Chocolate Angel Food Cake
November 02, 2011
"This is a delicious angel food cake with a delicate chocolate flavor. It can be served either plain or with a dollop of whipped cream. It can also be dressed up with a delectable rich chocolate Ganache icing."
- Serving Size: 1 (41.7 g)
- Calories 160.3
- Total Fat - 1.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 0.1 mg
- Sodium - 49.5 mg
- Total Carbohydrate - 36.8 g
- Dietary Fiber - 1.3 g
- Sugars - 29.2 g
- Protein - 1.5 g
- Calcium - 5 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Heat oven to 375 degrees.
Sift together the flour, cocoa, and 3/4 cups plus 2 Tablespoons of sugar 3 times; set aside.
In a large mixer bowl, beat egg whites and salt until foamy on medium speed.
Sprinkle in the cream of tartar and the vanilla and almond extract.
Continue to beat until egg whites are stiff and stand in peaks; about 2-3 minutes
Add the second amount of sugar of sugar, 2 Tablespoons at a time. Beating only until sugar is blended, about a minute.
Sprinkle flour mixture, ¼ cup at a time over the beaten egg whites, folding it in gently with a spatuala,just until flour mixture disappears.
Gently add the batter into an ungreased 10 inch tube pan.
With a knife, gently cut through the batter 2 or 3 times in a circular motion.
Bake 30-35 minutes.
Turn oven off and leave in oven for 5 minutes more.
Remove and invert tube pan on a long neck glass bottle like a coke or beer bottle.
Let cake hang until it is completely cooled.
When cooled, if necessary, carefully take a sharp knife and loosen the cake from around the pan to remove it.
Place angel food cake topside down on a cake stand or a plate.
Serve it plain, or topped with whipped cream. Or,ice the cake with Chocolate Ganache, which is my favorite.
To serve pretty cake slices, use a very sharp knife when cutting the cake.
Tips & Variations
No special items needed.