Welcome to Bake it with Mel! That’s right! 2-Time Food Network Chopped Champion and previous French Bakery owner in Paris, Mel Asseraf, has teamed up with us to share a Vanilla Layer Cake with Mocha Draft Latte Ganache and Whipped Meringue. Perfect for this extra time at home.


Cake Layer:
3 whole eggs
75g Sugar
50g Flour
1 tsp Vanilla extract

1 can Mocha Draft Latte
300g of chocolate chips (Milk or Dark or combination of both)
50g of soft butter

Whipped Meringue Topping:
120g egg whites
240g granulated sugar


Cake Layer:

  1. Grab 1 8inch cake cold and layer the bottom with parchment paper.
  2. In mixing bowl with whisk attachment, begin by whisking your whole eggs and adding in the sugar 1/3 at a time.
  3. Next add in the vanilla extract.
  4. After 15 minutes the eggs should have tripled in volume.
  5. Slowly fold in your flour using a spatula.
    **Careful to not deflate your eggs this is what will give height and volume to your cake layer.
  6. Bake at 350F- 20/25 minutes until golden brown and tooth pick inserted comes out clean.


  1. Grab a small sauce pan and pour in a full can of Mocha Draft Latte
  2. Bring it to a boil and pour over your chocolate chips.
  3. Allow to sit for 30 seconds and then whisk together gently until shiny and smooth.
  4. Next put in the soft butter and continue to whisk together gently until fully incorporated.
  5. Cover Ganache with plastic wrap touching the surface of the ganache to keep air from getting in.
  6. Refrigerate overnight or at least 6 hours until set.

Whipped Meringue Topping:

  1. Grab 3 egg whites and place in a mixing bowl with whisk attachment on medium speed.
  2. Add in a pinch of salt to help the whipping process.
  3. Allow to mix for 5 minutes until foamy, then add 1/3 of sugar.
  4. Continue to mix until peaks begin to form and add in 1/3 more of your sugar.
  5. Keep mixing on medium speed for 10 more minutes and add in your last 3rd of sugar.
  6. You should have beautiful stiff peaks.


  1. Take your cake layer, ganache and whipped meringue.
  2. With a small offset spatula spread the ganache all over the surface of your cake layer.
  3. Next with your spatula grab your whipped meringue and place small clouds of it over the surface.
  4. Place whole cake in the oven for 5 minutes until golden brown.
  5. If you prefer you can leave them white and shiny or top with some sprinkles.

More recipes and recipe kits from Mel at https://www.bakeitwithmel.com/.

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