Chocolate Angel Food Cake

This light and airy Chocolate Angel Food Cake combines rich cocoa flavor with a silky chocolate glaze. It's a beautiful dessert for holidays, birthdays, and special family gatherings while still being lighter than many traditional chocolate cakes.

Cake Ingredients

1 cup plus 1 tablespoon all-purpose flour
1 1/3 cups powdered sugar
1/3 cup unsweetened cocoa powder
9 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 tablespoon vanilla extract
1 cup plus 2 tablespoons granulated sugar

Chocolate Glaze

8 ounces semisweet chocolate, chopped
1 tablespoon light corn syrup
1 cup heavy cream

Directions

Preheat oven to 350°F. Position the oven rack in the center of the oven.

In a medium bowl, sift together the flour, powdered sugar, and cocoa powder. Set aside.

In a large mixing bowl, beat the egg whites, cream of tartar, salt, and vanilla with an electric mixer on medium speed until soft peaks begin to form.

Increase the mixer speed to high. Gradually add the granulated sugar in three additions, beating well after each addition.

Continue beating until medium peaks form.

Gently fold the flour mixture into the egg white mixture until no dry streaks remain.

Pour the batter into an ungreased angel food cake pan.

Bake for 35 minutes or until the cake springs back when lightly touched.

Immediately invert the pan over a wire rack and allow the cake to cool completely while upside down.

Run a knife around the edges of the pan and carefully remove the cake.

Chocolate Glaze Directions

Place the chopped chocolate in a mixing bowl and drizzle the corn syrup over the chocolate.

Heat the heavy cream in a saucepan over medium-high heat until it reaches a gentle boil.

Pour the hot cream over the chocolate mixture and let stand for 1 minute.

Whisk until smooth and glossy.

Spoon the glaze over the cooled cake, allowing it to drip naturally down the sides.

Yield: 8 servings.