Chocolate Bar Angel Food Cake
Indulge in the airy decadence of Chocolate Bar Angel Food Cake, a delightful twist on a classic dessert that’s as light as a cloud yet rich with bursts of chocolatey goodness. This show-stopping cake combines the ethereal texture of whipped egg whites with chunks of dark or milk chocolate, coated in powdered sugar for an extra touch of sweetness. The secret to its heavenly rise lies in the careful folding technique and the use of an ungreased tube pan, allowing the batter to cling as it bakes to golden perfection. With just 25 minutes of prep and a bake time of 40 minutes, this recipe is an effortless way to elevate any occasion. Serve it simply on its own or pair with fresh whipped cream for a luxurious finishing touch to this chocolate-infused masterpiece. Perfect for chocolate lovers seeking a light yet indulgent treat!
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.25 cups Granulated sugar
- 1 cup Cake flour
- 0.25 teaspoons Salt
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 4 ounces Dark or milk chocolate bar
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and ungreased for the best rise.
Chop the chocolate bar into small chunks and toss with the powdered sugar to coat. Set aside.
Sift together the cake flour and 1/4 cup of granulated sugar to remove any lumps. Repeat sifting two more times for extra lightness. Set aside.
In a large mixing bowl, whip the egg whites with the salt and cream of tartar using a hand or stand mixer on medium speed until they begin to froth.
Gradually add the remaining granulated sugar in small increments while continuing to whip. Increase the speed to high and whip until the egg whites form stiff, glossy peaks. This may take about 5-7 minutes.
Add the vanilla extract and whip briefly to combine.
Using a sifter or fine mesh strainer, gradually sift the flour mixture over the whipped egg whites in three additions. Gently fold it in using a spatula after each addition to avoid deflating the mixture.
Fold in the sugar-coated chocolate chunks very gently to keep the batter airy and light.
Pour the batter into the ungreased tube pan and smooth the top with a spatula. Run a knife through the batter once to remove large air pockets and help the cake bake evenly.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Immediately after removing the cake from the oven, invert the tube pan onto a bottle or its built-in stands to cool completely upside down. This ensures the cake doesn't collapse during cooling.
Once the cake is completely cool (about 1-2 hours), run a thin knife around the edges and the central tube to loosen the cake. Carefully remove it from the pan.
Slice with a serrated knife and serve as is or with a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 431.9 g | 157% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 316.9 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1457 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
