Recipe by evelyn/athens
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.
Top Review by rochsann
This review is for the frosting recipe, and it is sublime, in my opinion, particularly on angel food cake. (We had made a white angel food cake). We added a few drops of green food coloring (for Christmas), and the pale green frosting had a lovely sheen to it from the sugar syrup process. It tasted yummy and was easy to spread. It hardens slightly after it's applied to cake. We will definitely make it again for other types of cakes too.
Chocolate Angel Food Cake
- 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
Directions See How It's Made
- 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.