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Chocolate Angel Cake

Chocolate Angel Cake

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Preheat the oven to 180C and wallpaper a cake shape smaller than 23cm.

Mix flour, cocoa and baking powder well. Beat the egg whites with the salt powder, and when they have hardened, gradually add the sugar. At the end, add the flour mixture in the rain.

If we do not have a special shape for such cakes, we can grease a tall glass with oil and place it carefully in the middle of the form. Then pour the composition and put in the oven for about 35 minutes (test with a toothpick). Before removing the cake from the mold, let it cool completely.

The pudding is prepared according to the instructions on the package, the top is covered, then it is decorated (I had raspberries).

Chocolate Angel Cakes

If you are looking for delicious chocolate cake recipes, then we have just the thing for you. Chocolate Angel Cakes are a piece of heaven. Made with Angel Food Cake mix, the result is a soft and fluffy cake that is absolutely incredible. With a touch of cocoa powder added to the mix and topped with your favorite toppings, this is a recipe for chocolate lovers. Make sure to add chocolate syrup, whipped cream, and cherry pie filling to add color and that extra special touch.


  • 16 ounces box Angel Food cake mix
  • 2 1/4 cups cold water, divided
  • 1 cup cocoa powder, divided
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • 1 can (6.5-ounces) whipped cream
  • 1 can (20-ounces) cherry pie filling


Preheat oven to 350 degrees F.

Mix cake as directed adding 1/2 cup cocoa powder.

. Spoon mixture into ungreased fluted pan, filling 3/4 full bake for 30 minutes. Tip pan on side and cool on wire rack for 30 minutes.

In a heavy saucepan over medium heat add 1/2 cup cocoa powder, sugar and salt whisk well. Add 1 cup water and simmer until thickened.

Remove from heat and add vanilla whisk until well combined.

Remove cake from pan with knife and set on serving dish. Top with chocolate syrup, whipped cream and cherry pie filling.

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Recipe Summary

  • 1 cup plus 2 tablespoons cake flour (not self-rising), sifted
  • 1/4 cup Dutch-process cocoa powder
  • 1 teaspoons instant espresso powder
  • 1/2 teaspoon kosher salt
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 3/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped
  • 6 ounces milk chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 2 sticks (1 cup) unsalted butter, softened but still cool, cut into 1-inch pieces
  • Semisweet chocolate shavings, for garnish (optional)

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. For 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.

Gluten-Free Chocolate Angel Food Cake

This light, airy cake - a "devilish" variation on classic angel food cake - is perfect topped with whipped cream and fudge sauce. It has a moist, melt-in-your-mouth texture - surprising, but very welcome, for an angel food cake.


  • 2/3 cup (103g) King Arthur Gluten-Free All-Purpose Flour
  • 1/3 cup (28g) unsweetened cocoa, Dutch-process or natural
  • 1/4 cup (35g) cornstarch
  • 3/4 cup (163g) Baker's Special Sugar
  • 1/2 teaspoon espresso powder or 1/4 teaspoon almond extract, optional
  • 1/2 teaspoon baking powder
  • 1 1/2 cups (340g to 369g) egg whites (10 to 11 large eggs, separated, yolks discarded or reserved for another use), at room temperature
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cream of tartar
  • 3/4 cup + 2 tablespoons (184g) Baker's Special Sugar * or superfine sugar

* Can you substitute regular granulated sugar? Yes it'll take much longer for the egg whites to attain their require volume, and the cake's texture won't be as fine. See tips below for more information.


Preheat the oven to 350 ° F and place the oven rack in its lowest position.

Whisk together and then sift the gluten-free multi-purpose blend, cocoa, cornstarch, 3/4 cup sugar, espresso powder or almond flavoring, and baking powder. Set aside.

In a large clean, grease free mixing bowl, beat the egg whites until foamy. Beat in the salt and cream of tartar.

Gradually increase the speed of the mixer, and beat until the egg whites have increased in volume and thickened significantly.

Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.

Gently fold in the sifted flour / sugar blend, ¼ cup at a time, just until mostly blended. The cocoa makes it hard to blend in completely evenly, so leaving a slightly marbled effect is perfect.

Spoon the batter into an ungreased, 10? round angel food pan.

Bake the cake until the top springs back when pressed lightly, about 45 minutes.

Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.

Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, turning it over, and gently shaking the cake loose onto a serving plate.

Serve with whipped cream and chocolate sauce, if desired. Wrap any leftovers airtight, and store at room temperature.

Tips from our Bakers

Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our cross-prevention practices.

Chocolate Angel Food Cake

Do you love Angel Food Cake? Come to the dark side and give this simple and delicious Chocolate Angel Food Cake a try!


  • 1- & frac14 cup Confectioners Sugar
  • 1- & frac14 cup Cake Flour
  • & frac14 cups Unsweetened Cocoa Powder
  • 2 cups Egg Whites
  • & frac14 teaspoons Salt
  • 1- & frac14 teaspoon Cream Of Tartar
  • 1- & frac14 cup Granulated Sugar
  • 1- & frac14 teaspoon Vanilla Extract


Preheat oven to 350 degrees F (165 degrees C).

In a medium bowl, mix confectioners & # 8217 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 350 degrees F (165 degrees C) for 45 minutes to an hour, or until cake springs back when touched. (Cake top will be dry and cracked when done). Enjoy!

Video: Шоколадные крыльяChocolate wings (June 2022).


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