Hot Chocolate Cake

cake with toasted meringue frosting surrounded by cookies and evergreen boughs

5 from 10 reviews

This hot chocolate sheet cake combines a moist, dark chocolate cake with a billowy, deliciously toasted meringue frosting. Throw some shaved chocolate or decorated cookies on top and this cake will be the perfect addition to your winter festivities.



For the sheet cake:

For the meringue frosting:


  1. Combine the water and semi-sweet chocolate. Microwave the mixture until the water is warm and the chocolate can be whisked smooth (about 30-40 seconds).
  2. In the bowl of a stand mixer, whip the eggs until light and fluffy (1-2 minutes).
  3. Add the vegetable oil and continue whipping until just incorporated.
  4. Repeat with the granulated sugar.
  5. Add the dry ingredients (flour, baking cocoa, baking soda, baking powder and salt), mixing on low until just incorporated.
  6. Add the water/chocolate, buttermilk and vanilla extract, and mix on low until just combined.
  7. Pour the batter into a greased 9″x13″ dish and bake at 350F for 35-40 minutes, or until the top of the cake springs back when pressed.
  8. Allow the cake to cool to room temperature before frosting.
  9. To make the frosting, whisk together the egg whites and sugar. Place the bowl over a pot of boiling water, whisking occasionally until the sugar has dissolved.
  10. Add the vanilla and whip the meringue on high until it holds stiff peaks.
  11. Spread the frosting over the top of the cake and toast with a chef’s torch.
  12. Garnish with cookies or bits of chocolate.


Chocolate cake recipe adapted from Miette


Keywords: chocolate sheet cake, chocolate cake recipe, how to make a cake