Chocolate Angel Food Cake

angel food cake

 

I do so love an angel food cake. They tend to be light as air and fluffy, soft and sweet. Then you add chocolate to that wonderful light and spongy texture, and you have one great cake. While this cake needs nothing to complete it. You may wish to add a light dusting of powdered sugar or even a dark chocolate ganache drizzled over the top. It’s totally up to you, either way it will be a wonderful treat. I prefer to serve mine with a big ole’ dollop of homemade whipped cream.

This recipe uses a bunch of egg whites. Which will leave you with a bunch of leftover egg yolks. Don’t let those egg yolks go to waste. You could whip up some french toast or a creme brulee, or maybe even some vanilla bean ice cream.

Ingredients:

  • 1 1/2 cups egg whites (about 12-15 large egg whites) at room temperature
  • 1 1/2 cups granulated sugar, sifted
  • 1 cup cake flour, sifted
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees F and place rack in center of oven. Have ready an ungreased 10 inch two piece tube pan.
  2. Separate the eggs, yolks in one bowl and whites in another (make sure the eggs are room temperature).
  3. Sift the sugar three times and set aside, in another bowl sift together the cake flour, cocoa powder, and salt five times and Set aside.
  4. In the bowl of an electric mixer with the whisk attachment beat egg whites until frothy. Add cream of tartar and beat on high until stiff peaks form.
  5. Turn the mixer down to a medium low and slowly mix in the sifted sugar a teaspoon at a time. Then beat in the vanilla extract.
  6. Remove the bowl from the mixer and gently fold in the sifted flour mixture, until it’s all combined.
  7. Spoon the batter into the ungreased tube pan. Smooth the top and bake for 35-45 minutes until a toothpick stuck all the way to the bottom comes out clean. (Do not open the oven while baking.)
  8. Remove the cake from the oven and immediately invert over a wine bottle. Let cool completely upside down. Once totally cool run a knife around the sides and inside ring, as well as the bottom of the pan then you can remove the cake from the pan.

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Posted in Cakes, Desserts, Recipes

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NaBloPoMo May 2013

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