Chocolate Angel Food Cake With Marshmallow Frosting Recipes

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ANGEL FOOD CAKE WITH CHOCOLATE HAZELNUT FROSTING



Angel Food Cake with Chocolate Hazelnut Frosting image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 7

1 1/2 cups heavy cream
1/2 cup bittersweet chocolate chips
1/2 cup chocolate hazelnut spread, such as Nutella
1 teaspoon instant espresso
1/8 teaspoon salt
One store-bought 9-inch angel food cake or pound cake, halved around the equator
Edible flowers

Steps:

  • Pour the heavy cream into in to a small saucepan set over medium-high heat. Heat until small bubbles start to form around the edge of the pan. Place the chocolate chips, hazelnut spread, espresso and salt in a medium bowl. Pour the hot cream over the chocolate and let stand for 1 minute to soften. Starting in the center of the bowl, whisk the chocolate mixture in small circles until smooth and combined. Cool to room temperature.
  • Cover with plastic wrap and refrigerate for 2 hours.
  • Using an electric hand mixer on medium speed, beat the chocolate mixture until light, slightly thickened and spreadable, 5 minutes.
  • Place the bottom half of the cake on a cake plate. Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top. Smooth the sides until completely covered. Smooth the top of the cake or make a decorative pattern. Store the cake in the refrigerator until ready to serve. Bring the cake to room temperature for 15 minutes before serving. Garnish with colorful edible flowers to serve.

MINI ANGEL FOOD CAKES WITH MARSHMALLOW FROSTING



Mini Angel Food Cakes with Marshmallow Frosting image

Provided by Sandra Lee

Time 35m

Yield 12 mini cakes

Number Of Ingredients 8

1 (16-ounce) box angel food cake mix
2/3 cup coconut water
1 cup sugar
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
2 egg whites
1/4 cup marshmallow cream
1/2 cup coconut flakes, for decorating

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Beat together the cake mix with coconut water. Fill 2 (6-count) mini angel food can pans halfway with batter. Bake until puffed, golden brown, and toothpick inserted in the center comes out clean, 12 to 15 minutes. Invert the pans onto wire cooling racks and cool completely before removing from the pans.
  • For the frosting: Bring 2 cups water to a simmer in a medium saucepot.
  • In a large glass bowl that will fit over the saucepot, combine 1/4 cup water, sugar, corn syrup, cream of tartar, and egg whites. Place on top of the saucepot and beat for 7 minutes using an electric hand mixer. The frosting will be smooth, shiny, and form peaks when the mixer is lifted from the bowl. Remove from the heat and slowly beat in the marshmallow cream.
  • Frost each cake with the icing and sprinkle the tops with coconut flakes.

GLAZED CHOCOLATE ANGEL FOOD CAKE



Glazed Chocolate Angel Food Cake image

A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1-1/2 cups egg whites (about 10 large)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons half-and-half cream

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.

Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE ANGEL FOOD CAKE I



Chocolate Angel Food Cake I image

This is a very moist and light angel food. A family favorite at my house.

Provided by Jane Hilton

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 8

2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

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.

Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g

CHOCOLATE ANGEL FOOD CAKE II



Chocolate Angel Food Cake II image

This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.

Provided by veggigoddess

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

¾ cup cake flour
¼ cup unsweetened cocoa powder
1 ½ cups white sugar
3 (1 ounce) squares semisweet chocolate, grated
12 egg whites
1 teaspoon cream of tartar
¼ teaspoon salt
¼ teaspoon vanilla extract
1 ½ teaspoons lemon juice
confectioners' sugar for dusting

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.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 44.9 g, Fat 3.1 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 125.5 mg, Sugar 34.6 g

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE



Contest-Winning Chocolate Angel Food Cake image

When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups egg whites (about 10 large)
3/4 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
CHOCOLATE FLUFF FROSTING:
2 cups heavy whipping cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt

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.,

Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING



Chocolate Angel Food Cake with Chocolate Icing image

This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there's only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 14

12 egg whites
1 cup cake flour
1/3 cup baking cocoa
3/4 teaspoon cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1-2/3 cups sugar
ICING:
1-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1/3 cup reduced-fat sour cream
1 tablespoon fat-free milk
3/4 teaspoon vanilla extract

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.

Nutrition Facts : Calories 195 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 64mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

DEVIL'S-FOOD CAKE WITH TOASTED-MARSHMALLOW FROSTING



Devil's-Food Cake With Toasted-Marshmallow Frosting image

Stella Parks developed this recipe for an all-butter triple-layer chocolate cake with a shockingly tender crumb and deep, fudgy flavor. The cake looks intimidating at first, but Ms. Parks's technique involves simply stirring all the ingredients together in a single 5-quart pan and then pouring it into 3 pans. Once they're cooled, level the puffy tops with a bread knife and put them together with marshmallow frosting for a true showstopper.

