Serves 10
80 min
Magic Gooey Chocolate Meringue Texas Sheet Cake
Recipe GLPR9632a498d99e94
A luxurious Texas sheet cake featuring a tender chocolate cake base topped with a silky gooey chocolate layer and crowned with a billowy meringue that's swirled with chocolate streaks. The magic happens when these three layers bake together, creating pockets of melted chocolate throughout the fluffy meringue. Serve slightly warm, at room temperature, or chilled for the best gooey texture.
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Ingredients
1 cup unsalted butter
2 tablespoons unsweetened cocoa powder
1 cup brewed coffee, cooled slightly
2 cups all-purpose flour
1 1/3 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt
2 1/4 cups sweetened condensed milk
4 ounces dark chocolate, finely chopped
6 large egg whites
3/4 cup plus 2 tablespoons superfine sugar
1 1/2 teaspoons white vinegar
3 teaspoons cornstarch
Directions
Preheat oven to 350°F. Lightly grease a 10x15 inch baking dish with high sides (a Pyrex rectangular baking dish or lasagna pan works well).
In a medium saucepan, combine the butter, cocoa powder, and brewed coffee. Heat over medium heat, stirring occasionally, until the butter is completely melted and the mixture is smooth and well combined, about 3-4 minutes.
Remove the saucepan from heat. Add the flour, granulated sugar, baking soda, and salt. Whisk until just combined; some small flour lumps are fine.
Whisk in the eggs, vanilla extract, and Greek yogurt until just combined and smooth. The batter may be slightly lumpy, which is acceptable.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 20 minutes or until the top is just set. The cake should still feel slightly soft when touched.
While the cake bakes, prepare the gooey chocolate layer. In a small saucepan, combine the sweetened condensed milk and chopped dark chocolate. Heat over low heat, stirring frequently, until the chocolate is completely melted and the mixture is smooth. Keep warm on low heat.
When the cake comes out of the oven, carefully pour the warm gooey chocolate mixture over the cake layer, spreading it evenly to cover the entire surface. Set aside.
In a clean mixer bowl using a clean whisk attachment, beat the egg whites on high speed until soft peaks form, about 2-3 minutes.
With the mixer running on high speed, slowly add the superfine sugar a little at a time. Once all the sugar has been added, add the white vinegar. Continue beating for approximately 4 more minutes until stiff peaks form and the meringue is glossy.
Gently fold the cornstarch and cocoa powder into the meringue using a rubber spatula, being careful not to deflate the whites. Fold until just combined with some streaks still visible.
Drizzle about 2 tablespoons of melted chocolate over the meringue without fully stirring it in—you want to create streaks of chocolate throughout the meringue.
Carefully spread or dollop the meringue over the gooey chocolate layer, creating peaks and swirls with the back of a spoon or spatula.
Bake for 15-20 minutes until the meringue is just set on top and lightly golden.
Remove from the oven and allow the cake to cool for at least 1 hour before cutting. This allows the layers to set properly and helps maintain the gooey center.
Cut into squares and dust with powdered sugar before serving. Serve slightly warm, at room temperature, or chilled for the best gooey texture.
