Thursday, 12 March 2015


March is always a busy birthday month, and lately I feel as though I am either busy planning or baking a celebration cake (or both!). My most recent creation was a Peppa Pig cake which I made for my daughter's 3rd birthday. I have a few other special birthday cakes planned for the coming weeks - look out for a cake filled post with all the photos sometime in the future.  

Today's post celebrates another birthday - last week Cupcakes and Couscous turned 2! It has been another fun year, and I am incredibly grateful for the support of my readers and the new opportunities that have come my way. Here's to another great year! 

I posted a recipe for a double chocolate meringue cake in 2013. This is the same recipe which I have tweaked and improved, and I thought would it be a fitting cake to make to celebrate another year in the blogging world. Moist chocolate cake topped with cinnamon meringue - yes please! Thanks for reading, and enjoy. x 



Makes 1 x 22cm cake

1 3/4 cups flour
2 tsp baking powder
1 1/4 cups castor sugar
1 tsp bicarb
4 tbsp cocoa + extra for dusting
1/4 tsp salt
1 cup hot water
1/2 cup sunflower oil
1 tbsp white vinegar
4 large egg whites, room temperature
180g castor sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract 

Step 1.) Preheat your oven to 170°C. Line the base of a 22cm springform cake tin with baking paper and grease the tin well. 

Step 2.) Sift the flour, baking powder, castor sugar, bicarb, cocoa and salt into a bowl and mix. 

Step 3.) Add the hot water, sunflower oil and vinegar and whisk until you have a smooth batter. Pour the batter into your prepared tin. 

Step 4.) Place the egg whites in a clean, dry bowl and whisk to soft peak stage. 

Step 5.) Combine the castor sugar and cinnamon in a small bowl. Add 2 tablespoons of cinnamon sugar at a time to the egg whites, beating well after each addition. Add the vanilla extract and whisk until all the sugar has dissolved and you have a thick, glossy meringue. 

Step 6.) Carefully place heaped tablespoons of meringue onto the cake batter. Use the back of a teaspoon to gently smooth the meringue to cover the top of the cake. 

Step 7.) Pop the cake in the oven for approximately 1 hour, or until a carefully inserted skewer comes out clean. Allow to cool completely before removing from the tin. Dust the meringue with cocoa powder just before serving.


  1. Happy blog birthday T. What an awesome cake. I MUST try it immediately! xx

  2. 437.5 ml flour? Is it 1 cup plus 3/4 cups flour?