CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES
"When it's really hot, I like a lighter dessert. The chocolate makes it still feel decadent."
Provided by Trisha Yearwood
Categories dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Make the cake: Preheat the oven to 375 degrees F. On a sheet of waxed paper, sift the cake flour with 3/4 cup of the sugar and the cocoa 4 times.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites along with a pinch of salt until foamy, about 3 minutes. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak, about 5 minutes. Beating continuously, add the vanilla and gradually stream in the remaining 3/4 cup sugar, about 2 tablespoons at a time, until the egg whites are thick, glossy and stiff.
- Remove the bowl from the mixer, and using a spatula, gradually fold in the flour mixture, about 1/4 cup at a time, until there are no more pockets of dry ingredients. Spoon the batter into an ungreased 9-inch tube pan. Bake until the cake springs back when pressed with your finger, about 30 minutes. Remove the pan from the oven, invert, and allow the cake to cool on a rack 1 hour before loosening the cake from the pan with a knife and unmolding.
- Meanwhile, make the strawberries: Sprinkle the sliced strawberries with the sugar. Stir to coat and let stand about 30 minutes to allow the juices to develop. Top each cake slice with strawberries and their juices before serving.
CHOCOLATE STRAWBERRY CAKE
Take chocolate-covered strawberries to a whole new level this Valentine's Day by baking the ingredients into a decadent cake. And don't stop there! Garnish your creation with more strawberries and drizzled semisweet and white chocolate for a true celebration of this perfect flavor pairing.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan with cooking spray.
- Combine the flour, cocoa powder, sugar, baking soda, baking powder and salt in a large bowl. Add the egg, egg yolk, sour cream, oil, vanilla and 1/2 cup hot water and whisk until combined. Pour the batter into the prepared cake pan. Scatter the sliced strawberries on top and gently press them into the batter.
- Bake until a tester inserted in the center of the cake comes out clean, 55 to 60 minutes. Transfer to a wire rack and cool for 30 minutes.
- Run a knife around the edge of the cake and invert onto a wire rack. Flip the cake back over and let cool completely, about 1 hour.
- Once the cake has cooled, put the semisweet chocolate and the white chocolate in separate small microwave-safe bowls. Microwave the semisweet chocolate in 30-second intervals, stirring well with a rubber spatula between each, until completely melted and smooth, about 1 minute. Drizzle the cake with the melted chocolate. Repeat the melting and drizzling process with the white chocolate.
- Garnish the top edge of the cake with the whipped cream. Cut the remaining 5 whole strawberries in half lengthwise and place the pieces cut-side down around the edge of the cake.
GRILLED CHOCOLATE ANGEL FOOD CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
- Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
- To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.
CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
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
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.
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