Chocolate Angel Food Cake with Chocolate Glaze
Light, airy, and utterly decadent, this Chocolate Angel Food Cake with Chocolate Glaze is a chocolate lover's dream! Made with fluffy whipped egg whites and a hint of cocoa, this cake boasts a tender, melt-in-your-mouth texture that's perfectly balanced by the rich, glossy chocolate glaze. With no need for butter or oil, it's a lighter indulgence that doesn't skimp on flavor. The key to its ethereal sponge lies in gently folding the dry ingredients into the delicate meringue, while the glossy glaze is created by melting semisweet chocolate chips into heated cream for a luscious finish. Perfect for any occasion, this show-stopping dessert is as visually stunning as it is delicious. Serve it with fresh berries or a dollop of whipped cream for the ultimate treat!
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Ingredients
- 1 cup Cake flour
- 0.25 cup Unsweetened cocoa powder
- 1.25 cups Granulated sugar (divided)
- 12 large Egg whites (at room temperature)
- 1.5 teaspoons Cream of tartar
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.75 cup Semisweet chocolate chips
- 0.5 cup Heavy cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and dry. Do not grease the pan.
Step 2
In a medium bowl, sift together the cake flour and cocoa powder. Add 1/2 cup of the granulated sugar to the mixture and sift again. Set aside.
Step 3
In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Use a stand mixer or hand mixer to beat the mixture at medium speed until it becomes frothy.
Step 4
Gradually add the remaining 3/4 cup of granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until you achieve stiff, glossy peaks.
Step 5
Gently fold in the vanilla extract using a silicone spatula.
Step 6
Sift the flour and cocoa mixture over the beaten egg whites in three additions, gently folding it in after each addition. Be careful not to deflate the batter.
Step 7
Spoon the batter into the ungreased tube pan. Smooth the top with a spatula and run a knife through the batter to remove any air pockets.
Step 8
Bake for 35-40 minutes, or until the cake springs back when lightly touched and a toothpick inserted into the center comes out clean.
Step 9
Remove the cake from the oven and immediately invert the pan onto a bottle or heatproof funnel. Allow it to cool completely in this position to maintain the cake's structure.
Step 10
Once cooled, run a knife around the edges of the pan and the center tube to loosen the cake. Gently remove it from the pan.
Step 11
To prepare the chocolate glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips.
Step 12
Let the mixture sit for 2-3 minutes, then stir until smooth and glossy.
Step 13
Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for 10-15 minutes before serving.
Step 14
Slice and enjoy your Chocolate Angel Food Cake with Chocolate Glaze!
Nutrition Facts
| Serving size | (1142.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3033.0 |
| Total Fat 98.8g | 0% |
| Saturated Fat 59.0g | 0% |
| Cholesterol 120mg | 0% |
| Sodium 1887.3mg | 0% |
| Total Carbohydrate 496.0g | 0% |
| Dietary Fiber 36.8g | 0% |
| Total Sugars 350.5g | |
| Protein 79.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 237.6mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 3043.0mg | 0% |
Source of Calories