Chocolate Pavlova Cake Recipe (video)

This chocolate pavlova cake is simply stunning! I just can’t stop looking at this beautiful meringue creation! Imagine having this dessert on your table for the holiday season! And you can with this easier-than-it-looks cake! I start with crunchy chocolate meringue layers, top each layer with melted chocolate, loads of berries and the fluffiest, richest chocolate whipped cream! Every crunchy, creamy and fruity bite of this cake is so rich and delicious. This cake is royalty-worthy!

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Ingredients for Pavlova Cake

Here are the main ingredients you’ll need to make this stunning chocolate pavlova cake:

• Egg Whites: bring the egg whites up to room temperature before making the pavlova. 
• Superfine Sugar: also known as caster sugar. This super fine sugar will dissolve into the egg whites better, creating a more perfect pavlova.
• Cocoa Powder: for making a chocolate pavlova. Use Hershey’s Special Dark cocoa powder for a super intense chocolate flavor.
• Heavy Cream: use well chilled heavy cream for making the chocolate whipped cream frosting.
• Cream Cheese: you can also use mascarpone cheese. Soften the cheese at room temperature for 30 minutes prior to making the frosting.
• Semi-Sweet Chocolate Chips: use melted chocolate for adding a chocolate drizzle over each layer.
• Fresh Berries: I used strawberries and raspberries for this cake recipe. You can also use other fruit and berries.

How to Make Chocolate Pavlova Cake

Here’s what in this stunning cake!

• Chocolate Pavlova Layers: delicate and fluffy pavlova cake layers flavored with cocoa powder! These need to be cooled completely before being used in the recipe. You can make the pavlova ahead of time.
• Chocolate Whipped Cream: this chocolate filling is made with heavy cream, chocolate and cream cheese, which helps stabilize the cream. You can also use mascarpone cream.
• Melted Chocolate Drizzle: to add even more chocolate flavor, drizzle melted chocolate onto the pavlova before adding the whipped cream!
• Fresh berries: I used strawberries and raspberries for my cake. Feel free to add your favorite fruit or berries.

Assembling & Serving the Cake

Assemble the cake about an hour before serving for best results. This way, your meringue will stay crunchy and the fruit will be fresh! Add a drizzle of chocolate over each cake layer, then top with the chocolate whipped cream, and berries. Garnish the top with more berries, cream and chocolate.

To cut the cake, use a sharp serrated knife and take the cake apart, cutting one layer at a time. Serve with extra berries and fruit on the side.

How to Make Chocolate Pavlova

This stunning cake is made with delicate layers of chocolate pavlova. Here’s how to make this unique cake:

1. Preheat the oven to 200F. Line two large baking sheets with parchment paper. On the back of the parchment paper, trace 3, 6-inch circles; two on one sheet and one on the other. Prepare a large pastry bag with a decorative star tip; I used Ateco tip #847.
2. Place the egg whites and cream of tartar into a stand mixer bowl. Whisk on medium speed and gradually add in the 2 cups sugar, about 1 tablespoon at a time. Once the sugar is added, continue whisking the egg whites on the highest speed for 7 to 10 minutes, until a thick and glossy meringue forms, forming stiff peaks. Add the cocoa powder and whisk again for about 30 seconds, just until it’s incorporated.
3. Transfer the meringue into the prepared pastry bag and pipe thick layers of meringue onto the parchment paper, using the traced circles as guides; start from the outside and work your way in. Pipe two layers of the meringue to make the layers thick. Pipe any remaining meringue as small dollops/kisses that can be used as garnish.
4. Bake the meringue in the preheated oven for 3 to 3 1/2 hours, until the meringue is crispy. Avoid opening the door often as this will cause the meringue to crack. Once the layers are baked, leave them to cool in the oven overnight, or at least 4 to 6 hours; do not cool at room temperature as this will also cause them to crack. Layers need to be completely cooled before frosting.

