Chocolate Angel Cake
A mouthwatering chocolate angel cake recipe, an easy and impressive treat that will delight your taste buds.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup sugar
- frosting:
- 1/2 cup sugar
- 1 cup cake flour
- 1-1/2 cups egg whites (about 10)
- 1-1/2 cups confectioners' sugar
- 1/4 cup baking cocoa
- 1-1/2 teaspoons cream of tartar
- 1-1/2 cups heavy whipping cream
- 1/4 cup baking cocoa
- chocolate leaves optional
- Carbohydrate 33.9902922245766 g
- Cholesterol 0 mg
- Fat 5.22619444857167 g
- Fiber 2.23009727818941 g
- Protein 4.48129666768447 g
- Saturated Fat 3.07024569699692 g
- Serving Size 1 1 -16 serving (67g)
- Sodium 6979.49738116463 mg
- Sugar 31.7601949463872 g
- Trans Fat 0.326927027959168 g
- Calories 192 calories
Take your taste buds on a journey to paradise with this heavenly Chocolate Angel Cake!
Prepare to be mesmerized as you indulge in a culinary masterpiece that encapsulates the essence of chocolatey bliss. This cake is not merely a dessert; it's a symphony of flavors that will serenade your senses and leave you craving for more. Every bite is a testament to the baker's artistry, a testament to the power of simple yet exquisite ingredients combined with a touch of love.
The cake's ethereal texture is a testament to the precision of the recipe. The egg whites, whipped to perfection, lend an airy lightness that melts in your mouth like a cloud. The chocolate, rich and decadent, provides a luxurious depth of flavor that complements the delicate sweetness of the sugar. Each forkful is a harmonious blend of textures and tastes, creating an unforgettable culinary experience.
Step-by-step
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
- Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
- Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375degrees for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate.
- In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
- Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
