Chocolate Angel Food Cake With Chocolate Buttercream Frosting

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READY IN: 2hrs
SERVES: 4-6
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CAKE:
  • Preheat oven to 350 degrees Fahrenheit.
  • Sift flour, cocoa and 1/3 cup sugar 5 times.
  • Add salt to egg whites and beat until stiff.
  • Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff.
  • Add vanilla.
  • Fold in the flour mixture a little at a time.
  • Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit.
  • Reduce heat to 300 degrees Fahrenheit to finish baking.
  • Total baking time is about 1 hour.
  • FROSTING:
  • Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
  • Mix well, beat over heat until mixture stands up in peaks.
  • If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
  • Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture.
  • Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
  • Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
  • Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
  • Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well.
  • Frost top and sides of cake.
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