Timur’s Chocolate Meringue Cake

Timur’s Chocolate Meringue Cake recipe will become a favorite! Layers of walnut meringue with a rich chocolate rum cream, topped with chocolate shavings. Everything you could ask for in a cake, especially the chocolate lovers.

If you enjoy chocolate, give the Layered Chocolate Coffee Cake or the Nutella Cake a try.

Layered meringue chocolate cake on a platter.

chocolate meringue cake-

This recipe is like nothing you’ve tried before, I promise. Crunchy walnut meringue with a rich butter rum cream that’s then topped with chocolate shavings. It’s the perfect combination of flavors and absolutely DELICIOUS!

Step by step photo collage how to make walnut meringue cake layers.

how to make a layered chocolate meringue cake-

Prepare the cake layers. Beat egg whites until stiff and glossy then slowly add sugar and mix until stiff peaks form. With a spatula, stir in the chopped walnuts.

Divide mixture between four pans and bake. TIP: If you don’t have four cake pans, I’d highly recommend doing half the mixture and baking then preparing the second one and bake.

Prepare the cream. Beat the butter until creamy, add in the condensed milk, cocoa, and rum. Beat just until combined, don’t overbeat. Refrigerate the cream until ready to use.

Assemble the cake. Once the cake layers have completely cooled, assemble the cake. Place the first layer on a cake platter, top with cream. Continue with the remaining layers. Generously spread the remaining cream over top and sides of the cake.

Collage how to assemble a meringue layered cake with chocolate cream.

You can decorate the cake how you like, I added chocolate shavings to the sides of the cake and melted chocolate for the top and created a design.

Since the main ingredient in the cream is butter, it’s best to keep the cake refrigerated until it’s ready to be served.

How to decorate a chocolate cake.

The cake might seem complicated, it truly isn’t. The hardest part is waiting for the layers to bake and then cool. Once that’s done, you’re good to go.

Once you give this recipe a try, I promise, this cake will become a favorite!

Meringue Layered Cake with a Rum Chocolate Cream. ValentinasCorner.com

This cake is so beautiful and tall once baked and assembled. It makes for a great dessert choice for the Holidays. This cake is very rich and I’d advise cutting the pieces smaller, you can always have seconds.

Timur's Chocolate Meringue Cake Recipe

Easy Layered Walnut Meringue Chocolate Cake Recipe with a rich and creamy delicious butter and rum cream.
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cake
Servings: 10 servings
Calories: 312kcal
Author: Valentina's Corner



  • 8 eggs whites
  • 1 1/2 cups sugar
  • 2 cups walnuts, finely chopped



  • 1/4 cup chopped chocolate, melted
  • chocolate shavings


  • Prepare (4) 8-inch baking pans by lining with parchment paper. Preheat oven to 320°F.
  • Beat egg whites until glossy. Slowly add in the sugar and continue beating until stiff peaks form.
  • Meanwhile, chop the walnuts. With a spatula or wooden spoon, slowly add the walnuts to the egg whites.
  • Divide between the pans and bake for 1 hour. Slightly open the oven door and allow the meringues to cool before removing from the oven (about 1/2 hour). Run a sharp thin knife around the edges to separate any of the meringue stuck to pan.
  • While layers are baking, prepare the cream.
  • Beat butter until creamy.
  • Add in the condensed milk, rum, and cocoa and beat again just until everything is incorporated. Refrigerate until ready to use.
  • Once cakes are baked and COMPLETELY cooled, assemble the cakes.
  • Gently flip the first layer upside down. Slowly remove the parchment paper.
  • Add a generous portion of cream. Repeat with remaining layers and cream. Coat top and sides of the cake with remaining cream.
  • Decorate as desired. I added chocolate shavings to the side of the cake and melted chocolate for a design for top.
  • For the top, melt the chocolate. Add the chocolate to the side of a Ziploc bag, snip the corner with scissors. Make 4 round circles on top of the cake.
  • Take a knife and start at the circle closest to the edge slowly bring the knife down to the middle. The chocolate will follow with your knife. Go slow. Do this all the way around the cake.
  • Refrigerate for at least 2 hours or overnight.
Nutrition Facts
Timur's Chocolate Meringue Cake Recipe
Amount Per Serving
Calories 312 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 0mg0%
Sodium 41mg2%
Potassium 179mg5%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 33g37%
Protein 6g12%
Vitamin A 5IU0%
Vitamin C 0.3mg0%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Meringue Layered Cake with a Rum Chocolate Cream. ValentinasCorner.com

