Chocolate Pavlova Cake on cake stand

Guess what, guys? Broma Bakery turned four years old this week! I can’t believe that four years ago I stood in my Manhattan kitchen in a leotard and feather tutu, eating a mango and photographing my mom’s Coconut Cake (I would show you photographical proof but it’s too ridiculous of a picture. Just trust me. Maybe next year).

Aaaaanyways. What better way to celebrate years 0-3 than with this chocolate pavlova cake? Alex and I bit into it and were silent for like 10 seconds. It was one of those moments where we both were chewing and just looked up at each other with wide eyes and nodded. Anyone know what I’m talking about? 

I feel like year four is pretty significant in the life of a blog. Years 0-3 were all about learning, growing, and getting used to life. Now, the toddler years are over, and Broma is an adult blog (or at least is trying to be). I can’t even imagine what’s in store for this next year, and I cannot wait. I look forward to new recipes, fun photoshoots, and new blogging friends! And more gifs. So many more gifs.

Chocolate Pavlova Cake close up

What is pavlova?

I doubt many of us grew up eating pavlovas at family holidays, so don’t fret if you’re unsure what the heck this dessert is. In essence, pavlovas are huge meringues. They’re crispy on the outside, but maintain an almost marshmallow-like consistency in the middle. They’re a fantastic year-round dessert, as they can be light and topped with berries in the summer months, or layered high and made with chocolate in the winter.

pouring ganache onto a Chocolate Pavlova Cake

How to make pavlova

To make a pavlova cake, you first need to make the meringue pavlova base. Meringue can be a little finicky, but as long as your kitchen isn’t stifling hot and you whip the egg whites properly, you should be fine! The key to making a good pavlova is baking the meringues for a long time at a low temperature. Once the meringues have baked, you then have to leave them in the oven to cool down. This prevents the meringue from cracking and ensures that your chocolate pavlova cake won’t collapse into itself.

Once you’ve baked the meringues, it’s just a matter of assembling your pavlova cake! (Be fairly gentle when handling the meringue, to be safe.) I love desserts that are “rustic” in presentation, so I kind of just slapped together this pavlova cake. Here, you don’t have to be cautious with the whipped cream and you can drizzle the ganache however you like. I just can’t get over all the pillowy layers.

Oh, and this chocolate pavlova is naturally gluten free! That’s right! So go get on with your bad self and bake this for your favorite gluten-free friend.

Happy day-after-Halloween, and happy blogiversary to Broma Bakery!

gif of Chocolate Pavlova Cake being made

(I’m officially obsessed with making gifs.)

Print

Chocolate Pavlova

  • Author: Sarah Fennel
  • Yield: 1 pavlova 1x
Scale

Ingredients

For the pavlova

  • 9 egg whites, room temperature
  • 1 1/2 cups granulated sugar
  • 6 tablespoons cocoa powder
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 oz bittersweet chocolate, melted
  • 1 1/2 tablespoons cornstarch

For the chocolate shavings

  • 3 oz bittersweet chocolate, chopped
  • 1 tablespoon butter

For the ganache

  • 3 oz bittersweet chocolate, chopped
  • 1/2 cup heavy cream

For the whipped cream

  • 1 pint heavy whipping cream
  • 1/4 cup confectioner’s sugar
  • 1 teaspoon vanilla

Instructions

Make the pavlovas

  1. Preheat oven to 275°F. Place parchment paper on two large baking sheets and draw three 8 inch circles (two circles on one sheet, one on the other). Set aside.
  2. Pour egg whites into a large bowl. Using a hand or stand mixer on high speed, whip the egg whites until soft peaks form. Pour in sugar, salt, and vanilla extract and whip on high speed until the mixture forms hard, shiny peaks.
  3. In a small bowl, mix together the cornstarch and cocoa powder. Add into the egg white bowl, mixing on medium speed until just combined.
  4. Next, using a spatula, gently fold in the melted bittersweet chocolate until incorporated. Scoop the meringue onto the centers of the three circles, using a spatula or the back of a spoon to smooth into a circular shape. Spread the meringue almost to the edges of the circles, leaving room to expand.* Last, create a small well in the center of the meringues, so the sides are slightly higher than the middle.
  5. Bake for 1 hour, then allow to cool in the oven for a second hour.

