Chocolate Angel Food Cake I Recipes

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 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.

GLAZED CHOCOLATE ANGEL FOOD CAKE

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.

CHOCOLATE ANGEL CAKE

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.

CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 400 degrees F.
• Combine 1/2 cup sugar with the cocoa and flour and sift 3 times.
• In a clean dry bowl, whip the egg whites and salt until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the sugar and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in.
• Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs. Make the icing by whisking all the icing ingredients together. Drizzle cake with the icing and let set 1 hour before serving.

HOME

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 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.

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.

CHOCOLATE ANGEL FOOD CAKE II

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.

LOW-FAT MOCHA ANGEL CAKE

Steps:

• Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
• Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
• Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
• Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

CHOCOLATE ANGEL FOOD CAKE

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.
• Sprinkle with powdered sugar; top with strawberries.