Sunday, June 8, 2014

Double Chocolate Angel Food Cake

We all have had the basic Angel Food Cake.  An airy, vanilla slice does seem to call out for a little more flavor.  It is usually paired up with fruits during the summer, but you rarely see it served alone.

However, most people seemed to have overlooked the fact that the cake does not have to be restricted to vanilla.  I have found recipes for angel food cakes that range from citrus, lavender rose, mocha and, of course this one, double chocolate.

When I made this, the picture I had in mind of the interior was spot on.  The light milk chocolate color with patches of dark chocolate.  With the extra chocolate flavor, a slice is enjoyable all by itself.  However, no harm done if you want to dress it up by serving with chocolate syrup, whipped cream or fruit!

This cake would be a great item to present at your next cookout or picnic.

Double Chocolate Angel Food Cake
adapted from Cakes 1000 Classic Recipes from Around the World

1/4 cup chocolate syrup ( in squeeze bottle)
1 tsp vanilla extract
12 egg whites
1/4 cup natural unsweetened cocoa powder
1 cup sugar
1 tsp cream of tartar
1/4 tsp salt
3/4 cup cake flour

Pull out a 10 inch tube cake pan.  The cake pan is to be used as is, no greasing or flouring the interior.  Preheat the oven to 325 degrees.

Bring the egg whites to room temperature in the bowl of a stand mixer.  Sift the cream of tartar and salt into the egg whites.  Beat until frothy on medium speed.  Move the speed up to high, and add 1/2 cup of sugar in a steady stream while the mixer is running.  Then pour in the vanilla extract.  Beat at high until stiff peak stage.  Set aside.

Sift together cocoa powder with the cake flour into a small bowl.  Then stir in the sugar.  Using a spatula, fold the sifted ingredients into the egg white batter in 1/3 increments.

Once dry ingredients are folded in, spread 1/3 of the batter into the bottom of cake pan.  Drizzle 2 tbs of chocolate syrup on top and use a knife to swirl into the batter.  Repeat process again.  Spoon out last layer of batter on top and smooth surface.

Bake for 40-60 minutes or until top springs back when lightly touched.  My cake took about 45 minutes.  Remove cake from oven and invert, balancing the center core of the pan over a small bowl or mold.  It should be high enough so air can get to the inside of the pan.  After cooling for 1 1/2 hours, take a knife and run between pan and cake on all areas; ie sides, bottom and center.  Invert onto cake plate and invert again.  Slice and serve.

Tips and Notes:

1. Be careful swirling on your first layer, so that the chocolate syrup does not get to the bottom of the pan.   Also, avoid edges of pan when swirling and drizzling.
                                **Last Year:Graham Cracker Madelines**