Make the chocolate shavings

  1. I used the Pioneer Woman’s method for making chocolate shavings and they came out great! I didn’t have crisco, so I substituted it for 1 tablespoon of butter and it worked like a charm. You can get the instructions on how to make shavings here! As she suggests, you can make yours ahead of time and keep them in your freezer until you’re ready to use them!

Make the ganache

  1. Bring the heavy cream to a near boil (it should be scalding hot, but should not bubble). Remove from heat and pour over chopped chocolate. Stir until smooth. Allow to sit for 10 minutes, until the ganache is thick and only slightly warm.

Make the whipped cream

  1. Once your pavlovas are completely cooled, make your whipped cream. With a hand or standing mixer, whip the heavy cream, confectioner’s sugar, and vanilla until stiff peaks form.

Assemble pavlovas

  1. Place a layer of pavlova on a large plate or cake stand. Spoon 1/3 of the whipped cream over the pavlova, smoothing it out all the way to the edges. Drizzle a few spoonfuls of ganache over the edges so it drips down the sides. Repeat process with second layer.
  2. Place the third pavlova on top of the second layer. Cover with the remaining whipped cream, using a spoon or spatula to smooth. Spoon more ganache over the whipped cream, again letting it drip down the sides of the pavlova. Top with chocolate shavings.

Notes

*I made my pavlovas slightly different sizes so the bottom was larger than the middle layer, and the middle layer larger than the top. This made it more easy to see the whipped cream on each layer!

More meringue desserts from Broma Bakery:

Chocolate Pistachio Spoon Meringues 

Triple Berry Meringue Roulade 

Nutella Meringues 

Winter Citrus Pavlova

Lemon Meringue Cupcakes

Chocolate Pavlova Cake with chocolate shavings

38 comments

Rebecca The Sister
Reply

Sarah. First of all, congratulations! I’m always so proud to say to my friends, “My sister has a baking blog. Wanna see it?”

Second of all, THIS PAVLOVA. WOOOOW. I never thought Mom’s classic recipe could get better, but you may have outdone it here. We’re making this for Christmas.

Sarah | Broma Bakery
Reply

Awww, Rebe! We HAVE to make this at Christmas! Love and miss you so much.

sue/the view from great island
Reply

Congratulations on four years, that’s a huge accomplishment — and this cake is INSANE — I think it has Christmas Day dessert written all over it!

Sarah | Broma Bakery
Reply

EXACTLY what I was thinking!! Stick a few pine needles around it and it’s a Christmas Day treat!

Karishma
Reply

Ah that gif at the end is amazing.

This looks like absolute perfection. Pinned!

Sarah | Broma Bakery
Reply

Thanks for pinning, Karishma 🙂

Jennifer @ Seasons and Suppers
Reply

Congratulations! This is a perfect way to celebrate. What a beautiful pavlova and I’m loving your gifs 🙂

Sarah | Broma Bakery
Reply

Thank you!! I’m stuffed with meringue now…

Kendra
Reply

Congratulations Sarah! I absolutely adore every recipe you post! You are so awesome!

Sarah | Broma Bakery
Reply

BABYGIRL THANK YOU! Missing you and your amazing skills. I’ve been stalking your channel and am obsessed! Keep it up 🙂

ATasteOfMadness
Reply

This cake looks amazing! You deserve it! Happy 4 years!

Jessica @ Sweet Menu
Reply

Congratulations on your blog-aversary! This pav looks absolutely incredible – I can totally understand why you had a food moment when you ate it. So beautiful!

Oriana @Mommyhood's Diary
Reply

Congrats!! I’m so glad I found your blog. I am also obsessed with gifs hahaha. Pinned!

Sarah | Broma Bakery
Reply

Glad to have you here! Thanks for pinning, Oriana!

