Best 14 Chocolate Angel Food Cake With Chocolate Glaze Recipes

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Are you searching for a delightful dessert that will satisfy your sweet cravings? Look no further than the majestic chocolate angel food cake with chocolate glaze! With its light and airy texture, rich chocolate flavor, and elegant appearance, this cake is sure to impress your family and friends. Whether you are celebrating a special occasion or simply want to indulge in a decadent treat, this recipe will guide you through the steps of creating the perfect chocolate angel food cake with a luscious chocolate glaze.

Let's cook with our recipes!

CHOCOLATE ANGEL FOOD CAKE II



Chocolate Angel Food Cake II image

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

¾ cup cake flour
¼ cup unsweetened cocoa powder
1 ½ cups white sugar
3 (1 ounce) squares semisweet chocolate, grated
12 egg whites
1 teaspoon cream of tartar
¼ teaspoon salt
¼ teaspoon vanilla extract
1 ½ teaspoons lemon juice
confectioners' sugar for dusting

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

GLAZED CHOCOLATE ANGEL FOOD CAKE



Glazed Chocolate Angel Food Cake image

A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1-1/2 cups egg whites (about 10 large)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons half-and-half cream

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

HOME



Home image

Categories     Cake

Yield 12

Number Of Ingredients 5

●1 package (16 ounces) angel food cake mix
● 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
●1 1/3 cups water
●Powdered sugar
●Strawberries (optional)

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 CHOCOLATE GLAZE



Chocolate Angel Food Cake With Chocolate Glaze image

Provided by lynnemarie

Time 3h

Yield 16

Number Of Ingredients 14

Chocolate Angel Food Cake
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1/3 cup hot espresso or strong coffee
1 cup cake flour
1 1/2 cup granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons vanilla extract
Chocolate Glaze
3 bars (1.5 ounces size) dark chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into chunks
3 tablespoons light corn syrup

Steps:

  • For Chocolate Angel Food Cake: Preheat oven to 350 degrees F. Have ready an ungreased 10-inch tube pan (with removable bottom). Place cocoa powder and espresso powder in small heatproof bowl. Add hot coffee and whisk until the mixture becomes a smooth paste. Let cool. Sift together cake flour and 1/2 cup sugar three times and set aside. Combine egg whites, cream of tartar, salt and vanilla extract in dry, grease-free mixing bowl. Whip until egg whites are opaque, increased in volume and beginning to hold soft peaks, using electric mixer at medium speed. Gradually add remaining sugar about 2 tablespoons at a time in a slow stream and whip until firm peaks form. Set aside 1 cup of beaten whites. Sift flour mixture over whites, one-third at a time, and gently fold in with large rubber spatula until just combined. Stir reserved beaten whites into cocoa mixture to lighten it. Gently, but thoroughly, fold this mixture into batter. Turn batter into tube pan. Bake for about 45 to 50 minutes or until cake springs back when touched lightly. Remove from oven and invert cake pan. Cool completely. Carefully remove cake from pan and place topside down on serving plate. For Chocolate Glaze: Combine chocolate, butter and corn syrup in double boiler top set over hot, not simmering, water. Stir until chocolate and butter are melted and mixture is smooth. Remove from heat and let cool until glaze is slightly thickened, about 30 minutes. Pour glaze over top of cake, allowing some to drip onto inside and outside of cake. Cut into slices when glaze is set.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE



Chocolate Angel Food Cake with Chocolate Glaze image

Easier than you might think with heavenly results. You can halve this recipe and make an elegant dessert by baking in a Wilton 7 1/2" heart angel food pan. Just right for a romantic dinner. Fill the center hole with beautiful fresh fruit or even flowers. This recipe originally came from chef Brad Ogden in San Francisco.

Provided by sugarpea

Categories     Dessert

Time 1h5m

Yield 1 10inch cake

Number Of Ingredients 10

1 1/2 cups superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti)
3/4 cup cake flour
1/4 cup dutch process cocoa
2 cups egg whites (about 16 large)
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
8 ounces semisweet chocolate, chips or small pieces
1/2 cup butter
1/4 cup water

Steps:

  • Place rack in center of oven and 15 minutes before baking, preheat to 375°.
  • Divide sugar in half.
  • Sift one half 3 times.
  • Set aside.
  • Sift the other half of sugar with the flour and cocoa 3 times.
  • Set aside.
  • Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
  • Add cream of tartar, vanilla and salt and increase speed to medium.
  • Add the 3/4 cup sugar, one T at a time, beating well after each addition.
  • Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
  • Gently and thoroughly fold in flour mixture, by thirds.
  • Pour into ungreased 10" tube pan.
  • Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
  • Bake 30-35 minutes until toothpick inserted in center comes out clean.
  • Invert over a narrow-necked bottle and allow to cool.
  • When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
  • Drizzle Chocolate Glaze over top and allow to run down sides of cake.
  • Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.

GRILLED CHOCOLATE ANGEL FOOD CAKE



Grilled Chocolate Angel Food Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon espresso powder
1/2 teaspoon kosher salt
1 1/2 cups sugar
1 ounce bittersweet chocolate, finely grated, plus more for sprinkling
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons butter, melted, for grilling
2 cups mixed fresh berries, for serving
1 cup whipped cream, for serving

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.

CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES



Chocolate Angel Food Cake with Strawberries image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 9

3/4 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 1/2 cups sugar
12 large egg whites
Pinch of salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon vanilla extract
3 cups strawberries, sliced
2 tablespoons sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
  • Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
  • Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
  • For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.

CHOCOLATE CHIP ANGEL FOOD CAKE WITH CHOCOLATE GANACHE



Chocolate Chip Angel Food Cake with Chocolate Ganache image

This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 7

1/2 cup low-fat buttermilk
1 1/2 cups chopped bittersweet chocolate, (about 5 ounces)
1 1/4 cups cake flour, (not self-rising)
1 1/2 cups superfine sugar
14 large egg whites, room temperature
1 1/4 teaspoons cream of tartar
1/2 cup grated bittersweet chocolate, (about 1 1/2 ounces)

Steps:

  • Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar; beat until whites have tripled in size, about 3 minutes. Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1 to 2 minutes.
  • Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible). Fold in grated chocolate, and mix. Pour batter into a 10-inch nonstick angel-food-cake pan, and run a knife through center of the batter to release any air bubbles. Bake until top becomes golden brown, 40 to 45 minutes.
  • Invert the pan over the neck of a bottle, and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto a cake stand.
  • Make ganache: Heat buttermilk over medium heat; add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel-food cake, and allow to harden slightly before serving.

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.

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

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE



Contest-Winning Chocolate Angel Food Cake image

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

1-1/2 cups egg whites (about 10 large)
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
CHOCOLATE FLUFF FROSTING:
2 cups heavy whipping cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt

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.

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

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

2/3 cup sifted cake flour (not self-rising)
1/3 cup unsweetened cocoa
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
confectioners' sugar, for garnish

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

ANGEL FOOD CAKE WITH CHOCOLATE GLAZE



Angel Food Cake with Chocolate Glaze image

Number Of Ingredients 14

1 1/2 cups powdered sugar
1 cup cake flour
1 1/2 cups egg whites (about 12)
1 1/2 teaspoons cream of tartar
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
Chocolate Glaze
CHOCOLATE GLAZE
1/2 cup semisweet chocolate chips
2 tablespoons margarine or butter
2 tablespoons corn syrup
1 to 2 teaspoon hot water

Steps:

  • 1. Move oven rack to lowest position. Heat oven to 375°.2. Mix powdered sugar and flour set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.3. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10 x 4 inches. Cut gently through batter with metal spatula.4. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let stand about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula remove from pan.5. Spread or drizzle top of cake with Chocolate Glaze.CHOCOLATE GLAZE1/2 cup semisweet chocolate chips2 tablespoons margarine or butter2 tablespoons corn syrup1 to 2 teaspoons hot waterHeat chocolate chips, margarine and corn syrup in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted cool slightly. Stir in hot water, 1 teaspoon at a time, until consistency of thick syrup.1 SERVING: Calories 180 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 0mg Sodium 95mg Carbohydrates 35g (Dietary Fiber 0g) Protein 3g.

Nutrition Facts : Nutritional Facts Serves

COCOA ANGEL FOOD CAKE WITH ORANGE GLAZE



Cocoa Angel Food Cake with Orange Glaze image

Categories     Cake     Chocolate     Dessert     Bake     Orange     Winter     Gourmet

Number Of Ingredients 7

1 cup self-rising flour
1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste (sift before measuring)
1 1/4 cups sugar
1 1/2 cups egg whites (from 10 to 11 large eggs)
1/4 teaspoon salt
2 teaspoons vanilla
Orange Glaze

Steps:

  • Preheat oven to 325°F. and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
  • In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar. In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape. Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Beat in vanilla.
  • Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps. Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan. With a knife, make series of side by side chops in batter to remove air bubbles and smooth top. Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch. Invert cake over neck of a bottle and cool completely.
  • Run a thin knife around edge of cake and remove side of pan. Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
  • While orange glaze is still warm, quickly pour over cake, spreading evenly over top with a spatula and allowing excess to drip down outside. (Alternatively, spoon glaze into a plastic bag and squeeze into one corner. Snip off corner to make small hole in bag and streak glaze over cake from center outward.)
  • While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or place under a cake dome and keep at room temperature until ready to serve.
  • If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

Tips:

  • For a light and fluffy cake, make sure to beat the egg whites until they are stiff peaks.
  • Gently fold the egg whites into the batter, being careful not to overmix.
  • Use a bundt pan with a removable bottom for easy removal of the cake.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before glazing.
  • For a smooth and shiny glaze, whisk the chocolate and cream together until well combined.
  • Pour the glaze over the cooled cake, allowing it to drip down the sides.
  • Serve the cake chilled or at room temperature.

Conclusion:

Chocolate Angel Food Cake with Chocolate Glaze is a delicious and elegant dessert that is perfect for any occasion. With its light and fluffy texture, rich chocolate flavor, and impressive appearance, this cake is sure to be a hit. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a stunning and delicious cake that will impress your family and friends. So next time you are looking for a special dessert, give this Chocolate Angel Food Cake with Chocolate Glaze a try - you won't be disappointed!

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