Provided by Tejal Rao

Categories     cakes, dessert

Time 1h

Yield 16 servings

Number Of Ingredients 16

1 1/2 cups (340 grams/3 sticks) butter
1 1/2 cups (354 milliliters) black coffee
1 cup (85 grams) Dutch-processed cocoa powder
1 1/4 cups (170 grams) finely chopped dark chocolate (about 72 percent)
2 packed cups plus 1 tablespoon (453 grams) light-brown sugar
1 tablespoon vanilla extract
1 teaspoon Diamond Crystal kosher salt
6 large eggs
3 large egg yolks
2 cups (255 grams) all-purpose flour
1 tablespoon baking soda
1 cup (226 grams) egg whites
1 3/4 cups (340 grams) sugar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract

Steps:

  • Place oven rack in the middle position, and heat the oven to 350 degrees. Line 3 8-by-3-inch anodized-aluminum cake pans with parchment paper, and grease them.
  • Combine butter and coffee in a 5-quart saucepan, and set over low heat to melt. Remove from heat, and whisk in the cocoa, chocolate, brown sugar, vanilla and salt, until there are no lumps of cocoa or unmelted chocolate. After mixing, add the eggs and yolks, and whisk well to combine. Sift flour and baking soda right into the pan, then whisk thoroughly to combine, making sure there are no pockets of flour. Divide batter among the three cake pans (about 23-24 ounces each).
  • Bake for 30 minutes, or until the cakes are firm, but a light touch with a finger still leaves an impression, and a few crumbs cling to a toothpick inserted into the center of the cake.
  • Set aside on a wire rack until the pans, and the cakes, are completely cool to the touch, about 90 minutes.
  • Fill a 3-quart pot with 1 1/2 inches of water, and place over medium-low heat. In the bowl of a stand mixer, combine the egg whites, sugar, salt, cream of tartar and vanilla. Place the bowl over the steaming water bath, and use a spatula to stir and scrape down the bowl, keeping the mass moving over the steam for about 10 minutes, or until a digital thermometer inserted into the mixture reads 175 degrees.
  • Place the bowl in the stand mixer with the whisk attachment, and whip on high speed until it quadruples in volume and turns thick and glossy, about 5 minutes.
  • Loosen the sides of the cakes with a knife and invert them onto a wire rack. Peel away the parchment paper, then flip cakes right-side up again. Use a long serrated knife to evenly trim the puffy tops off the cakes (set these aside for snacking).
  • Place one cake, cut-side up, onto a serving plate. Top with a cup of frosting, and spread it into an even layer with a small palette knife or the back of a spoon. Repeat with the second and third layers, placing these cut-side down. Finish the sides of the cake with remaining frosting, then lightly torch with a blowtorch, so the frosting turns golden brown.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 25 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 442 milligrams, Sugar 78 grams, TransFat 1 gram

CHOCOLATE ANGEL CAKE



Chocolate Angel Cake image

When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty-making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. -Joyce Shiffler, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups egg whites (about 10)
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
FROSTING:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

Steps:

  • 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 375° 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.

Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 194mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING



Chocolate Angel Food Cake With Marshmallow Frosting image

This dessert is nearly completely fat-free (except for a tiny amount of fat in the cocoa powder and in the chocolate shavings). With an extra-thick layer of fluffy marshmallow frosting, you'll never even notice.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup superfine sugar
1/2 cup unsweetened cocoa powder
1/3 cup cake flour
1/4 teaspoon salt
8 large egg whites, room temperature
1/2 teaspoon cream of tartar
3 large egg whites, room temperature
3/4 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
chocolate shavings, for decoration

Steps:

  • Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
  • Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
  • Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
  • In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
  • Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
  • Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
  • Beat for 30 seconds longer until soft peaks form.
  • Remove the bowl from the mixer.
  • Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
  • Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
  • Bang the pan once (not too hard) on the counter to release any large air pockets.
  • Bake for about 35 minutes, or until a tester comes out clean.
  • Invert the cake pan over a narrow-necked bottle.
  • Let the cake cool completely in the pan, about 1 hour.
  • Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
  • Invert the cake onto a serving platter.
  • Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
  • In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
  • Bring to a boil over medium-high heat.
  • When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
  • When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
  • Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
  • Cook until the syrup reaches 242F.
  • Remove from the heat.
  • With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
  • Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
  • Add the vanilla and beat for 1 more minute.
  • The frosting will still be a little warm.
  • Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
  • Then coat the cake all over with the remaining frosting.
  • Decorate the top of the cake with the chocolate shavings.
  • To serve: Gently slice the cake with a serrated knife or an angel food comb.