Cheryl
Reply

Sarah! This is crazy gorgeous. I’m not usually much for pavlovas because um, chocolate & caramel always > fruit (I *wish* I didn’t feel that way but….) but this is just like mind-blowingly beautiful and looks so rich and indulgent and absolutely perfect to celebrate a bloggie birthday! Yay!

Sarah | Broma Bakery
Reply

Yaeeee so glad I got your on board! I’m totally with you on chocolate > fruit. Thank you for the good wishes!

Catalina @ Shades of Pink
Reply

Never had a chocolate Pavlove, but I can see how much I am missing. Looks incredibly delicious and stunning.

Amanda @ Cookie Named Desire
Reply

I saw this post last night and tried and tried to leave a comment, but my phone hates me! Firstly, a huuuuuuuuuge congrats on your 4 year blogiversary! That is so awesome! Second, I totally know what you mean about that silent moment of silence.. it’s like the food is so good, you are just connecting on a mental level while also trying to fully comprehend how awesome it tastes. Also…. please more gifs!! I need to figure out how to do them. I’m such a n00b!

Sarah | Broma Bakery
Reply

Ahh, thank you girl!! Making dessert gifs is honestly my new obsession. It’s so easy, I’ll look forward to seeing what you come up with!

Amy | Club Narwhal
Reply

Um, swoon!!!!???? This is a gorgeous, gorgeous pavlova (and that gif? amazing, girl)! Wishing you the happiest of bloggy birthdays. I’m so glad I found this happy place–everything you make is magic!

Sarah | Broma Bakery
Reply

Thaanks, Amy! Appreciate the compliments. I can totally get down with magic desserts 🙂

The Blonde Chef
Reply

First of all, this has to be one of the prettiest pavlova’s I’ve ever seen! And second, congrats on the blogging anniversary! Definitely a huge achievement!

Sarah | Broma Bakery
Reply

Thanks you for the congrats Aubrie! So glad you commented, because now I’m drooling over your site!

Manali @ CookWithManali
Reply

Congratulations on 4 years, that’s awesome! You have an awesome blog and I cannot stop drooling whenever I’m here! This is gorgeous and I love the gif in the end. Pinning!

Sarah | Broma Bakery
Reply

Thank you as always, Manali 🙂 XO!

Karen @ The Food Charlatan
Reply

This is gorgeous Sarah! I looooove pavlova, especially chocolate. It’s such a decadent and usually forgotten dessert! Lovely photos as always!

Sarah | Broma Bakery
Reply

Hi, Karen! Aren’t they the best?! Thank you for the compliments 🙂

Jen @ Baked by an Introvert
Reply

Wow! This pavlova is stunning!
Congrats on 4 years. I wish you many more years of baking success.

Sarah | Broma Bakery
Reply

Thanks so much, Jen! And thanks for stopping by!

Liz @ Floating Kitchen
Reply

Happy Blog Birthday! This is the perfect way to celebrate (and in fact I made myself a chocolate pavlova for my personal birthday this year!). I’m so dying to meet you and I hope it happens sooner rather than later! XOXOXOXO

Sarah | Broma Bakery
Reply

I WOULD LOVE THAT!! What a great idea.

Chelsea @chelseasmessyapron
Reply

Happy happy blogiversary!! CONGRATS! Also this pavlova, omg.! Just gorgeous. Way to celebrate with a jaw dropping dessert!

Sarah | Broma Bakery
Reply

Thank you, Chelsea!! Go big or go home, right?

Oana
Reply

OMG, look at that chocolate dripping off the Pavlova and look at those chocolate curls. I am in heaven! I need this Pavlova in my life. Lovely pictures, well done!

Katharine
Reply

Happy birthday, Broma! Hope the years ahead bring sweet things.

Think of the Pavlova as your birthday cake. And one that inspires silence?! That’s a sure sign you’re doing something right.

Katharine

Sarah | Broma Bakery
Reply

It’s all because of you!! We will for sure be making this for Christmas!!

Rachel @ Bakerita
Reply

OMGGG I had to come find the GIF and it’s beautiful and I love it! Drooling!

Sarah | Broma Bakery
Reply

Let’s be gif friends. If that’s a thing. If it’s not, we’ll make it a thing.

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