Chocolate Angel Food Cake With Chocolate Glaze Recipes

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE

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 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 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 WITH DOUBLE-CHOCOLATE FROSTING

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.

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 WITH CHOCOLATE GLAZE

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.

BLACK AND WHITE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
• Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
• For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

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 CHERRY ANGEL CAKE

Steps:

• In a large bowl, prepare cake mix according to package directions. Fold cherries and chocolate into batter., 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. , In a small saucepan, combine the butter, chocolate and corn syrup. Cook and stir over low heat until chocolate is melted. Stir in confectioners' sugar and cherry juice until glaze reaches desired consistency. Drizzle over cooled cake. Garnish with cherries and mint if desired.

CHOCOLATE-FILLED ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours., For filling, in a large microwave-safe bowl, combine baking chips, 1/4 cup cream and amaretto; microwave on high for 60-90 seconds or until chocolate is melted, stirring every 30 seconds. Continue stirring until mixture is smooth and glossy; cool to lukewarm (90°), about 25-30 minutes., Meanwhile, run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). In a small bowl, beat remaining 3/4 cup cream until it begins to thicken. Add sugar; beat until soft peaks form., Fold whipped cream into lukewarm chocolate; spoon into tunnel. Replace cake top. Refrigerate, covered, at least 4 hours or overnight., For glaze, place baking chips in a small bowl. In a small saucepan, combine cream and sugar; bring just to a boil, stirring to dissolve sugar. Pour over baking chips; stir with a whisk until smooth. Stir in amaretto. Cool slightly, about 15 minutes., Unwrap cake; pour glaze over top, allowing some to drip down sides. Sprinkle with almonds.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350.
• Move oven racks to the lowest position.
• In a med. bowl, sift together flour and cocoa, twice.
• Set aside.
• Put the egg whites in a large glass or metal bowl.
• Add cream of tartar, both vanilla and almond extracts and salt to the egg whites.
• Beat on medium speed until soft peaks form.
• Gradually add the sugar, about 2 Tbsp at a time, beating on high until stiff glossy peaks form and the sugar is dissolved.
• Gradually fold in flour mixture 1/2 cup at a time.
• Fold carefully so you don't deflate the egg whites.
• Gently spoon into an ungreased 10 inch tube pan.
• Carefully cut through batter with a knife to remove any air pockets.
• Bake on the lowest rack postition at 350 for 30-40 minutes or until lightly browned and entire top appears dry.
• Immediately invert pan-I use upside down coffee mugs.
• Cool comlpetely.
• After it is cooled, about 1 hour, run a thin sharp knife around the side and center of the pan to loosen it.
• Remove cake to a serving plate.
• CHOCOLATE GLAZE:.
• In a small bowl, beat the powdered sugar, cocoa, sour cream, milk and vanilla until smooth.
• Drizzle over cake.
• Refrigerate leftovers, if any.

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.