Divine Chocolate Angel Delight Cake
Indulge in a slice of light and airy bliss with this Divine Chocolate Angel Delight Cake, inspired by Martha Stewart's original recipe. This elegant dessert combines the delicate texture of angel food cake with rich cocoa and semisweet chocolate, resulting in a heavenly treat perfect for any occasion. With its lightness and flavor, it pairs beautifully with a luscious Chocolate Hazelnut Anglaise sauce, making it not only a delight to the palate but also a feast for the eyes.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
sugar
1 1/2 cups (divided for use)
cake flour
1 cup (not self-rising)
cocoa powder
1/4 cup
baking soda
1 teaspoon
salt
1/2 teaspoon
semisweet chocolate
1 ounce (grated)
egg whites
12 large
cream of tartar
1 teaspoon
pure vanilla extract
1 teaspoon
almond extract
1/4 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C) with the rack positioned in the center.
2
Sift together 3/4 cup of sugar, cake flour, cocoa powder, baking soda, and salt onto a large sheet of parchment paper. Add the grated semisweet chocolate into the sifted mixture and set aside.
3
In a large mixing bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks begin to form.
4
Gradually add the remaining 3/4 cup of sugar in a slow, steady stream while continuing to beat the egg whites. Increase the mixer speed to high and beat until the mixture is glossy and stiff peaks form.
5
Gently fold in the vanilla and almond extracts to the egg white mixture until well combined.
6
Using a large spatula, gently incorporate the flour and cocoa mixture into the egg white mixture. Be careful to fold slowly to maintain the airy texture of the egg whites.
7
Pour the combined batter into a 10-inch non-stick angel food cake pan, spreading evenly.
8
Gently tap the pan against the counter to release any air bubbles trapped in the batter.
9
Bake in the preheated oven for 30 to 35 minutes, or until the cake springs back when lightly pressed.
10
Once baked, remove the cake from the oven and allow it to cool inverted for at least 1 hour before carefully removing it from the pan.
11
Serve slices of this delightful cake with a generous drizzle of Chocolate Hazelnut Anglaise for an added touch of decadence.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Divine Chocolate Angel Delight Cake?
It is a light and airy dessert that combines the delicate texture of angel food cake with rich cocoa and semisweet chocolate.
Who inspired this recipe?
This recipe is inspired by Martha Stewart's original version.
How many egg whites are required for this cake?
You will need 12 large egg whites for this recipe.
What type of flour should I use?
Use 1 cup of cake flour that is not self-rising.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Where should the oven rack be positioned?
The rack should be positioned in the center of the oven.
How much cocoa powder is needed?
The recipe calls for 1/4 cup of cocoa powder.
What kind of chocolate is added to the dry mixture?
One ounce of grated semisweet chocolate is added to the sifted dry ingredients.
How much sugar is used in total?
A total of 1 1/2 cups of sugar is used, divided into two 3/4 cup portions.
What is the first step in preparing the egg whites?
Beat the egg whites and cream of tartar on medium speed until soft peaks begin to form.
How should the sugar be added to the egg whites?
Gradually add the sugar in a slow, steady stream while continuing to beat the egg whites.
What consistency should the egg whites reach?
The mixture should be beaten on high speed until it is glossy and stiff peaks form.
What extracts are used to flavor the cake?
The cake is flavored with 1 teaspoon of pure vanilla extract and 1/4 teaspoon of almond extract.
How do I incorporate the flour and cocoa mixture into the egg whites?
Gently fold the dry mixture into the egg whites using a large spatula to maintain the airy texture.
What type of pan is best for this cake?
Use a 10-inch non-stick angel food cake pan.
How do I remove air bubbles from the batter?
Gently tap the pan against the counter after pouring in the batter to release trapped air bubbles.
How long does the cake need to bake?
Bake the cake for 30 to 35 minutes.
How can I tell if the cake is done?
The cake is ready when it springs back after being lightly pressed.
What is the cooling process for an angel food cake?
The cake should be allowed to cool inverted for at least 1 hour before being removed from the pan.
What sauce is recommended for serving?
It pairs beautifully with a luscious Chocolate Hazelnut Anglaise sauce.
How much cream of tartar is needed?
The recipe requires 1 teaspoon of cream of tartar.
Is there any leavening agent besides egg whites?
Yes, the recipe includes 1 teaspoon of baking soda.
How much salt is in the recipe?
The recipe uses 1/2 teaspoon of salt.
Do I need to sift the dry ingredients?
Yes, you should sift together the sugar, flour, cocoa, baking soda, and salt onto parchment paper.
Is this cake suitable for special occasions?
Yes, its elegant appearance and heavenly flavor make it perfect for any occasion.
What is the texture of the finished cake?
The cake has a delicate, light, and airy texture.
Can I use regular chocolate chips?
The recipe specifically calls for grated semisweet chocolate to be folded into the batter.
How many ingredients are in this recipe?
There are 10 main ingredients in this recipe.
Should the egg whites be beaten at high speed immediately?
No, start on medium speed for soft peaks, then increase to high speed after adding sugar.
Is this cake considered a heavy dessert?
No, it is described as a light and airy bliss that is a delight to the palate.