Chocolate Layer Cake with Vanilla Cream and Meringue Topping


For the Cake:

5 eggs
160 g granulated sugar (¾ cup + 1 tbsp)
50 ml water (3 tbsp + 1 tsp)
50 ml sunflower oil (3 tbsp + 1 tsp)
160 g flour (1⅓ cups)
3 tsp baking powder
30 g cocoa (⅓ cup + 1 tbsp)
For the Cream:

600 ml milk (2½ cups)
80 g granulated sugar (⅓ cup + 1 tbsp)
6 egg yolks
40 g cornstarch (1 ½ oz)
40 g flour (⅓ cup)
250 g butter (8¾ oz)
80 g powdered sugar (⅔ cup)
For the Meringue Topping:

6 egg whites
200 g granulated sugar (1 cup)

100 g chocolate (3 ½ oz)
Baking Instructions:
Preheat oven to 180°C (356°F). Bake for 20 minutes on top/bottom heat.


Cake Preparation:

In a mixing bowl, beat the eggs and granulated sugar until pale and fluffy.
Gradually add water and sunflower oil while continuing to beat.
Sift in flour, baking powder, and cocoa, and fold gently until well combined.
Pour the batter into prepared cake pans and bake in preheated oven for 20 minutes. Let it cool completely.
Cream Preparation:

In a saucepan, heat milk until just simmering.
In a separate bowl, whisk together egg yolks, granulated sugar, cornstarch, and flour until smooth.
Gradually pour the hot milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium heat until thickened.
Remove from heat, let it cool slightly, then add butter and powdered sugar. Beat until smooth and creamy.
Meringue Topping:

In a clean, dry mixing bowl, beat egg whites until soft peaks form.
Gradually add granulated sugar and continue beating until stiff, glossy peaks form.

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