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Show 38 Comments
  • Lidiya 04/14/2017, 10:31 pm Link Reply

    Is the taste of the cream going to drastically change if I use cognac? I don’t have any rum on hand

    • admin 04/15/2017, 11:11 am Link Reply

      Hi Lidiya,
      Hhhmm, I have never used cognac and not sure what it tastes like, but I think it will be just fine. All we need is just added flavor in the cream. Go for it. P.S. I am baking this cake as we speak as well for Easter:)..

  • Svitlana 12/04/2016, 9:25 pm Link Reply

    Could you share the kind of rum you’ve used in this recipe? I will have to go to the liquor store to buy it and wanted to know which to ask for. Thank you!

    • admin 12/06/2016, 12:30 am Link Reply

      Myers Dark Rum works great. I even use the imitation Rum in the baking isle if I am out. Works great, especially if you don’t plan on using it often… 🙂

  • Natalie 10/30/2016, 6:40 pm Link Reply

    Have a ?
    How about if I am gonna make all layers on cookie sheet ?
    Thank u so much

    • admin 10/31/2016, 1:49 pm Link Reply

      Hi Natalie,
      I’m sorry for not replying yesterday. I usually leave Sunday free of electronics. 🙂
      I’ve never tried it on a baking sheet so I cannot be for sure. I know that’s not very helpful. Did you try it? I’d love to know if it worked?

  • Katerina 12/03/2015, 2:17 am Link Reply

    I just have to say: this cake was AMAZING! I’m not usually a fan of butter creams but it was delicious and didn’t taste buttery. Thanks for sharing such a great recipe!

  • Masha 11/24/2015, 5:39 pm Link Reply

    I’m making the cake right now and was wondering if it gets soggy if you leave it for a day in the fridge? I’m making it for thanksgiving. Thanks.

    • admin 11/26/2015, 12:10 pm Link Reply

      Happy Thanksgiving. Sorry didn’t reply earlier, no it doesn’t get soggy in fridge:)

  • Katerina 11/14/2015, 2:09 am Link Reply

    Is the sweetened condensed milk cooked or raw?

    • admin 11/14/2015, 3:03 am Link Reply

      Katerina, raw milk uncooked:)..

  • Katerina 11/14/2015, 2:07 am Link Reply

    Creme Brule is a delicious way to get rid of those egg yolks. This way you get two great desserts.

    • admin 11/14/2015, 3:06 am Link Reply

      Great tip. Thanks so much Katerina:)..

  • viky 08/26/2015, 2:39 am Link Reply

    Hi, I made the cake but the only downfall is for some reason when i peal off the paper i have big wholes ,.the whites did rise a lot and so the bottom was empty..any suggestions?

    • admin 08/26/2015, 5:52 pm Link Reply

      I am so sorry. That is so odd. No idea what to even suggest. I’d probably say maybe drop the pans on the counter top few times before baking it to remove any air bubbles but other than that, have no idea. I know what isn’t very helpful but I have never had that happen. :/

      • Annie 08/24/2016, 2:20 pm Link

        Valentina, this is a very delicious cake, and I’ve made it 4-5 times but have to say that I have the same problem. I tried dropping the pans before baking, but there’s still big holes when I take off the parchment paper. The only different thing I do from your process is bake all 4 layers together. Could this affect the cake? But this cake still turns out delicious each time! Big thank you!! 🙂

      • admin 08/29/2016, 11:42 am Link

        Hi there Annie, hhhmmm, I’m not sure I know what you mean? Big holes on the bottom or in the middle? Not sure what to tell you as I’ve never had that happen? :/ Maybe try using eggs at room temp? Other than that I have no clue, but explain it better?

      • Annie 08/30/2016, 4:30 pm Link

        After the layers cool down I take off the parchment paper and there’s a couple of 1-1/2 to 2″ holes in diameter. So from the top they look like lumps, but when i turn the layers over there’s holes. Does that make sense? But using room temp eggs could be the solution because the eggs were still cold when I made this last time.. Thanks so much though!!

