Photography: James Moffatt / Styling: Steve Pearce
If you’re a coffee lover with a sweet tooth, this coffee fudge cake with toasted coffee meringue is a dessert dream come true. Rich, dense, and deeply flavoured, the coffee cake forms the perfect base for layers of indulgence. It combines the bold bitterness of coffee with the luscious sweetness of chocolate, striking a balance that keeps every bite from feeling overly rich. But what truly elevates this cake is the meringue topping – light, airy, and infused with just the right amount of coffee. Once toasted, it takes on a beautifully golden exterior with hints of caramelised flavour that complement the fudge cake beneath.
This dessert is designed for special occasions but is simple enough to be made at home. It brings a sophisticated twist to traditional chocolate cake, making it perfect for dinner parties, celebrations, or even just as a luxurious weekend treat. The contrasting textures – the moist, dense crumb of the cake and the billowy, slightly crisp meringue – create a dynamic eating experience. Whether you’re a seasoned baker or just starting out, this recipe offers a satisfying challenge with a stunning payoff. One slice, and you’ll see: this isn’t just a cake – it’s a statement. A bold, delicious one.
For more coffee cakes, try the tasty espresso martini cheesecake, the gluten-free flourless coffee, date and hazelnut cake with coffee butterscotch or the boiled chocolate and coffee cake.
Ingredients
Method
Preheat oven to 160°C (140°C fan-forced). Line the base and sides of a lightly greased 24cm (base measurement) springform tin with non-stick baking paper. Wrap the outside of the tin in three layers of foil. Place in large roasting tray. Set aside.
Place the eggs in the bowl of an electric mixer and whisk on high speed for 5 minutes, or until doubled in volume.
Meanwhile, place the chocolate, butter, coffee and liqueur in a small saucepan over low heat and stir for 4 minutes, or until chocolate and butter have melted and the mixture is smooth.
Place in large bowl. In three batches, fold the egg mixture into the chocolate until combined. Pour into the tin.
Carefully pour boiling water in the roasting tin to come halfway up the sides of the cake tin. Place in oven and bake for 35–40 minutes, or until the edges are just starting to set and the surface is just set with a wobble.
Remove from the oven, and carefully remove the cake from the water bath. Place on a cooling rack and leave to cool. Refrigerate until cold.
To make the meringue, combine half the sugar with water and coffee in a small saucepan over low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 6 mins or until syrup thickens. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form.
Whisk in remaining sugar, 1 tablespoon at a time, whisking well after each addition. Continue whisking until sugar dissolves. With the motor running, carefully pour hot syrup into the egg white mixture in a thin, steady stream, whisking constantly, until well combined. Continue whisking for 5 mins or until the mixture cools completely.
Place cake on a cake stand. Top with meringue. Use a blow torch to toast. Serve.
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