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.
GRILLED CHOCOLATE ANGEL FOOD CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
- Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
- To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.
HOME
Steps:
- Preheat oven according to cake mix package directions.
- Combine cake mix and cocoa in large mixer bowl. Prepare and bake according to cake mix package directions, using water. Sprinkle with powdered sugar; top with strawberries.
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.
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 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
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 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 RECIPE
Steps:
- Gather the cake ingredients.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Alternatively, use an electric hand mixer. Let stand for about 30 minutes to bring to room temperature.
- Meanwhile, sift 1 cup of granulated sugar, cake flour, and cocoa into a medium bowl. Sift again and set aside (reserve the sifter, you will use it again). Position a rack in the center of the oven and heat to 350 F.
- With the mixer on medium speed, beat the egg whites until frothy.
- Add the cream of tartar and beat on high speed, gradually adding the remaining 1/2 cup of sugar. Continue beating for 3 to 5 minutes, until stiff peaks form. Beat in 1/2 teaspoon of salt and 2 teaspoons of vanilla extract.
- Sift half of the flour-cocoa mixture over the beaten egg whites and gently fold it in with a spatula until blended but still streaky.
- Sift the remaining flour-cocoa mixture over the egg whites and continue folding until well combined.
- Spoon the batter into a two-piece 9.5-inch tube pan. Run a butter knife or spatula through the batter to release any air bubbles.
- Bake the cake for about 38 to 42 minutes, or until a wooden skewer or cake tester inserted into the cake comes out clean.
- Invert the pan and cool the cake completely.
- Slide a knife or spatula around the pan and center tube to loosen the cake. Grasp the center tube to remove the cake from the outer pan; use a knife or spatula to release the cake from the bottom of the pan.
- Place the cake on a cake plate or cake stand and dust with confectioners' sugar, or frost with the optional fluffy chocolate frosting. If desired, garnish with shaved chocolate. Make the Optional Frosting
- Gather the frosting ingredients.
- Put the semisweet and milk chocolate chips in a heat-safe bowl; set aside.
- Pour the cream into a small saucepan and cook over medium heat until steaming hot. Do not let the cream boil.
- Pour the cream over the chocolate chips and let stand for 5 minutes. Stir until melted. If there are still lumps of chocolate, place the bowl over a saucepan of simmering water and stir until smooth. Alternatively, microwave on low in short bursts, stirring frequently, until the mixture is smooth.
- Let the chocolate mixture stand, stirring every 15 minutes, until cooled to room temperature, about 70 F to 75 F. Cooling will take about 1 to 2 hours.
- Add a pinch of salt, the vanilla, and 2 to 3 pieces of butter to the chocolate mixture. Beat with an electric mixer with whisk attachment on low speed, adding the butter a few pieces at a time until smooth and well combined. Alternatively, use a stand mixer fitted with the whisk attachment.
- Increase the speed to high and beat for about 4 to 5 minutes, scraping down the bowl as needed.
- Frost the cake, garnish with the shaved chocolate, if desired, and served.
Nutrition Facts : Calories 164 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 139 mg, Sugar 25 g, Fat 0 g, UnsaturatedFat 0 g
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
DAD'S FAVORITE CHOCOLATE ANGEL FOOD CAKE
This light-as-air angel food cake from Newman's Own Organics's president Nell Newman was a favorite treat of her father, actor Paul Newman. Added bonus: It's low in fat and easy to make -- the trick is to prepare all the ingredients in advance.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Sift flour together with 1/4 cup sugar and salt 3 times; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until frothy; add lemon juice and continue beating until soft peaks form, about 4 minutes. Add remaining 1 cup sugar, 1/4 cup at a time, continuing to mix on medium speed until combined and stiff, glossy peaks form, about 5 minutes more.
- Sift 1/4 cup of the flour mixture into bowl of egg whites. Using a clean hand, gently fold to combine. Add vanilla and orange zest. Add remaining flour mixture, alternating with chocolate and continuing to gently fold with your hand, until all the flour mixture and chocolate have been added.
- Pour batter into a 9 1/2-inch tube pan; drag a knife through batter to remove any air bubbles. Transfer to oven and bake until lightly browned and a knife inserted into the center comes out clean, about 45 minutes. Remove from oven and invert pan; let cool 30 to 45 minutes. Run a knife around the edges and center of tube and invert to remove from pan. Serve with strawberries or whipped cream, as desired.
CHOCOLATE ANGEL FOOD DESSERT
Make and share this Chocolate Angel Food Dessert recipe from Food.com.
