Heavenly Chocolate Delight: Angel Food Cake with Decadent Chocolate Glaze

Chocolate Angel Food Cake with Chocolate Glaze 🍫🍰

Overview:

Cook Time: 40 minutes
Prep Time: 25 minutes
Total Time: 1 hour and 5 minutes
Recipe Category: Dessert
Keywords: Weeknight, Mixer, Small Appliance, < 4 Hours
Yield: 1 10-inch cake

Description:

Easier than you might think with heavenly results! This Chocolate Angel Food Cake with Chocolate Glaze recipe is a delightful creation perfect for any occasion. You can even halve this recipe and bake it in a Wilton 7 1/2″ heart angel food pan for a charming, romantic dessert. Picture this: a light, fluffy chocolate cake filled with the sweetness of a chocolate glaze, adorned with fresh fruit or delicate flowers. Originally inspired by chef Brad Ogden in San Francisco, this recipe is a surefire way to impress your loved ones.

Ingredients:

For the Cake:

1 1/2 cups cake flour
3/4 teaspoon cream of tartar
1/4 cup cocoa
2 cups sugar (divided)
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
8 large egg whites

For the Chocolate Glaze:

1/2 cup chocolate chips
1/4 cup butter
1/4 cup water

Instructions:

Step	Details
1. Preheat Oven	Place rack in the center of the oven and preheat to 375°F (190°C).
2. Prepare Sugar	Divide the sugar in half. Sift one half of the sugar three times and set it aside.
3. Sift Dry Ingredients	Sift the other half of the sugar with the cake flour and cocoa powder three times. Set this mixture aside as well.
4. Beat Egg Whites	In a large, clean, and grease-free bowl (4 quart size), beat the egg whites on low speed using an electric mixer until they become foamy.
5. Add Flavors	Add the cream of tartar, pure vanilla extract, and salt to the foamy egg whites. Increase the mixer speed to medium.
6. Gradually Add Sugar	Gradually add the sifted sugar (the half you set aside earlier) to the egg whites, one tablespoon at a time. Beat well after each addition. Continue beating on medium speed until the egg whites have increased in volume fivefold and hold their shape, appearing shiny and moist.
7. Fold in Dry Ingredients	Gently and thoroughly fold in the sifted flour, cocoa, and sugar mixture into the egg whites, doing so in thirds.
8. Pour Batter	Pour the batter into an ungreased 10-inch tube pan, smoothing the surface evenly. To eliminate large air pockets, cut through the batter 5 or 6 times with a rubber spatula.
9. Bake the Cake	Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool and Unmold	Invert the cake pan over a narrow-necked bottle immediately after removing it from the oven. Allow the cake to cool completely in this position. Once cooled, use a knife to gently loosen the cake from the sides of the pan and turn it out onto a wire rack.
11. Make Chocolate Glaze	While the cake is cooling, prepare the chocolate glaze. In a microwave-safe bowl, combine the chocolate chips, butter, and water. Microwave the mixture on high for 2 to 3 minutes, stirring once every minute until smooth and velvety.
12. Glaze the Cake	Once the cake has cooled and been unmolded, drizzle the prepared chocolate glaze generously over the top, allowing it to cascade down the sides of the cake.

Serving:

Serve this delectable Chocolate Angel Food Cake with Chocolate Glaze as a delightful ending to any meal. It pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. 🍨✨

Notes:

For a romantic touch, fill the center hole of the cake with a medley of fresh fruits or even a few edible flowers.
This recipe can be halved to make a smaller, elegant dessert in a Wilton 7 1/2″ heart angel food pan.
Ensure the egg whites are beaten to the proper consistency, forming stiff peaks that hold their shape.
The cake is best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

Indulge in the rich, chocolatey goodness of this Chocolate Angel Food Cake with Chocolate Glaze. With its light, airy texture and decadent glaze, it’s sure to become a favorite for all your special occasions! 🎉🍫