I eat cake because it’s somebody’s birthday somewhere. Well, today it’s my birthday and I’m happy to celebrate with you around this chocolate-mandarin meringue cake.
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I have always loved birthdays and every year I like to make my birthday very special. While many people would rather forget about it (especially when getting older), it is for me something I care about. I don’t mind the presents but I like the idea of the birthday cake, the birthday party, and the simple fact of having a special day just for me, myself, and I. No matters how old I am (I’m turning 22 for the fifteenth time!), I always love my birthday and I think it will continue my entire life. So if you’re very close to me, you’d better not forget my birthday. Just kidding of course!
For every special occasion, I believe there must be a beautiful cake to celebrate, along with some sparkling drinks to make the event even more festive. Who’s with me here? Today’s cake is a sumptuous, elegant winter dessert that could equally be served as a birthday’s cake or as a wedding cake for an intimate wedding party. Made with several layers of pure love and covered with a delicate Italian meringue shaped with golden swirls gently brown with a torch, this chocolate-mandarin meringue cake has a stunning look.
The multiple layers’ base is made here of a biscuit with a light and airy in texture, unlike many layer cakes that usually have a very filling texture. It is indeed a recipe traditionally used for yule log, and I like how it behaves here: the cake is perfectly flat (you don’t want to have it bumpy when used for a layer cake), and you can enjoy a huge slice without having this feeling that the cake is too heavy.
The cake itself is not very large in diameter as I used a 7-inch round form, but has 4 layers of cake, which is enough for 10-12 servings in total. The layers of cake are alternatively covered with a chocolate ganache and a mandarin curd, both homemade of course. The two pair very well together and bring a perfect winter touch to the cake. There is not much to say about the chocolate, as you can never go wrong with chocolate anyway, as long as you use a chocolate of good quality (it’s key!).
The mandarin curd was however a first time for me. I preferred here mandarin over oranges, as the their taste is a little bit sweeter and also more subtle an gentle the taste of oranges. The madarin curd recipe is extremely simple and turns out great, thick and creamy, in just a few minutes. It is by far the best curd recipe I have ever made. You may have some curd left after spreading onto the different layers of the cake ; just keep it for later to serve with pancakes, crepes or onto a generous slice of brioche.
Spread alternatively the mandarin curd and the chocolate ganache onto the layers, covering with a last layer of cake. It is then time to prepare the Italian meringue, which is much easier to make than it might seem at first. I recommend however the use of a thermometer as it helps to have a better control over the syrup temperature. Once ready, cover the cake with the meringue, drawing some swirls with a spoon, the fun part being the use of the torch for a beautiful white and golden final touch.
And tadaaa, the chocolate-mandarin meringue cake is now ready! Happy Birthday to me 🙂
PrintOutrageous Chocolate-Mandarin Meringue Cake
- Prep Time: 1 hour 30 mins
- Cook Time: 25 mins
- Total Time: 1 hour 55 mins
- Yield: 10-12 servings 1x
- Category: Cakes and Pies
I eat cake because it’s somebody’s birthday somewhere. Well, today it’s my birthday and I’m happy to celebrate with you around this chocolate-mandarin meringue cake.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the chocolate filling:
- 2 Tablespoons mandarin zest
- 1/2 cup (70g) dark chocolate, 70% cocoa
- 1/4 cup (60g) unsalted butter
- 1 1/2 Tablespoon (25g) confectioner’s sugar
- 2 Tablespoons (15g) unsweetened cocoa powder
- 1 Tablespoon (15g) sugar
For the mandarine curd:
- 1/3 cup + 1 Tablespoon (100 ml) mandarin juice
- 3/4 cup (140g) sugar
- 2 large eggs
- 1/4 cup (65g) softened butter, diced
For the cake:
- 9 large eggs, white and yolk apart
- 3/4 cup (150g) sugar
- 3/4 cup (90g) corn starch
- 3/4 cup (90g) all-purpose flour
For the syrup:
- 1 lemon, juice
- 1 Tablespoon (15g) caster sugar
For the Italian meringue:
- 1/2 cup (100ml) water
- 1/2 cup (100g) caster sugar
- 2 egg whites
Instructions
- For the chocolate filling: zest one mandarin. Melt chocolate and butter in the microwave or in a small saucepan. Add in the icing sugar, cocoa powder and mandarin zest. Stir well.
- For the mandarin curd: peel the madarin and mix them in the food processor. Pass them in the strainer to have only 100 ml juice, if possible. Pour the juice in the food processor, add the sugar and the eggs and mix again. Transfer to a medium-size saucepan over low heat and add the butter. Stir constantly until the butter melts. Increase the heat and continue stirring until you get a thick creamy consistency. The curd is ready when it coats the back of a spoon.
- Preheat the oven to 340°F (170°C) and line a 7-inch round form spring form with parchment paper.
- For the cake: beat the whites until almost fluffy and add sugar. Slowly incorporate yolks with a rubber spatula. Add corn starch and stir well.
