As you all already know, every year, I make a cake for my sister’s birthday. It’s a must. There are certain specifications that must be met, I spend weeks trying to find the perfect recipe, but the nice thing is that she always enjoys it..and I always like to top the cake from the year before.
This year, for her birthday, my family just happened to be on a trip together. And for that reason, cake making had to be skipped. She was not happy, my sister. She was actually quite upset that she missed out on a homemade treat just because we were out of the country on her birthday. (To be fair, we were returning from our trip on her actual birthday. We were jet lagged, and traveling back to her respective homes. And the only treat that she got on her actual birthday was the airline remembering her vegetarian meal. So, I suppose she had a reason to be cranky).
So nearly a month after her birthday, I was making a birthday cake for her. Again, she had her requirements. My family loves all things meringue, so she definitely wanted that included in the cake. I suggested a pavlova. She refused. Because she said that the cake had to have some chocolate in it. I suggested a flour-less chocolate cake with a meringue top. She refused. Because we were going to be eating it with my parents and my mom is not the biggest fan of a lot of chocolate at one time. I suggested lemon meringue pie. She refused. Becuase I forgot the chocolate requirement. Oh yeah.
So, knowing all of this, I made this cake. A birthday cake at its best! A chocolate chip pecan pound cake-like bottom, with a fluffy, marshmallowy chocolate chip studded meringue top. It satisfied all requirements, and most of all, it satisfied my sister’s need for her birthday cake. I have already started researching for next year’s cake so I’m ready.
Chocolate Chip Meringue Cake
Chocolate Chip Cake (adapted from Bake or Break)
- 2 & 1/4 cups all-purpose flour
- 1.5 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, softenend
- 1.5 cup packed light brown sugar
- 3 large eggs
- 1.5 teaspoon vanilla extract
- 3/4 cup Greek yogurt
- 3/4 cup dark chocolate chips
- 3/4 cup chopped toasted pecans
Preheat oven to 350°. Grease an 9 inch round springform pan.
Sift together flour, baking powder, and salt. In a stand mixer, or with a hand mixer, in a separate bowl, beat butter and brown sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, and mix well. Beat in vanilla with eggs. Gradually add flour mixture, beating just until combined. Stir in Greek yogurt. Stir in chocolate chips and pecans.
Pour batter to prepared pan. Bake for about 30 minutes. Meanwhile make meringue.
Meringue Topping (adapted from Martha Stewart)
- 4 large egg whites, at room temperature
- 1/4 tsp. cream of tartar
- 1/2 tsp. salt
- 1 tsp. vanilla
- 3/4 cup sugar
- 3/4 cup dark chocolate chips
- 1/4 cup chopped toasted pecans
In a stand mixer, or with a hand mixer, beat egg whites on high until foamy. Add cream of tartar and salt. Beat until light peaks form and slowly pour in sugar. Continue to beat until stiff peaks form. Carefully fold in vanilla, chocolate chips and pecans.
Take cake out of oven. Carefully spread meringue mixture on top of cake. Place back into oven and bake for an additional 25-30 minutes, or until a tester comes out clean for the cake, and the meringue is light brown and toasted on top. Let cool for about 25 minutes before slicing.