Tips For Making Chocolate Pavlova

Have you ever attempted to make meringue and it wouldn’t hold its shape at all! I’ve had this happen a few times and it can be so frustrating! The key to getting stiff and glossy peaks is using a super squeaky clean mixing bowl and whisk. Even the tiniest amount of grease or oil residue will cause the egg whites to go flat.

• Use a degreasing soap or white vinegar to rinse the bowl before using, then wipe it down with a clean kitchen towel.
• Add 1/2 teaspoon cream of tartar to further help stabilize the egg whites.

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Chocolate Pavlova Cake Recipe (video)

1 hour hr 30 minutes mins prep + 3 hours hrs cook

12 servings

Impressive chocolate pavlova cake with three layers of crunchy meringue, chocolate whipped cream and fresh berries!

Ingredients 

US Customary - Metric

For Pavlova Meringue:

• 9 large egg whites
• 1 tsp cream of tartar
• 2 cups super fine sugar, castor sugar
• 1/4 cup cocoa powder

For Filling:

• 2 cups heavy cream, chilled
• 1 cup confectioner's sugar
• 1 cup dark chocolate chips, melted
• 8 oz cream cheese or mascarpone, softened
• 1 tsp vanilla extract
• 1/4 cup cocoa powder

For Cake:

• 1/2 cup melted chocolate, for garnish
• 4 cups fresh berries

Instructions

For the Chocolate Pavlova:

• Preheat the oven to 200F. Line two large baking sheets with parchment paper. On the back of the parchment paper, trace 3, 6-inch circles; two on one sheet and one on the other. Prepare a large pastry bag with a decorative star tip; I used Ateco tip #847.
• Place the egg whites and cream of tartar into a stand mixer bowl. Whisk on medium speed and gradually add in the 2 cups sugar, about 1 tablespoon at a time. Once the sugar is added, continue whisking the egg whites on the highest speed for 7 to 10 minutes, until a thick and glossy meringue forms, forming stiff peaks. Add the cocoa powder and whisk again for about 30 seconds, just until it's incorporated.
• Transfer the meringue into the prepared pastry bag and pipe thick layers of meringue onto the parchment paper, using the traced circles as guides; start from the outside and work your way in. Pipe two layers of the meringue to make the layers thick. Pipe any remaining meringue as small dollops/kisses that can be used as garnish.
• Bake the meringue in the preheated oven for 3 to 3 1/2 hours, until the meringue is crispy. Avoid opening the door often as this will cause the meringue to crack. Once the layers are baked, leave them to cool in the oven overnight, or at least 4 to 6 hours; do not cool at room temperature as this will also cause them to crack. Layers need to be completely cooled before frosting.

For Chocolate Whipped Cream:

• Prepare the whipped cream frosting. In a large mixing bowl, combine the heavy cream and confectioner's sugar. Whisk the two together on high speed for 3 to 4 minutes until stiff peaks form. In a separate bowl, beat together the melted dark chocolate, cocoa powder, cream cheese and vanilla extract. Mix for a few minutes until smooth.
• Add the chocolate mixture to the whipped cream and mix for 1 to 2 minutes, just until well combined and stiff peaks form. Transfer the filling into a pastry bag with a decorative star tip; I used Ateco #8FT.

Assembling the Pavlova Cake:

• To assemble the cake, transfer the 1/2 cup melted chocolate into a plastic bag, cut off a tip and drizzle a bit of chocolate over each meringue layer. Pipe a generous amount of the chocolate filling along the edge of each layer and into the center. Fill each layer with fresh berries in the center and around the edges. Garnish the top with meringue kisses and more fruit.
• Keep cake refrigerated if not serving immediately; assemble up to 1 hour before serving.

Nutrition

Calories: 523kcal | Carbohydrates: 65g | Protein: 7g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 133mg | Potassium: 313mg | Fiber: 3g | Sugar: 56g | Vitamin A: 862IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg