THIS cake, however, is a completely from scratch cake that's really not hard at all and turns out great every time. And while the cake itself is really good, I swear it's the homemade frosting that makes it. It is soooo good! I (for no good reason) feel like I'm not eating a cake that's TOO bad for me since it is angel food cake, after all...(if I don't think about all of the sugar in it!). It is delicious topped with some fresh strawberries or just as is.
~Leah
Chocolate Angel Food Cake
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- 1 1/2 c powdered/confectioners' sugar
- 1 c cake flour
- 1/4 c baking/unsweetened cocoa
- 1 1/2 c egg whites (around 10 eggs)
- 1 1/2 tsp cream of tartar
- 1/2 tsp salt
- 1 c sugar
- Frosting
- 1 1/2 c whipping cream
- 1/2 c sugar
- 1/4 c baking/unsweetened cocoa
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375 degrees.
- Sift together the flour, powdered sugar, and cocoa three times; set aside.
- In a mixing bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add sugar, 2 Tbsp at a time, until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
- Spoon into an ungreased, 10-in tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on lowest oven rack 35-40 min or until the top springs back when lightly touched and cracks feel dry.
- While the cake is baking, combine the first five frosting ingredients in a mixing bowl. Cover and chill for 1 hour. Beat until stiff peaks form.
- When cake is finished baking, immediately invert pan and cool completely. Run a knife around edges and center tube to loosen; remove cake.
- Once cake is completely cooled, frost the top and sides.
- Store cake in the refrigerator.
Notes
I have tried all different brands and price points of cocoa for this cake and I have to say that I feel like good ol' Hershey's tastes the best.
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