Marble and choc-flecked Italian meringue cake

This highly decadent marble and choc-flecked Italian meringue cake recipe is perfect for any special occasion! Serve in thick slices for an indulgent treat that's sure to please a crowd

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 12
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This recipe first appeared in Woman's Day.
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  • 250 gram softened unsalted butter
  • 2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 2/3 cup self-raising flour
  • 1/2 cup milk
  • 150 gram dark chocolate
Italian meringue
  • 1 1/2 cup caster sugar
  • 1/4 cup water
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 50 gram dark chocolate


  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease and line a 22cm round cake pan with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat butter, brown sugar and vanilla extract together until creamy. Add eggs, one at a time, beating well after each. Lightly fold in self-raising flour, alternating with milk, beginning and ending with flour.
  • 3
    In a small microwave-safe bowl, melt dark chocolate in 15-second bursts until melted and smooth. Cool slightly.
  • 4
    Pour half the cake mixture into a bowl. Stir melted chocolate through one half. Dollop alternate spoonfuls of cake mixtures into pan. Drag a skewer through batter to swirl.
  • 5
    Bake for 1 ¼ hours until cooked when tested. Cool in pan for 15 minutes before transferring to a wire rack to cool completely.
Italian meringue
  • 6
    In a medium saucepan, stir caster sugar and water on low until sugar dissolves. Increase heat to high and bring to the boil, brushing down sides of pan. Simmer for 8-10 minutes until syrup reaches 120°C (hard-ball stage).
  • 7
    In a large bowl, using an electric mixer, beat egg whites and cream of tartar together until soft peaks form. With motor running, gradually add hot sugar syrup in a slow, steady stream, beating for 10-15 minutes until bowl is cool.
  • 8
    Finely grate dark chocolate and fold through meringue. Dollop meringue onto cooled cake. Using a blowtorch, lightly caramelise top of cake. Set aside for 15 minutes before serving (helps to firm meringue after blowtorching).