CHOCOLATE WHIPPED CREAM ANGEL FOOD CAKE



Chocolate Whipped Cream Angel Food Cake image

To make a plain angel food cake extra special, try adding this whip cream mixture to the inside of cake. It is so fluffy and delicious.-Mary Beth Jung, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 4

1 pint heavy whipping cream
6 tablespoons baking cocoa
6 tablespoons sugar
1 prepared angel food cake (8 to 10 ounces)

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.

Nutrition Facts : Calories 175 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 33mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE ANGEL FOOD DESSERT



Chocolate Angel Food Dessert image

Make and share this Chocolate Angel Food Dessert recipe from Food.com.

Provided by SarithaAnn

Categories     Dessert

Time 20m

Yield 1 9x13 pan

Number Of Ingredients 6

1 angel food cake, broken into pieces
12 ounces chocolate chips
1/2 cup sugar
4 eggs, separated
2 cups whipping cream
1/4 teaspoon vanilla

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 CHOCOLATE BUTTERCREAM FROSTING



Chocolate Angel Food Cake With Chocolate Buttercream Frosting image

I hear this is Delicious! This is the chocolate version of the white angel food cake I posted from the Rose's cookbook.

Provided by skwurt25

Categories     Dessert

Time 2h

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 15

1 cup sifted cake flour
4 tablespoons cocoa
1 1/3 cups sugar, divided
1/8 teaspoon salt
11 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla
2 egg whites
3 tablespoons water
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup sugar
1 cup sweet butter
1/4 cup sifted cocoa
1/8 teaspoon salt

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.

Nutrition Facts : Calories 1086.5, Fat 47.5, SaturatedFat 29.2, Cholesterol 122, Sodium 332.5, Carbohydrate 151, Fiber 2.6, Sugar 117.6, Protein 17

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

Make and share this Chocolate Angel Food Cake recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

2/3 cup sifted cake flour (not self-rising)
1/3 cup unsweetened cocoa
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
confectioners' sugar, for garnish

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.

Nutrition Facts : Calories 149.5, Fat 0.5, SaturatedFat 0.2, Sodium 152.6, Carbohydrate 32.8, Fiber 0.9, Sugar 25.3, Protein 4.7

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE



Chocolate Angel Food Cake with Chocolate Glaze image

Easier than you might think with heavenly results. You can halve this recipe and make an elegant dessert by baking in a Wilton 7 1/2" heart angel food pan. Just right for a romantic dinner. Fill the center hole with beautiful fresh fruit or even flowers. This recipe originally came from chef Brad Ogden in San Francisco.

Provided by sugarpea

Categories     Dessert

Time 1h5m

Yield 1 10inch cake

Number Of Ingredients 10

1 1/2 cups superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti)
3/4 cup cake flour
1/4 cup dutch process cocoa
2 cups egg whites (about 16 large)
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
8 ounces semisweet chocolate, chips or small pieces
1/2 cup butter
1/4 cup water

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.

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PINK ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING
pink-angel-food-cake-with-marshmallow-frosting image
2016-11-05 Make the pink angel food cake: Arrange oven rack to the lower third of the oven. Preheat the oven to 350°F (180°C). Sift the cake flour, confectioners’ sugar and salt together 4 times. Set aside. Wipe the bowl and …
From hooraymag.com


THE NOSTALGIC MARSHMALLOW-FILLED CHOCOLATE CAKE
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2017-02-24 Preheat the oven to 350°F. Coat the sides, bottom, and center of a tube pan with a removable bottom (the kind you would use for an angel food cake) with cooking spray. Line the bottom of the pan with a round piece of …
From foodrepublic.com


ANGEL FOOD CAKE WITH WHIPPED CHOCOLATE FROSTING
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2019-01-16 Then use the knife to cut out some of the inside of the cake. Next, make the frosting. Combine the whipping cream, sugar, cocoa, salt, and vanilla. Beat with a mixer until stiff. Fill the scooped out section of the cake with …
From thekittchen.com


ANGEL FOOD CAKE WITH 7-MINUTE FROSTING RECIPE FROM …
angel-food-cake-with-7-minute-frosting-recipe-from image
2011-01-20 The steam will provide the heat for the frosting. Frosting the cake once it has cooled completely. You need to use the 7-minute frosting right away after you’ve made it, so wait until your cake is cooled and ready for frosting. …
From awakeatthewhisk.com


