Chocolate Bar Angel Food Cake
Indulge in the airy decadence of Chocolate Bar Angel Food Cake, a delightful twist on a classic dessert that’s as light as a cloud yet rich with bursts of chocolatey goodness. This show-stopping cake combines the ethereal texture of whipped egg whites with chunks of dark or milk chocolate, coated in powdered sugar for an extra touch of sweetness. The secret to its heavenly rise lies in the careful folding technique and the use of an ungreased tube pan, allowing the batter to cling as it bakes to golden perfection. With just 25 minutes of prep and a bake time of 40 minutes, this recipe is an effortless way to elevate any occasion. Serve it simply on its own or pair with fresh whipped cream for a luxurious finishing touch to this chocolate-infused masterpiece. Perfect for chocolate lovers seeking a light yet indulgent treat!
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Ingredients
- 12 large Egg whites
- 1.25 cups Granulated sugar
- 1 cup Cake flour
- 0.25 teaspoons Salt
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 4 ounces Dark or milk chocolate bar
- 2 tablespoons Powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and ungreased for the best rise.
Step 2
Chop the chocolate bar into small chunks and toss with the powdered sugar to coat. Set aside.
Step 3
Sift together the cake flour and 1/4 cup of granulated sugar to remove any lumps. Repeat sifting two more times for extra lightness. Set aside.
Step 4
In a large mixing bowl, whip the egg whites with the salt and cream of tartar using a hand or stand mixer on medium speed until they begin to froth.
Step 5
Gradually add the remaining granulated sugar in small increments while continuing to whip. Increase the speed to high and whip until the egg whites form stiff, glossy peaks. This may take about 5-7 minutes.
Step 6
Add the vanilla extract and whip briefly to combine.
Step 7
Using a sifter or fine mesh strainer, gradually sift the flour mixture over the whipped egg whites in three additions. Gently fold it in using a spatula after each addition to avoid deflating the mixture.
Step 8
Fold in the sugar-coated chocolate chunks very gently to keep the batter airy and light.
Step 9
Pour the batter into the ungreased tube pan and smooth the top with a spatula. Run a knife through the batter once to remove large air pockets and help the cake bake evenly.
Step 10
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 11
Immediately after removing the cake from the oven, invert the tube pan onto a bottle or its built-in stands to cool completely upside down. This ensures the cake doesn't collapse during cooling.
Step 12
Once the cake is completely cool (about 1-2 hours), run a thin knife around the edges and the central tube to loosen the cake. Carefully remove it from the pan.
Step 13
Slice with a serrated knife and serve as is or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
| Serving size | (515.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2090.7 |
| Total Fat 38.1g | 0% |
| Saturated Fat 22.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 609.9mg | 0% |
| Total Carbohydrate 431.9g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 316.9g | |
| Protein 17.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 76.9mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1457.0mg | 0% |
Source of Calories