meringue will have the perfect sugar content for crispy meringue layers. * The buttermilk and brown sugar in the chocolate cake layers make for a super moist cake. * Lining the pans with baking parchment allows you to remove the cakes from the pans without damaging the delicate meringue layers. Note: The raspberry sauce can be made up to three days ahead and stored in an airtight container in the refrigerator until needed. The cake layers (with or without the baked meringue layers) can be made a day ahead and stored in an airtight container at room temperature. Make sure to store the cake layers in the sprinform pans if you haven't added the meringue yet. Whipped cream doesn't hold well and will start to lose volume after about eight hours. It is therefore best to assemble this cake the day you intend to serve it. Assembly shouldn't take more than 15 minutes...."