CHOCOLATE CAKE WITH MARSHMALLOW FROSTING - COUNTRY …
chocolate-cake-with-marshmallow-frosting-country image
2015-10-26 A simple chocolate cake with marshmallow frosting can’t be beat! This cake will become your go-to chocolate cake staple. Kick that boxed mix to the curb! Dish Count :: 2 Mixing Bowls, 1 Sauce Pan, 1 9’x13″ Baking …
From countrycleaver.com


CLASSIC CHOCOLATE-GLAZED ANGEL FOOD CAKE RECIPE | MYRECIPES
Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 325° for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.
From myrecipes.com


CHOCOLATE CAKE WITH MARSHMALLOW FROSTING RECIPE | MYRECIPES
Step 1. Make cake: Preheat oven to 350°F. Grease and flour 2 9-inch round cake pans that are at least 2 inches deep. Advertisement. Step 2. In a large bowl, using an electric mixer on medium-low speed, mix flour, sugar, cocoa, baking soda, baking powder and salt until well combined.
From myrecipes.com


CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING
Chocolate Angel Food Cake With Marshmallow Frosting might be a good recipe to expand your dessert repertoire. One portion of this dish contains approximately 23g of protein, 7g of fat, and a total of 1670 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 1. It can be enjoyed any time, but ...
From fooddiez.com


MARSHMALLOW CAKE FILLING BEST RECIPES
Directions PREPARE CAKE: In a mixing bowl, place cake mix, water, oil, and eggs; beat until well combined. Remove cake from oven and immediately pour marshmallows evenly over the top. PREPARE ICING: Place butter, sugar, and evaporated milk in a medium-sized saucepan. Remove from heat; add chocolate chips and vanilla extract.
From findrecipes.info


MARSHMALLOW FILLING FOR CHOCOLATE CAKE BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From findrecipes.info


MINI ANGEL FOOD CAKES WITH MARSHMALLOW FROSTING RECIPE
To Make Frosting: with electric mixer on high speed, beat corn syrup, powdered egg whites, water, vanilla and salt until mixture is very thick and fluffy, 5 mins. Spread frosting on cupcakes. Prep Time: 20 mins. Bake Time: 15 mins. Serves: 18
From foodnewsnews.com


CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING
You can never have too many dessert recipes, so give Chocolate Angel Food Cake With Marshmallow Frosting a try. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This dairy free recipe has 224 calories, 5g of protein, and 1g of fat per serving. It can be enjoyed any time, but ...
From fooddiez.com


DEVIL’S FOOD CAKE WITH ANGEL FROSTING
2014-08-22 Instructions. Heat oven to 325. Grease two 8-inch round cake pans and line with parchment paper. Grease the parchment. In a medium bowl, combine the chocolate and cocoa powder. Pour the hot coffee into this same bowl and whisk to combine. Stir in …
From joanne-eatswellwithothers.com


ANGEL FOOD CAKE WITH CHOCOLATE HAZELNUT FROSTING – GIADZY
Spread one-quarter of the frosting on top of the cake, leaving a 1/4-inch edge. Place the top half of the cake on the frosting, smooth-side up and gently press down to seal the cake halves. Use a rubber spatula to spoon the rest of the frosting on top of the cake. Using a small offset spatula, push the extra frosting over the sides and the top ...
From giadzy.com


CHOCOLATE ANGEL FOOD CAKE | VERY BEST BAKING - TOLL HOUSE®
Preheat oven according to cake mix package directions. Step 2. 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.
From verybestbaking.com


ANGEL FOOD CAKE FROSTING - HOW TO MAKE IN 3 EASY RECIPES
2022-07-12 To begin, prepare your ingredients: 2 cups heavy cream, 4 tablespoons powdered sugar, 1/8 teaspoon salt, and 1 teaspoon vanilla extract. Also, prepare your bowl and hand mixer. 2. Mix Ingredients. In a bowl, place the heavy cream, sugar, and salt. Using your hand mixer, beat the ingredients until firm peaks form.
From chewtheworld.com


CHOCOLATE-DRIZZLED ANGEL FOOD CAKE | BETTER HOMES & GARDENS
Step 1. Generously poke holes through the top of the cake all the way through with a long wooden skewer. Stir together orange liqueur and orange juice. Drizzle orange mixture over cake. For the chocolate glaze, in a small saucepan bittersweet or dark chocolate with butter over low heat, stirring frequently. Remove from heat.
From bhg.com


