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Chocolate Angel Food Cake




Source of Recipe


Tasteofhome.com


Recipe Introduction


I made this for Jessica’s birthday. It makes a lovely, tender and subtly chocolate cake. I filled it with “Hostess Twinkie Crème Filling” by just filling a pastry bag fitted with a large star tip and just started piping it in the top and sides. I covered the cake in ganache. It wasn’t smooth and pretty, but it was delicious!


Recipe Link: http://www.tasteofhome.com/recipes/contest-winning-chocolate-angel-food-cake

List of Ingredients




1-1/2 cups egg whites (about 10)
3/4 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt


Recipe



Prepare a 10-inch tube pan by cutting a round of parchment paper to fit the bottom. Do NOT grease pan. Heat the oven to 350F.

Put the egg whites in the bowl of an electric mixer. Let stand at room temperature for 30 minutes. Place the flour, 3/4 cup plus 2 tablespoons sugar and cocoa in another bowl and whisk well.

Add the cream of tartar, vanilla and salt to the egg whites. Beat on medium until soft peaks form. Slowly add the remaining sugar (3/4 cup) to the egg whites (about 2 tablespoons at a time), beating on high until they are stiff and glossy. DO NOT OVERBEAT! Gently fold in the flour mixture, 1/2 cup at a time.

Spoon into the tube pan. Cut through the batter with a knife to reduce any air pockets. Bake on the lowest rack of the oven for 40-45 minutes. Cake should appear dry and be lightly browned.

Immediately invert the pan. Cool thoroughly – about one hour. Run a knife around the sides and center tube of pan. Remove cake to a plate.

Makes 12 servings.