I’m having one of those weeks where I just can’t seem to get enough chocolate. This is a good thing because the last time we were in Montreal we stocked up on Barry Callebaut products. Ever since, I’ve been looking for innovative uses for the cocoa powder. Thankfully, my quest for recipe ideas coincides with my seemingly unstoppable cravings for all things cocoa.
I don’t often make angel food cake but when I do I like it because it’s light, quick and simple. This time I thought, “what if I added the cocoa powder?” Boom. I give you Chocolate Angel Food Cake.
Of course, I couldn’t leave all enough alone. I had to whip up a big batch of cocoa whipped cream to go one top. When the cake is frosted with the whipped cream, it looks lovely. Just be sure to eat the cake immediately after frosting.
The only difficulty I had with the recipe was getting the angel food cake out of the pan. Whenever I make the cake, it gets stuck around the center cone. Let me know if you have any good tips for removing the cake from the pan. And, if you have any other cocoa recipes to recommend, let me know.
Enjoy the cake. You’re going to love it.
Chocolate Angel Food Cake with Cocoa Whipped Cream
1 /2 sugar
1 1/2 c sugar
1 c cake flour
1/3 c cocoa powder
pinch of salt
1 1/2 c egg white
pinch of cream of tartar
Preheat oven to 350 F 180 C
Sift together 1/2 c sugar with cake flour, cocoa powder and salt. Set aside.
In the bowl of a stand mixer fitted with whisk attachment, add egg whites and pinch of cream of tartar. Begin mixing on low speed. Gradually increase speed until mixture starts to become white. Add 1 1/2 c sugar in a steady stream and increase speed until shiny, firm peaks form. If you pull the whisk away, the peaks should flop over a bit at the top. Gradually fold in flour/cocoa mixture until combined.
Pour into an angel food cake pan and bake 35-40 minutes or until an interred tooth pick comes out clean. Cool completely.
Cocoa Whipped Cream
2 cups heavy cream
3 tbs powdered sugar
3 tbs cocoa powder
1 tsp vanilla extract
In the bowl of a stand mixer fitted with whisk attachment, whip ingredients until cream reaches a spreadable consistency. Adjust sugar and cocoa powder to taste. Frost cake. Serve immediately.