CHOCOLATE ANGEL FOOD DREAM CAKE - KITCHN
2021-02-11 Spread about 1/4 of the whipped cream onto the cut side of the bottom half. Place the top layer on the whipped cream cut-side down. Decoratively spread the remaining whipped cream over the sides and top of the cake. Dust with cocoa powder and refrigerate for 30 minutes. Using a serrated knife, slice the cake.
From thekitchn.com


CHOCOLATE CAKE WITH MARSHMALLOW FROSTING - CINNAMON SHTICK
Bake for 43-47 minutes, just until a toothpick inserted comes out clean. Allow cake to cool in pan completely on a wire rack. Option 1: Fluff Buttercream. With an electric mixer, beat butter with sugar and salt until light and fluffy. Add marshmallow fluff and …
From cinnamonshtick.com


GREAT-GRANDMOTHER PEARL'S ANGEL FOOD CAKE WITH PEACHES RECIPE
Step 1. Preheat the oven to 325°. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in …
From foodandwine.com


CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW MERENGUE?
2022-04-12 What Is The Difference Between A Chiffon Cake And An Angel Food Cake? Angel food cakes are more similar to the texture of panettone cakes while having a denser taste. The Angel food cake gets the top foam cake spot, but it is nothing special beyond its sweet taste. chiffon cake has more depth due to its fat content, and this has a more robust ...
From sweetandsara.com


DARK CHOCOLATE LAYER CAKE WITH MARSHMALLOW FROSTING
2021-12-15 Gently stir in 1 1/2 cups hot water. Mix until all of the ingredients are thorougly combined. Bake the cake layers. Divide the batter into thirds, pouring into the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Allow the layers to cool completely before frosting.
From roomfortuesday.com


38 ANGEL FOOD CAKE TOPPINGS TO EMBELLISH YOUR FAVORITE DESSERT!
2021-08-22 Garnishing them on top of your cake, bread pudding, pancakes, or even ice cream is truly heavenly! Nutella ganache sauce. Chocolate ganache. Lemon dessert sauce. Blackberry sauce. Chai spiced pear sauce. Coffee salted caramel sauce. Cherry sauce.
From cookingchew.com


CHOCOLATE ANGEL FOOD CAKE - EASY DESSERT RECIPES
2021-05-13 Preheat oven to 350°F. Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites on low speed. After about 2 minutes, a microfoam will begin to form. Once a microfoam has formed, sprinkle in the cream of tartar and salt and continue whipping on low.
From easydessertrecipes.com


CHOCOLATE ANGEL FOOD CAKE - COOKIE MADNESS
2019-05-20 Put the egg whites in the bowl of a stand mixer and bring them to room temperature. Sift together the cake flour, cocoa powder and ¾ cup (150 grams) of the sugar. After sifting, stir well and make double-sure everything is well mixed. Set aside. Add the cream of tartar to the egg whites and beat with the whisk attachment until frothy.
From cookiemadness.net


ANGEL FOOD CAKE WITH CHOCOLATE FROSTING - FLOUR ARRANGEMENTS
2015-03-19 Instructions. For the cake, place oven rack to the lower-middle position and preheat oven to 325º F. Wipe clean a large tube pan (16 cup capacity) with removable bottom. Do not grease! Combine flour and 3/4 cups of the sugar in a small bowl, whisking well. Set aside.
From flourarrangements.org


BEST ANGEL FOOD CAKE - THE BAKING CHOCOLATESS
2022-03-23 Preheat oven to 350°. Add cream of tartar, extracts and salt to room temperature egg whites and using mixer, beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about ½ cup at a time.
From thebakingchocolatess.com


CHOCOLATE ANGEL FOOD CAKE RECIPE - THE SPRUCE EATS
2022-01-03 Run a butter knife or spatula through the batter to release any air bubbles. Bake the cake for about 38 to 42 minutes, or until a wooden skewer or cake tester inserted into the cake comes out clean. Invert the pan and cool the cake completely. Slide a knife or spatula around the pan and center tube to loosen the cake.
From thespruceeats.com


16 ANGEL FOOD CAKE TOPPINGS - INSANELY GOOD RECIPES
2021-02-20 Drizzle your angel food cake with generous amounts of Nutella sauce and frost it with mascarpone whipped cream. A perfect combination. 14. Buttercream. Buttercream is a classic frosting that tastes good with almost any cake, and angel food cake is no exception. Prep the cake by brushing it with simple syrup.
From insanelygoodrecipes.com


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