Chocolate Angel Food Cake Chocolate Ganache Icing Recipes

CHOCOLATE CHIP ANGEL FOOD CAKE WITH CHOCOLATE GANACHE

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 CHOCOLATE ICING

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside., Add the cream of tartar, extracts 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., Gently 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 350° for 30-40 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., For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

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.

CHOCOLATE GANACHE CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour an 8-inch round cake pan, then line the bottom with parchment paper.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cake will be tough.
• Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides. You can tilt the rack to smooth the glaze. Decorate with candied violets, if desired, or gently crumble the gold leaf and place it on the center of the cake. Do not refrigerate.

CHOCOLATE ANGEL FOOD CAKE-CHOCOLATE GANACHE ICING

Steps:

• 1. Heat oven to 375 degrees.
• 2. Sift together the flour, cocoa, and first amount of sugar 3 times; set aside.
• 3. In a large mixer bowl, beat egg whites and salt until foamy on medium speed. Sprinkle in the cream of tartar and the vanilla. Continue to beat until egg whites are stiff and stand in peaks; about 2-3 minutes.
• 4. Add the 2nd amount of sugar; 2 Tablespoons at a time. Beating only until sugar is blended, about a minute.
• 5. Sprinkle flour mixture, ¼ cup at a time over the beaten egg whites, folding it in gently with a spatula, just until flour mixture disappears.
• 6. Gently add the batter into an ungreased 10 inch tube pan. With a knife, cut through the batter 2 or 3 times in a circular motion.
• 7. Bake 30-35 minutes. Turn oven off and leave in oven for 5 minutes more.
• 8. Remove and invert tube pan on a long neck glass bottle like a coke or beer bottle. Let cake hang until it is completely cooled. When cooled, carefully take a sharp knife and loosen the cake from around the pan to remove it. Place angel food topside down on a plate or a cake plate.
• 9. If you do not like Ganache, you can also serve the cake plain, or topped with whipped cream or your favorite glaze or icing.
• 10. CHOCOLATE GANACHE:
• 11. Place chocolate in a stainless steel bowl.
• 12. Heat the cream, butter, and sugar in a 2-½ quart pan over medium heat. When mixture is hot, stir to dissolve the sugar and bring to a boil.
• 13. Pour boiling cream over chocolate and allow to stand for 5 minutes without stirring.
• 14. After the 5 minutes, stir until smooth. Allow chocolate to cool at room temperature.
• 15. Drizzle the ganache over cake, or ice the cake completely with the chocolate ganache.
• 16. You can also chill some of the ganache for about 10 minutes in a pastry bag for piping decorations on the cake.

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE

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.,

CHOCOLATE ANGEL FOOD CAKE I

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.

DECADENT DARK CHOCOLATE CAKE WITH GANACHE FROSTING

Steps:

• grease and flour pans. Combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium for 2 minutes. Stir in 1 Cup boiling water. (batter will be thin) Pour into pans. Bake 30 minutes at about 350. cool and freeze cake.
• For the chocolate ganache frosting: combine chocolate chips and heated whipping cream and stir until smooth. Put over the frozen cake and the ganache will set faster. Store in the fridge.

CHOCOLATE ANGEL FOOD DESSERT

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.

CHOCOLATE ANGEL FOOD CAKE

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.

ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING

Steps:

• Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
• Especially good to put some toffee candy on top of the frosting in the center of the cake also.