      • admin 08/30/2016, 11:49 pm Link

        Annie, that’s just so odd.. I’m sorry I wasn’t much help:/..

  • Elena 02/17/2015, 7:35 pm Link Reply

    Valya, this cake looks amazing!! Does it taste like Kievskiy tort?
    I am very excited to try it, I Have made kievskiy tort before, but it’s such a hassle! takes 3 days! I’d like to try this easier option.
    Love your blog. Blessings to you and your family. Thanks for sharing your lovely recipes with us. Looking forward for more! (:

    • admin 02/17/2015, 10:49 pm Link Reply

      Elenochka, It’s a very unique cake and aside from the baking it’s rather quick to make. If u are looking for a Kievsky I have had many say my Royal Delight Cake reminds them of Kievsky and it’s rather simple to put together. Oh but do try this too it’s soo yummers..:) {Thank you so much for your sweet comment, means SOO much to me and our family-we are a team!! 🙂 ..}

      • Elena 03/14/2015, 5:17 pm Link

        First two layers are in the oven.. I ended up using pecans though, because I didn’t have any walnuts..Have you ever tried using any other kind of nuts in this cake?
        Wish me luck! (:

      • admin 03/14/2015, 9:58 pm Link

        Elena, Honestly never tried it with any other nuts, so I’m not sure how big of a change it will add to the cake. I sure do hope it comes out fantastic!! 😀

      • Elena 03/18/2015, 11:38 am Link

        It turned out really really good! My family from MN came, and my brother only got one slice of it, and said it’s the best thing he’s ever tried, and requested another one before he leaves! So, i think i will try the Royal Delight.. I wish I could show you a picture.. Unfortunately, I don’t have Faceboo or instagram.. But it was delicious. Thank you!!!

      • admin 03/19/2015, 2:39 pm Link

        Elenochka, That’s Great to hear!. 🙂 I think you will like the Royal Delight just as much :). I would have loved to see it, you can always e-mail me your creation, that’s the best kind of mail;).. valentina@valentinascorner.com

  • oksanka85 12/17/2014, 12:41 pm Link Reply

    Sounds like an amazing cake I would defiantly try. Now any ideas what to do with the egg yolks?

    • admin 12/18/2014, 12:07 pm Link Reply

      It is rather good;). I just add few more eggs and do an omelet. Add some ham and veggies with cheese and you can’t tell it has so many yolks. Hehe 🙂

  • oksana Shafar 09/10/2014, 10:35 pm Link Reply

    Valya, Made the cake and it was delicious…. Thanks..

    • admin 09/11/2014, 12:57 pm Link Reply

      Thanks for the feedback. I’m so glad you enjoyed it.. 🙂

  • Natasha 08/28/2014, 1:50 am Link Reply

    Now i know what cake to make for my hubby’s B-Day!!! Thank you very much!!!

    • admin 08/28/2014, 5:10 pm Link Reply

      Oh do let me know how it turned out:O).

  • Oh my goodness, this cake looks so awesome! I got an idea while looking at this cake)) Thanks for posting!

    • admin 07/19/2014, 1:40 pm Link Reply

      Thank you:). Looking forward to seeing what you come up with:)..

  • Roxanne 04/15/2014, 12:31 pm Link Reply

    Hi Valentina, I really enjoy your recipes! Although I have a question about this cake, does the cream taste very buttery? Or does the rum cut the taste out? I love everything about this cake except for the butter lol. Butter creams and I haven’t learned to get along yet.

    • admin 04/15/2014, 2:00 pm Link Reply

      Thank you for the comment=). Really appreciate it.
      The rum kills the buttery taste. You can also do half a stick less and will be ok. That will definitely help. This cake is Fantastic, I think you will enjoy it:)..

  • Viktoria Yakushchenko 03/29/2014, 4:04 pm Link Reply

    I made this cake it taste awesome thanks.

    • admin 04/01/2014, 9:47 am Link Reply

      Well thank you much for the comment. I’m glad you enjoyed it.=)

  • nadia 03/26/2014, 2:19 am Link Reply

    Da ti chto ….takoy tortik!!!!yum yum! on my list.thank you!

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