Some desserts just unexpectedly blow your mind.  I love when you don’t have very high expectations and then you are shocked and awed by how delightful something is.

I had some girls over for lunch last week and I wanted to make something festive for dessert.  Most girls I know at least like, if not love chocolate.  I saw this recipe and thought it looked pretty good and since I have conquered my fear of meringues recently with these guys,

I was not intimidated to make this cake with a fluffy meringue topping.

Remember when molten lava cakes were all the rage and you could find them on any restaurant’s dessert menu?  Well this brownie cake reminds me of the rich, gooeyness of one of those cakes.  Just when you think the richness will overwhelm you, the light, crispy peppermint meringue comes to the rescue.  I always love the sticky, fudginess of ganache and so I could not resist taking this cake over the top by drizzling it with yet more chocolate.  And since ’tis the season, why would I not sprinkle some sparkly crushed candy canes over the top of the molten ganache?

Really, if you want to impress someone with a heart-stopping, mind-blowing dessert, this Peppermint Meringue Brownie Cake with Chocolate Ganache and Crushed Candy Canes will make any sweet tooth swoon, yet won’t keep you in the kitchen all day.

Peppermint Meringue Brownie Cake with Chocolate Ganache and Crushed Candy Canes

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 75 minutes

Yield: 1 9-inch cake


A dense and fudgey brownie cake topped with light and airy peppermint meringue, chocolate ganache and crushed candy canes


    For the cake:
  • 1 stick (8 Tbsp) unsalted butter, room temperature
  • 8 ounces (~1 1/3 cups) semi-sweet chocolate chips
  • 1 cup sugar
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup flour
  • For the peppermint meringue:
  • 4 ounces (~3/4 cup) mini semi-sweet chocolate chips
  • 1 Tbsp cornstarch
  • 4 egg whites
  • pinch of cream of tartar
  • 1 cup sugar
  • 1/4 tsp peppermint extract
  • For the ganache and garnish:
  • 1/2 cup heavy cream
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup crushed peppermint candy canes


  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch springform pan with nonstick cooking spray.
  3. Place butter and semi-sweet chocolate in a large microwave-safe bowl and microwave in 1 minute increments until chocolate is mostly melted. Stir to combine.
  4. Whisk sugar, salt and eggs into chocolate mixture.
  5. Whisk in flour until no streaks remain.
  6. Pour batter into prepared pan and bake for 20 minutes.
  7. While the cake bakes, prepare the meringue by beating egg whites and cream of tartar in a medium bowl with an electric mixer on medium speed. Once egg whites become frothy and bubbly, slowly add in sugar. Increase mixer speed to high and beat until stiff peaks form (you can turn the bowl upside down and the stiff egg whites do not move).
  8. Use a spatula to fold in mini chocolate chips, cornstarch and peppermint extract.
  9. Spread meringue mixture on top of baked cake and return to the oven for 32-35 minutes or until the meringue is lightly browned and cracked.
  10. Cool completely on a wire rack before removing from springform pan.
  11. Make ganache while cake is cooling:
  12. Place chocolate chips into a medium bowl.
  13. Heat heavy cream in a small saucepan until almost simmering.
  14. Pour hot cream over chocolate chips. Let sit for 5 minutes to melt chocolate and then stir to combine.
  15. Drizzle ganache over top of cake and immediately top with crushed candy canes.
  16. Recipe adapted from Everyday Food Magazine

melt chocolate and butter together

whisk in sugar, salt and eggs

whisk in flour

pour into pan and bake

to make meringue, beat egg whites and cream of tarter until bubbly

add sugar and increase mixer speed to high until stiff peaks form (will take several minutes)

spread meringue on top of baked cake and bake again

cool, then drizzle with ganache and crushed candy canes

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10 Comments ( Reply )

  1. Liz
    Dec 07, 2012 @ 11:50 am

    I’m still intimidated to make meringues…maybe one day soon I’ll give it a try! Happy Friday!


    • Mercedes
      Dec 07, 2012 @ 7:35 pm

      Happy Friday to you as well! This would be a great cake to conquer your fear of meringues because this cake is super easy! Good luck!


  2. emily (a nutritionist eats)
    Dec 07, 2012 @ 2:50 pm



  3. Laura (Tutti Dolci)
    Dec 07, 2012 @ 3:59 pm

    What a decadent and festive cake!


    • Mercedes
      Dec 07, 2012 @ 7:36 pm

      Thank you Laura! I was really happy with how it turned out and will be making it again!


  4. Anna @ hiddenponies
    Dec 08, 2012 @ 10:50 am

    Wow, this is STUNNING!! I love everything about it – pinned it, I’m hoping for an excuse to make it this holiday season!


  5. Loretta | A Finn In The Kitchen
    Dec 10, 2012 @ 11:07 am

    Woah! I think I have found my next need-to-make recipe!


  6. Hayley @ The Domestic Rebel
    Dec 10, 2012 @ 5:58 pm

    This brownie cake is BEAUTIFUL, Mercedes! I love that crackly, delicious meringue topping 🙂 I want a fat slice!


  7. Anna (Hidden Ponies)
    Jan 30, 2013 @ 11:16 pm

    I made this to celebrate my “blogiversary” and it is AMAZING, thanks for sharing Mercedes! I’m linking to you when I share it 🙂


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