As a food blogger I hardly ever make the same thing twice.
It’s exciting and it’s fun but sometimes I just run out of things to make. When that happens my favorite way to find inspiration is to browse the food photography sites like Foodgawker or Tastespotting.
I tell you this because I saw a chocolate angel food cake on one of those recently. I saw it and thought, “Eww, why would you mess up angel food cake with chocolate?!”
Fast forward a week or so – I had a bunch of strawberries and all I could think about was making strawberry shortcakes with that cake!
The cake was fantastic! The cake was so light and the chocolate, while it was obviously there, was not overpowering at all. I didn’t even make shortcakes because the cake was perfect on it’s own.
A couple things on the recipe – I just don’t get recipes that make things harder than they have to be. For this cake, I was supposed to triple sift the dry ingredients. Triple. Three times. Who has time for that? It’s already taken me forever to whip 11 egg whites to stiff peaks and now I’m supposed to triple sift some flour? AND THEN sift it again over the egg whites? No thanks. I sifted once plus the sifting over the egg whites and my cake turned out just as light as every other angel food cake I’ve tried in my life.
Also, I don’t own a tube pan so I used a bundt and sprayed it with some Baker’s Joy.
Chocolate Angel Food Cake
- ¾ cup cake flour
- ¼ cup cocoa
- 1 ½ cups powdered sugar
- 1 ½ cups egg whites (I used 11)
- 1 ½ teaspoons cream of tartar
- ⅓ teaspoon salt
- 1 ½ teaspoons vanilla
- ½ teaspoon almond extract
- 1 cup sugar
- Preheat oven to 375. Set aside a 10 x 4-inch tube cake pan; do not grease.
- Triple-sift cake flour, cocoa, and powdered sugar. Set aside.
- In a large mixing bowl, combine egg whites, cream of tartar, salt, vanilla, and almond extract. Beat until foamy. Gradually add sugar beating until meringue holds stiff peaks.
- Sift flour-sugar mixture over the meringue and fold in gently just until the flour-sugar mixture disappears.
- Place batter into tube pan. Gently cut through batter with a knife to break up any air pockets. Bake for 30 to 35 minutes, or until a toothpick inserted near center comes out clean. Invert until cool.
Breige says
That looks so light and fluffy and delicious!
.-= Breige´s last blog ..Favourite Songs of 2010- Part 1 =-.
Dave Werner says
Hi
Hope its OK to contact you here. First of all let me say your blog is beautifully designed and your photography is very professional. We’d like to invite you to appear on our foodie website: http://www.foodierama.com . have a look and if you are interested contact me through the email on this comment of through the contact form on our site
Cheers
Dave
Kristen @ Change of Pace says
My husband and I are making dinner for my mom and his mom on Sunday. I got a recipe for regular angel food cake and was going to make it…. However…. yours looks sooo much better! And so unique! I’ll let you know how it goes for me :)