Categorized:
- Cake & Cupcakes
- Desserts
- Uncategorized
Tagged:
- cake flour
- chocolate
- cocoa powder
- cream
- cream of tartar
- egg whites
- powdered sugar
- raspberries
- sugar
- vanilla extract
Categorized:
- Christmas
- Cookies
- Desserts
Tagged:
- butter
- egg yolks
- flour
- jam
- sugar
Chocolate Angel Food Cake
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup (94g) cake flour
- 1/4 cup (25g) Dutch process cocoa powder
- 1/2 tsp (scant) salt
- 12 large (420g) egg whites, brought to room temperature
- 3 Tbsp water
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla extract
- 2 oz dark chocolate, grated*
Chocolate Whipped Topping
- 2 cups heavy cream
- 3/4 cup powdered sugar
- 1/4 cup (25g) Dutch process cocoa powder
- 1 tsp vanilla extract
- Raspberries or strawberries, for garnish (optional)
Instructions
- For the cake: Move oven rack one level from center and preheat oven to 350 degrees. Set aside a non-stick 16-cup angel food cake pan with legs (do NOT grease pan).
- Pour sugar into a food processor and blitz until very fine, about 2 minutes.
- Transfer half of the sugar (3/4 cup) to a mixing bowl, along with the cake flour, 1/4 cup cocoa powder, and salt. Whisk mixture and set aside.
- Add egg whites to a 6-quart stand mixer bowl fitted with a whisk attachment, or if you don’t have a stand mixer that large use an extra large mixing bowl and an electric hand mixer.
- Pour water in with egg whites, along with cream of tartar. Mix on medium-low speed until frothy, then slowly add remaining half of the sugar (3/4 cup), about 1 Tbsp at a time into the egg whites while gradually increasing speed.
- Beat egg white sugar mixture on high speed until soft peaks form, then mix in vanilla extract and continue to beat until stiff peaks form (this will take around 4+ minutes in a stand mixer, 10+ with a hand mixer).
- Sift 1/4 cup of the flour mixture over egg whites at a time then gently fold after each addition until just blended.
- Fold in grated chocolate.
- Gently pour or spoon batter into angel food cake pan and spread into an even layer.
- Bake in preheated oven until a skewer comes out with a few moist crumbs but no batter, about 35 to 40 minutes.
- Immediately remove from oven and turn angel food cake upside down to cool. Let cool 1 hour before running a thin narror knife around edges of cake pan to remove the cake.
- For the chocolate whipped cream topping: In a medium mixing bowl using an electric hand mixer whip heavy cream until slightly thickened. Add 1/4 cup cocoa powder, powdered sugar and vanilla and whip until stiff peaks form.
- Pipe or spread whipped topping over entire cake, or dollop spoonfuls over individual slices. Garnish cake with raspberries or strawberries if desired.
Notes
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