Chocolate Layered Angel Food Cake

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CHOCOLATE LAYERED ANGEL FOOD CAKE



Chocolate Layered Angel Food Cake image

The creamy chocolate filling of this tall, impressive cake will make a hit at any party. It will be a perfect birthday cake for anyone. -Teri Roberts, Hilliard, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 5

1 package (16 ounces) angel food cake mix
24 large marshmallows
6 milk chocolate candy bars with almonds (1.45 ounces each), chopped
2/3 cup whole milk
1 carton (12 ounces) frozen whipped topping, thawed, divided

Steps:

  • Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool., For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping. , Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour. , Frost top and sides of cake with remaining whipped topping.

Nutrition Facts : Calories 382 calories, Fat 12g fat (8g saturated fat), Cholesterol 5mg cholesterol, Sodium 306mg sodium, Carbohydrate 62g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE ANGEL CAKE



Chocolate Angel Cake image

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

1-1/2 cups egg whites (about 10)
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
FROSTING:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

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 I



Chocolate Angel Food Cake I image

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

2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

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 FILLED ANGEL FOOD CAKE



Chocolate Filled Angel Food Cake image

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

1 angel food cake
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 cups milk
1 (3 ounce) package instant chocolate pudding mix (4-serving size)

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 RECIPE



Chocolate Angel Food Cake Recipe image

This soft, fluffy chocolate angel food cake is made with no added fat. Finish with our fluffy chocolate frosting or dust with confectioners' sugar.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 3h42m

Number Of Ingredients 16

For the Cake:
1 1/2 cups egg whites, about 10 to 12 large eggs
1 1/2 cups granulated sugar, divided
1 cup cake flour
1/4 cup unsweetened cocoa, natural or Dutch-process
1 1/2 teaspoons cream of tartar
1/2 teaspoon fine salt
2 teaspoons vanilla extract
For the Optional Frosting:
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips
2/3 cup heavy cream
Dash fine salt
1 1/2 teaspoons vanilla extract
1/2 cup butter, cut into pieces, room temperature
1 to 2 ounces shaved semisweet chocolate, optional, for garnish

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 DESSERT



Chocolate Angel Food Dessert image

Make and share this Chocolate Angel Food Dessert recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 7

8 ounces chocolate chips
2 tablespoons water
1 teaspoon sugar
4 egg yolks
4 egg whites, stiffly beaten
1 cup whipped cream
1 angel food cake, cubed

Steps:

  • melt chocolate chips over double boiler
  • add water sugar and egg yolks
  • beat thoughly
  • cool
  • fold in the whipped cream and the egg whites
  • in well buttered 9x12 pan place a layer of half the cake
  • top with 1/2 the chocolate mixture
  • scatter the remaining cake
  • then spread with the rest of the chocolate mixture
  • cover with wax paper and chill 24 hours.

Nutrition Facts : Calories 382.1, Fat 12.4, SaturatedFat 6.8, Cholesterol 88.7, Sodium 424.7, Carbohydrate 63.7, Fiber 1.8, Sugar 39.5, Protein 9

CHOCOLATE ANGEL FOOD CAKE WITH DOUBLE-CHOCOLATE FROSTING



Chocolate Angel Food Cake with Double-Chocolate Frosting image

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

1 cup plus 2 tablespoons cake flour (not self-rising), sifted
1/4 cup Dutch-process cocoa powder
1 teaspoons instant espresso powder
1/2 teaspoon kosher salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 3/4 cups sugar
2 teaspoons pure vanilla extract
6 ounces bittersweet chocolate, chopped
6 ounces milk chocolate, chopped
1 cup heavy cream
2 tablespoons light corn syrup
2 sticks (1 cup) unsalted butter, softened but still cool, cut into 1-inch pieces
Semisweet chocolate shavings, for garnish (optional)

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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