I believe a Chocolate Angel Food Cake has an interesting look; kind of natural, less perfect if you like. You can eat a big slice of this cake with less worries about your waistline, while enjoying the flavors of chocolate.
A Chocolate Angel Food Cake does not need much of dressing up. A large slice on your plate is already impressive enough, but if you like to do a little extra, try fresh fruit or cream. Another alternative is some dark cocoa sauce, like I did.
What I like most about an angel food cake is the consistency; the chewiness of the cake. Take a bite and it feels like you’re not eating anything, as if somebody took the substance out of it. I almost wanted to say, it feels like you’re eating flavorful air, but that’s too simple, because that is indeed a large part of the cake: air, whipped into egg whites.
Preparing this Chocolate Angel Food Cake is a matter of mixing. All ingredients can be used the way the come, except for the egg whites. They need work, a lot of mixing and if you do that right, your angel food cake will come out OK. Whipping egg whites is not big deal, just make sure you work with clean utensils; bowl, and beaters. Egg whites are sensitive to grease and will not become the stiff peaks you’re seeking.
Once the noisy part (beating of egg whites) of the cake preparation is done, you’ll fold the dry ingredients, bake and you’re done. Make the sauce and add a little depth to the chocolate flavor.
Chocolate Angel Food Cake
- 2/3 cup cake flour
- 1/3 cup cocoa powder
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 12 egg whites
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup sugar
- 2/3 cup sugar
- 2/3 cup milk
- 1/2 cup cocoa powder
- 1.5 ounces chopped dark chocolate
- Preheat oven to 350 degrees F.
- Sift together, cake flour, 1/3 cup cocoa powder, 1/4 cups sugar and ground cinnamon and set aside.
- Beat egg whites in a large bowl until foamy. Add cream of tartar and salt and beat until soft peaks. Gradually, add 1 cup of sugar and beat until you have stiff peaks.
- Sift flour mixture over egg white, little by little and fold each addition gently until you have a homogeneous batter.
- Scoop batter into tube pan or bundt pan, spreading evenly.
- Use a knife to ‘cut’ the air out of the batter.
- Place pan in the oven and bake for 45 minutes or until cakes springs back when touched.
- Prepare chocolate sauce while cakes is in the oven: combine sugar, milk and cocoa powder and melt in saucepan or in microwave. Stir until smooth and add dark chocolate pieces. Stir again until mixed. Allow to cool.
- Pour sauce over cake and/or individual slices.