Provided by SarithaAnn
Categories Dessert
Time 20m
Yield 1 9x13 pan
Number Of Ingredients 6
Steps:
- Melt chocolate chips with sugar.
- While melting, beat egg whites; set aside.
- Beat 4 egg yolks.
- Add to chocolate mixture and cook 1 minute, stirring frequently.
- Whip the cream; add chocolate mixture and beat.
- Fold into egg whites.
- Add cake chunks and mix.
- Put into 9x13-inch pan and refrigerate.
More about "chocolate angel food cake i"
CHOCOLATE ANGEL FOOD CAKE - THE TYPICAL MOM
From temeculablogs.com
Cuisine AmericanTotal Time 50 minsCategory DessertCalories 146 per serving
- Add your water. Use a mixer on low speed to blend everything together well, about 30 sec. should do it.
- Bake on lowest rack in your oven for approx 40 minutes or until top is no longer sticky and it bounces back when gently touched on the top.
CHOCOLATE ANGEL FOOD CAKE RECIPE {EASY LOW FAT DESSERT}
From thebestcakerecipes.com
CHOCOLATE ANGEL FOOD CAKE RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
CHOCOLATE ANGEL FOOD CAKE | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
HOW TO MAKE CHOCOLATE ANGEL FOOD CAKE AT HOME | VALRHONA
From valrhona-chocolate.com
ANGEL FOOD CAKE WITH CHOCOLATE GANACHE: SHOW YOUR FRIENDS …
From saladinajar.com
ANGEL FOOD CAKE (LIGHT & FLUFFY) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE ANGEL FOOD CAKE | CANADIAN LIVING
From canadianliving.com
ETHEREAL CHOCOLATE ANGEL FOOD CAKE - MEL'S KITCHEN CAFE
From melskitchencafe.com
CHOCOLATE ANGEL FOOD CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
21 EASY ANGEL FOOD CAKE DESSERTS TO MAKE - CUPCAKES AND CUTLERY
From cupcakesandcutlery.com
CHOCOLATE ANGEL FOOD CAKE - SERIOUS EATS
From seriouseats.com
ANGEL FOOD CAKE - SPEND WITH PENNIES
From spendwithpennies.com
CHOCOLATE ANGEL FOOD CAKE - THE SPICED LIFE
From thespicedlife.com
CHOCOLATE ANGEL FOOD CAKE - BAKING SENSE®
From baking-sense.com
CHOCOLATE ANGEL FOOD CAKE - THE WASHINGTON POST
From washingtonpost.com
CHOCOLATE ANGEL FOOD DREAM CAKE | KITCHN
From thekitchn.com
CHOCOLATE ANGEL FOOD CAKE - LYNN'S KITCHEN ADVENTURES
From lynnskitchenadventures.com
LOAF PAN CHOCOLATE ANGEL FOOD CAKE - COOKIE MADNESS
From cookiemadness.net
CHOCOLATE ANGEL FOOD CAKE | BAKED BY RACHEL
From bakedbyrachel.com
INDULGENT CHOCOLATE ANGEL FOOD CAKE - MINDEE'S …
From mindeescookingobsession.com
CHOCOLATE ANGEL FOOD CAKE - EASY DESSERT RECIPES
From easydessertrecipes.com
CHOCOLATE ANGEL FOOD CAKE WITH FRESH WHIPPING CREAM
From andianne.com
CHOCOLATE ANGEL FOOD CAKE I - YUM TASTE
From yumtaste.com
CHOCOLATE ANGEL FOOD CAKE - DAIRY FREE RECIPES
From fooddiez.com
CHOCOLATE ANGEL FOOD CAKE - CUPCAKE PROJECT
From cupcakeproject.com
CHOCOLATE ANGEL FOOD CAKE WITH GANACHE GLAZE - PALLET AND PANTRY
From palletandpantry.com
TRADITIONAL ANGEL FOOD CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
27 BEST ANGEL FOOD CAKE RECIPES (ALL TYPES) - HOME STRATOSPHERE
From homestratosphere.com
KETO CHOCOLATE ANGEL FOOD CAKE ⋆ DEB'S DAILY DISH
From debsdailydish.com
DAD'S FAVORITE CHOCOLATE ANGEL FOOD CAKE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE ANGEL FOOD CAKE - COOKIE MADNESS
From cookiemadness.net
CHOCOLATE ANGEL FOOD CAKE : BIG GREEN HOUSE
From abiggreenhouse.com
CLASSIC CHOCOLATE ANGEL FOOD CAKE RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE ANGEL FOOD CAKE RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love