Chocolate Angel Food Cake With Custard Topping Recipes

16 ANGEL FOOD CAKE TOPPINGS

Steps:

• Pick and choose your favorite angel food cake toppings. Or combine a few of your favorites for the ultimate dessert!

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla 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. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 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. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

CHOCOLATE ANGEL FOOD CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
• In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
• Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
• Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.

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Steps:

• Preheat oven according to cake mix package directions.
• Combine cake mix and cocoa in large mixer bowl. Prepare and bake according to cake mix package directions, using water. Sprinkle with powdered sugar; top with strawberries.

CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 400 degrees F.
• Combine 1/2 cup sugar with the cocoa and flour and sift 3 times.
• In a clean dry bowl, whip the egg whites and salt until foamy. Add the cream of tartar and beat till soft peaks form. Add the 1/4 cup of the sugar and beat until stiff but not dry. They will be slightly glossy. Add the vanilla and fold in.
• Gradually fold in the dry ingredients. Spoon batter into an ungreased 10-inch tube pan and bake for 35 minutes. Cool upside down over a bottle. After the cake has cooled use a dull knife and go around the walls of the pan to loosen the cake. Turn it out and brush off any loose crumbs. Make the icing by whisking all the icing ingredients together. Drizzle cake with the icing and let set 1 hour before serving.

CHOCOLATE WHIPPED CREAM ANGEL FOOD CAKE

Steps:

• In a 1-1/2-qt. bowl, combine cream, cocoa and sugar; stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy; increase speed to high and beat until stiff. Using a serrated knife, split cake into two horizontal layers. With the tines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are place together. Frost entire cake with remaining whipped cream. Chill. Cake may be prepared a day ahead.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside., Add the cream of tartar, extracts 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., Gently 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 350° for 30-40 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., For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

CHOCOLATE ANGEL FOOD CAKE

Steps:

• Heat oven to 375 degrees.
• Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
• Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
• Add vanilla, cream of tartar and salt.
• Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
• When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
• Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
• Repeat process 2 more times.
• Pour batter into ungreased 10-inch tube pan.
• Cut through batter to remove air pockets.
• Bake 40 to 45 minutes, until top springs back when gently pressed.
• Invert and hang pan on neck of bottle to cool.
• To unmold, run a thin knife around side of pan and tube; invert pan.
• Turn cake upright onto serving plate.
• Garnish with confectioners' sugar, if desired.

GLAZED CHOCOLATE ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.

CHOCOLATE ANGEL FOOD CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
• In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
• Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

CHOCOLATE FILLED ANGEL FOOD CAKE

Steps:

• Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
• Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
• Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
• Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.
• In a medium bowl, combine milk and pudding mix.
• Beat on low for 2 minutes.
• Fold cake pieces and 1-3/4 cups of whipped topping into pudding.
• Fill trench with pudding mixture.
• Replace top of cake.
• Spread remaining whipped topping over top and sides of cake.
• (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE

Steps:

• Place rack in center of oven and 15 minutes before baking, preheat to 375°.
• Divide sugar in half.
• Sift one half 3 times.
• Set aside.
• Sift the other half of sugar with the flour and cocoa 3 times.
• Set aside.
• Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
• Add cream of tartar, vanilla and salt and increase speed to medium.
• Add the 3/4 cup sugar, one T at a time, beating well after each addition.
• Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
• Gently and thoroughly fold in flour mixture, by thirds.
• Pour into ungreased 10" tube pan.
• Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
• Bake 30-35 minutes until toothpick inserted in center comes out clean.
• Invert over a narrow-necked bottle and allow to cool.
• When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
• Drizzle Chocolate Glaze over top and allow to run down sides of cake.
• Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.

CHOCOLATE ANGEL FOOD CAKE WITH DOUBLE-CHOCOLATE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to high. Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes. Beat in vanilla. Remove bowl from mixer. Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake).
• Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom; smooth top. Run a knife or small spatula through batter to release air bubbles. Bake until a tester inserted into center comes out clean, about 40 minutes. Invert pan; let cake cool completely in pan. Run a knife around the inner and outer perimeter of the pan to loosen. Use knife to release cake from bottom of pan and remove.
• Frosting: Place both chocolates in the bowl of a stand mixer; set aside. In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate; let stand 2 to 3 minutes.
• Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.
• Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky.
• Using a serrated knife, split cake in half horizontally. Place bottom layer on a cake plate. Measure 2 cups frosting and spread evenly with an offset spatula. Top with second layer. Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls. Garnish with chocolate shavings, if desired. Serve immediately.

HOMEMADE CHOCOLATE ANGEL FOOD CAKE

Steps:

• Sift together 1-1/2 cups sugar, flour and cocoa; set aside. In a large bowl, beat egg whites, vanilla and chocolate flavoring until foamy. Combine cream of tartar, salt and remaining sugar; add a little at a time to bowl. Beat until very stiff but not dry peaks form. Gradually fold in flour mixture; do not over mix. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45 minutes. Remove from oven and invert pan; allow to cool completely before removing from pan. Serve with ice cream and fudge sauce if desired.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• CAKE:.
• Preheat oven to 350 degrees Fahrenheit.
• Sift flour, cocoa and 1/3 cup sugar 5 times.
• Add salt to egg whites and beat until stiff.
• Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff.
• Add vanilla.
• Fold in the flour mixture a little at a time.
• Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit.
• Reduce heat to 300 degrees Fahrenheit to finish baking.
• Total baking time is about 1 hour.
• FROSTING:
• Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
• Mix well, beat over heat until mixture stands up in peaks.
• If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
• Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture.
• Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
• Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
• Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
• Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well.
• Frost top and sides of cake.

CHOCOLATE ANGEL FOOD DESSERT

Steps:

• Melt chocolate chips with sugar.
• While melting, beat egg whites; set aside.
• Beat 4 egg yolks.
• Add to chocolate mixture and cook 1 minute, stirring frequently.
• Whip the cream; add chocolate mixture and beat.
• Fold into egg whites.
• Add cake chunks and mix.
• Put into 9x13-inch pan and refrigerate.

CHOCOLATE ANGEL FOOD CAKE WITH CUSTARD TOPPING

Steps:

• Cake: Beat egg whites with flat whip until frothy. Beat in cream of tartar and salt. Continue beating until whites are glossy, fine grained and will stand up in a stiff point as beater is pulled out. A 1 cup of sugar and vanilla gradually. Sift remainder of sugar with flour and cocoa; cut and fold in. Pour into a dry, ungreased deep tube center pan. Cut through batter. Bake 65 minutes at 325 degrees. Custard topping: Mix together in the top of a double boiler egg yolks, sugar, and milk. Cook in double boiler until thick, stirring constantly. Dissolve gelatin in cold water; add to hot custard. Let custard stand until cool. Fold in whipped cream. Spread on cake. Sprinkle chopped walnuts on top.