How to Prepare At Home Chocolate Angel Food Cake with White and Dark Chocolate Glaze

Tom Curry
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How to Prepare At Home Chocolate Angel Food Cake with White and Dark Chocolate Glaze
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How to Prepare At Home Chocolate Angel Food Cake with White and Dark Chocolate Glaze Delicious, fresh and tasty.

Chocolate Angel Food Cake with White and Dark Chocolate Glaze. Combine powdered sugar, remaining cocoa and water in medium bowl. Drizzle glaze over top of cake, letting it drip down naturally. Serve with vanilla frozen yogurt, if desired.

It's very light and moist with a delicate chocolate flavor.

It goes really well with a glaze but is delicious with just whipped cream and fresh berries!

Chocolate Angel Food Cake with Chocolate Glaze.

You can have Chocolate Angel Food Cake with White and Dark Chocolate Glaze using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Chocolate Angel Food Cake with White and Dark Chocolate Glaze

  1. It’s of CAKE.

  2. It’s of egg whites, about 12 to 14 large eggs.

  3. Prepare of cake flour.

  4. Prepare of unsweetened cocoa powder.

  5. You need of salt.

  6. Prepare of cream of tarter.

  7. It’s of vanilla extract.

  8. You need of granulated sugar, divided use.

  9. Prepare of DARK CHOCOLATE,GLAZE.

  10. Prepare of dark chocolate, chopped. Not more than 60%.

  11. Prepare of heavy cream.

  12. Prepare of WHITE CHOCOLATE GLAZE.

  13. You need of white chocolate, chopped.

  14. You need of heavy cream.

  15. You need of GARNISH.

  16. You need of fresh raspberries.

  17. Prepare of whipped cream recipe attached in dorection step #12.

  18. You need of sparkle sugar.

Easier than you might think with heavenly results.

Just right for a romantic dinner.

Fill the center hole with beautiful fresh fruit or even flowers.

A chocolate glaze is the perfect topping for this Classic Angel Food Cake.

Chocolate Angel Food Cake with White and Dark Chocolate Glaze step by step

  1. Preheat oven to 350. Have rack.in center of oven. Have ready a 10 inch ungreased tube pan..

  2. Have egg whites in a large bowl and let stand at room temperature, covered with plastic wrap.Meanwhile combine flour, 3/4 cup.of the granulated sugar, cocoa powder and salt. Sift this mixture trough a sifter or fine mesh strainer into a bowl Set aside.

  3. Beat egg whites until soft peaks form, then add cream.of tarter, vanilla and remaining 3/4 cup granulated sugar, adding the sugar in slowly and beat until firm peaks form.

  4. Add sifted flour/cocoa mixture to egg whites in 4 additions folding in throughly but gently being careful not to deflate. Use a rubber spatula.

  5. Pour into tube pan. Run a metal kitchen knife through batter to remove any air bubbles.

  6. Bake 35 to 45 minutes until a long wooden skewer comes out clean.

  7. Immediately turn upside down on a,bottle or smooth top.glass,.cool.completely about 1 hour.

  8. Run a thin sharp knife along all.walls of pan, including center to release cake..

  9. MAKE DARK CHOCOLATE GLAZE.

  10. Melt chopped chocolate and cream in microwave just until chocolate is soft, stir until smooth.Drizzle on cake while warm and liquid..

  11. MAKE WHITE CHOCOLATE GLAZE.

  12. Melt the white chocolate and cream until soft, stir until smooth. Drizzle on top and around the dark chocolate drizzle add Sparkle sugar and raspberries. Serve with Whipped cream, recipe attached below

https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping.

To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife.

Stir together orange liqueur and orange juice.

For the chocolate glaze, in a small saucepan bittersweet or dark chocolate with butter over low heat, stirring frequently.

Whisk in powdered sugar and whipping cream.

Chocolate-coated cardboard would be more appealing.