• Chocolate Italian Meringue Buttercream

Chocolate Italian Meringue Buttercream

This is going to be a short post as, you will see, I’ve already blogged this cake. Well, a primitive form of it, I like to think ;). It is none other than the Best Ever Chocolate Pound Cake of my very first blog post, plus my newly created recipe for chocolate Italian meringue buttercream.


When my friend San (of the baby shower ducky cupcake fame!) asked me to make her hubby a cake for his 40th birthday tomorrow with the only instructions being “it must be chocolate, just chocolate” I knew which cake recipe I had to make! The rest of it was some what of a surprise to me as it is to everyone else – I just daydreamed for a day or two until the recipe for the frosting and a concept to cover the cake with pieces of childhood favourite choccie bars was born.


So what do you need to know about this cake? It’s a huge amount of batter and makes a 10-12 cupย bundt cake, two 12x6x1 inch sponges as I’ve done here, three 2 lb loaf cakes or about 24 cupcakes. It keeps phenomenally well – hard though it is, I don’t eat it on day one any more as the moisture it gets from a day of being left, well wrapped but not filled or bestowed with any other adornment, is nothing short of chocolate heaven. This, ladies and gents, is the sticky gingerbread left to mature for a few days of the chocolate cake world. A very versatile cake that is sturdy enough to sugar paste but just as rich and decadent served merely with a shower of cocoa powder and a pot of tea or freshly brewed coffee. A shot of frangelico or Tia Maria is the after dark version some of you may prefer though ๐Ÿ˜‰


So, go forth and bake, my little ones! You’ll never taste a more perfectly “plain” cake with more complexity of taste and luxuriant mouthfeel. Nor will you find a lighter yet more definitely chocolate frosting.

Chocolate Italian Meringue Buttercream
Chocolate Italian Meringue Buttercream
Author: Just Jo
  • 200 g caster sugar
  • 3 large egg whites
  • Good pinch of salt 200g soft butter
  • 2 tsp vanilla paste or extract
  • 100 g dark chocolate
  • 125-150 g milk chocolate
  1. Begin by melting the chocolate over a pan of just simmering water in a heat proof bowl - use more milk chocolate if you like - be reassured this is not a sickly sweet frosting at all!
  2. Put the sugar with 100ml of water in a tall heavy bottomed saucepan with a sugar thermometer clipped in place.
  3. Bring the sugar to a boil rapidly and as the sugar approaches 121หšC (which takes me upto 10 minutes of standing and watching - do NOT leave boiling sugar unattended!) start whisking your egg whites and salt on medium speed.
  4. When the sugar has caramelised and the egg whites are frothy and tripled in volume, turn the stand mixer speed up to high and very very slowly but in a steady steam, pour the caramel between the side of the bowl and the revolving whisk.
  5. It may sizzle and splash a tiny bit but don't be scared!
  6. Once all the boiled sugar has been incorporated, continue whisking on high until the bowl feels room temp again (careful - a metal bowl will heat up on adding the sugar)
  7. Turn down the speed to medium and spoon in the butter a teaspoon at a time slowly but surely
  8. Add in the vanilla then pour in the cooled but melted chocolate.
  9. Turn up the speed once more and whip until thick and creamy - it may only take another 20-30 seconds.
  10. Keeps well for 3 days covered in the fridge or frozen for one month - bring to room temp before using & beat well to bring back to desired consistency.


  1. frugalfeeding 17/06/2012 at 09:53 - Reply

    Jo, it looks bloody amazing – this one certainly isn’t primitive ๐Ÿ˜€

    • Jo Blogs 17/06/2012 at 09:56 - Reply

      It’s all smoke and mirrors Frugal, just plop and plonk! Plop the frosting and plonk the choccies! And lustre dust spray is a wee miracle invention ๐Ÿ˜€

  2. The Patterned Plate 18/06/2012 at 05:32 - Reply

    Sounds simple, but it looks sensational. Really makes an impact, no? Fabulous as always Jo ๐Ÿ™‚ I haven’t baked that cake in ages, must change that.

    • Jo Blogs 18/06/2012 at 08:12 - Reply

      Anyone could achieve this Carrie, I think the secret to “artful plonking” as I call this type of cake decoration is to resist the urge to move things and let them fall where they want to! It never looks as good if I go back and move a malteaser here, a chunk of crunchy there… ๐Ÿ˜€

  3. NickkiT 20/06/2012 at 15:49 - Reply

    Why haven’t I made this cake yet?? It looks really gorgeous Jo!

    • Jo Blogs 21/06/2012 at 09:41 - Reply

      Well it can be made into a ton of different forms really successfully Nic so there’s no excuse! ๐Ÿ˜‰

  4. PatriciaCK 25/06/2012 at 10:25 - Reply

    Fantastic! That chocolate Italian meringue buttercream has me drooling. Do you think the buttercream would stand up to including a little Frangelico or Tia Maria for an adults only version?

    • Jo Blogs 25/06/2012 at 10:46 - Reply

      Hell yeah! I’d use a tbsp at the very end of mixing, taste and adjust. I’ve mushed a pinned of raspberries into it before now and it coped extremely well with that ๐Ÿ˜€

  5. eileen murray 09/09/2012 at 12:01 - Reply

    jode that looks fab but………. i want to see s fabby coffee cake on here !! am i the only girl in the world who craves coffee cake??? xxx

    • Jo Blogs 09/09/2012 at 12:26 - Reply

      Lol ok Ei, I’ll make a coffee came soon for you! There should be at least one on my facebook page though – my dad loves it ๐Ÿ˜€

  6. Riikka 06/10/2015 at 19:13 - Reply

    Have you ever tried making the syrup from coconut sugar? I’m going to make “healthy” treats for when my wee lil niece is born, was thinking avocado brownies with this topping might be a winner.

    • Just Jo 06/10/2015 at 19:34 - Reply

      Now that is a good thought – no I haven’t Riikka but I am sure it would be wonderful. Now I feel I must try it myself! I want to try avocado mousse but haven’t done so thus far ๐Ÿ™‚

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