CHOCOLATE ANGEL FOOD CAKE II
This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
Provided by veggigoddess
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
- In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
- Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
- Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 44.9 g, Fat 3.1 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 125.5 mg, Sugar 34.6 g
CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,
Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE ANGEL FOOD CAKE
Make and share this Chocolate Angel Food Cake recipe from Food.com.
Provided by Mysterygirl
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
- Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
- Add vanilla, cream of tartar and salt.
- Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
- When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
- Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
- Repeat process 2 more times.
- Pour batter into ungreased 10-inch tube pan.
- Cut through batter to remove air pockets.
- Bake 40 to 45 minutes, until top springs back when gently pressed.
- Invert and hang pan on neck of bottle to cool.
- To unmold, run a thin knife around side of pan and tube; invert pan.
- Turn cake upright onto serving plate.
- Garnish with confectioners' sugar, if desired.
Nutrition Facts : Calories 149.5, Fat 0.5, SaturatedFat 0.2, Sodium 152.6, Carbohydrate 32.8, Fiber 0.9, Sugar 25.3, Protein 4.7
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
CHOCOLATE ANGEL FOOD CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Combine 1/2 cup sugar with the cocoa and flour and sift 3 times.
- In a clean dry bowl, whip the egg whites and salt until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the sugar and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in.
- Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs. Make the icing by whisking all the icing ingredients together. Drizzle cake with the icing and let set 1 hour before serving.
CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES
Steps:
- Preheat the oven to 375 degrees F.
- For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
- Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
- For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.
CHOCOLATE ANGEL CAKE
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty-making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. -Joyce Shiffler, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. , Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 194mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE LOVER'S ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees.
- In a medium bowl combine cocoa, coffee and boiling water and whisk until smooth. Whisk in vanilla.
- In another medium-size bowl combine 3/4 cup sugar, the flour and salt, and whisk to blend.
- In a large bowl beat the egg whites until frothy. Add the cream of tartar, and beat until soft peaks form when beater is raised. Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when beater is raised slowly. Remove 1 heaping cup of egg whites and place it on top of the cocoa mixture.
- Dust flour mixture over remaining whites, 1/4 cup at a time, and fold in quickly but gently, using a large balloon wire whisk or slotted skimmer. It is not necessary to incorporate every speck until last addition.
- Whisk together the egg white and cocoa mixture, and fold into the batter until uniform. Pour into an ungreased, 10-inch, two-piece tube pan (the batter will come to within 3/4 inch of the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. (The center will rise above the pan while baking and sink slightly when done. The surface will have deep cracks like a souffle.)
- Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan, about 1 1/2 hours.
- Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press spatula against sides of the pan and avoid up-and-down motion.) Invert onto a serving plate. Wrap airtight.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 124 milligrams, Sugar 25 grams, TransFat 0 grams
CHOCOLATE FILLED ANGEL FOOD CAKE
This is a delicious cake and it looks nice, too. You can bake your own or pick up an angel food cake at your local supermarket.
Provided by luvmybge
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
- Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
- Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
- Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.
- In a medium bowl, combine milk and pudding mix.
- Beat on low for 2 minutes.
- Fold cake pieces and 1-3/4 cups of whipped topping into pudding.
- Fill trench with pudding mixture.
- Replace top of cake.
- Spread remaining whipped topping over top and sides of cake.
- (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.
CHOCOLATE ANGEL FOOD CAKE WITH DOUBLE-CHOCOLATE FROSTING
Four types of chocolate are called for in this decadent dessert: cocoa powder for the cake batter, bittersweet chocolate and milk chocolate for the frosting, and semisweet chocolate for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9 1/2-inch cake
Number Of Ingredients 14
Steps:
- Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to high. Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes. Beat in vanilla. Remove bowl from mixer. Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake).
- Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom; smooth top. Run a knife or small spatula through batter to release air bubbles. Bake until a tester inserted into center comes out clean, about 40 minutes. Invert pan; let cake cool completely in pan. Run a knife around the inner and outer perimeter of the pan to loosen. Use knife to release cake from bottom of pan and remove.
- Frosting: Place both chocolates in the bowl of a stand mixer; set aside. In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate; let stand 2 to 3 minutes.
- Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.
- Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky.
- Using a serrated knife, split cake in half horizontally. Place bottom layer on a cake plate. Measure 2 cups frosting and spread evenly with an offset spatula. Top with second layer. Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls. Garnish with chocolate shavings, if desired. Serve immediately.
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