- Pour one fourth of the batter into the prepared form and smooth the surface. Bake for about 8 minutes. The sponge cake must be supple.
- In the meantime, prepare the syrup by combining the ingredients together.
- Wait a few minutes until the cake cools, then brush one fourth of the lemon-sugar syrup on top evenly to moister the cake.
- Repeat 3 times with the remaining batter, so that you get 4 layers of cake.
- Assemble the cake: place one layer on a tray, and spread the mandarin curd over. Top with second layer of cake and spread the chocolate filling over. Top with a third layer of cake and top with the mandarin curd. Finally top with the fourth layer of cake.
- For the Italian meringue: mix water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.*
- Beat the whites and when they are foamy but not yet firm. Very gradually stream the hot sugar syrup into your egg whites as they continue to whip on low to medium speed. Once you’ve added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue reaches stiff peaks.
- Cover the cake with the Italian meringue, using a tablespoon to make some swirls. Gently brown with a hand held torch to create golden swirls.
Did you make this recipe?
Lastly, if you make this Outrageous Chocolate-Mandarin Meringue Cake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
JANET OREN
HI
CAN YOU USE CHOCOLATE FILLING AS AN ICING ON Outrageous Chocolate-Mandarin Meringue Cake OF YOU DONT WANT TOO USE MERINGUDE
THANKS IN ADVANCE
Delphine Fortin
Hi Janet! You could, but in this case I would recommend you use the chocolate ganache in this recipe for the topping part: https://www.delscookingtwist.com/chocolate-hazelnut-easter-egg-cake/ It will be perfectly velvety and smooth. I hope this helps! Del
Enora Coat
Bonjour Delphine, maintenant que je suis une inconditionnelle de ton blog et vu le succès universel du pumpkin bread chez moi, je vais me lancer dans la grande aventure de ta recette dimanche pour mon anniversaire !
Petite question : lorsque tu imbibes le gâteau du sirop sucre-citron, tu as pris soin de le démouler avant pour laisser la place aux biscuits suivants ?
Merci beaucoup en direct d’un thé d’hiver et d’une part de pumpkin bread…!
Delphine Fortin
Oh, très heureuse que tu te lances dans ce gâteau, qui est une petite merveille. Une merveilleuse alliance entre le chocolat, la mandarine, et la douceur de la meringue. Et en effet, je démoule d’abord le gâteau puis l’imbibe ensuite du sirop. Ravie de voir que le pumpkin bread plaît aussi beaucoup. J’en suis complètement dingue également!
Enora Coat
Super merci 🙂 J’espère que je vais y arriver !
latabledeclara
Tu as bien raison de te gâter ainsi et en plus ce gâteau est magnifique
Maeva (Cook A Life! by Maeva)
Oh j’ai loupé ton anniversaire mais ton gâteau est superbe ! Bon j’avoue que je fais partie des gens qui occultent ce jour de l’année volontairement depuis quelques années mais j’aurais bien pris du gâteau pour célébrer le tien ! ^_^ Bisous
Delphine Fortin
Hehe, ne t’inquiète pas il y a de plus en plus de gens qui oublient avec les années. Mais le plus important, c’est que moi je n’oublie jamais le gâteau! 🙂 Contente que celui-ci te plaise autant qu’à moi : j’adore l’association chocolat-orange, et ici la meringue italienne le rend encore plus festif!
sotis
heureux anniversaire alors!!!! et ma part de gâteau elle est ou???? gros bisous ma belle
Delphine Fortin
Merci beaucoup ma belle! En effet, je crois bien avoir englouti ta part 😉 Bises!
lespetitsplatsdeBéa
Très joli gâteau d’anniversaire qui doit être très bon
Delphine Fortin
Merci Béa! Je confirme on s’est régalés 🙂
Recette thermomix
Superbe ce gâteau et bien gourmand. On ne peut lui résister 😉
Delphine Fortin
Très heureuse qu’il vous plaise ! Et je confirme, avec lui la gourmandise est au rdv 🙂
Aude
Très joyeux anniversaire Delphine 🙂 Je suis comme toi, ce que j’attends le plus le jour de mon anniversaire, c’est le gâteau et aucun doute que le tien sera bon avec un gâteau pareil !!
Delphine Fortin
Merci beaucoup Aude, et contente de savoir que je ne suis pas la seule à adorer mon gâteau d’anniv chaque année 🙂
Rosenoisettes
Joyeux anniversaire chère Delphine! 😀
C’est un superbe gâteau que voici, et chocolat-mandarine, on ne peut se tromper sur cette belle association !
Tout comme toi j’aime surtout le gâteau d’anniversaire, même plus que tout le reste et la fête même en soi aahah.
Passe une excellente journée, bisous
Delphine Fortin
Haha, tout comme moi une foodie envers et contre tout 😉 Merci d’avoir pensé à moi pour mon anniv! Bisous et bon dimanche!