Chocolate Filled Angel Food Cake
Delight your taste buds with this heavenly Chocolate Filled Angel Food Cake, where light, airy sponge meets luscious chocolate ganache in the most irresistible way. Crafted with delicate egg whites and a touch of creamy vanilla, this classic angel food cake is baked to perfection until golden brown. The real magic happens when the cooled cake is carefully hollowed out and filled with a silky ganache made from semisweet chocolate and heavy cream, transforming every slice into a chocolate lover's dream. Topped with a dusting of powdered sugar for an elegant finish, this show-stopping dessert is perfect for celebrations, special occasions, or a decadent treat anytime. Whether you’re after a stunning centerpiece or simply a slice of indulgence, this recipe is sure to impress!
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 1 cup Cake flour
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 1 cup Heavy cream
- 8 ounces Semisweet chocolate chips
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and ensure your angel food cake pan is clean and ungreased.
In a large mixing bowl, beat the egg whites using a stand mixer or hand mixer on medium speed until frothy.
Add the cream of tartar and salt to the egg whites, then increase the speed to high. Continue beating until soft peaks form.
Gradually add the granulated sugar, 2 tablespoons at a time, while continuing to beat. Beat until stiff, glossy peaks form.
Gently fold in the vanilla extract using a spatula.
Sift the cake flour over the whipped egg whites in thirds, gently folding it in after each addition to avoid deflating the batter.
Pour the batter into the angel food cake pan and smooth the top. Bake for 40–45 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Immediately invert the cake pan onto its legs or the neck of a bottle and let it cool completely for 1 hour.
While the cake cools, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer, but do not boil.
Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 3–5 minutes, then stir until smooth and glossy.
Once the cake is cooled, run a knife around the edges of the pan to release it. Hollow out the center of the cake using a serrated knife, creating a tunnel without cutting all the way through. Save the removed cake pieces to eat or use elsewhere.
Fill the hollowed cavity with the chocolate ganache, then replace the top layer of the hollowed-out cake to seal the ganache inside.
Dust the top of the cake with powdered sugar, if desired, for garnish.
Slice and serve the cake, ensuring each slice has a delightful chocolate center. Enjoy!
Nutrition Facts
Calories |
3752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 559.4 g | 203% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 439.9 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2291 mg | 49% | |
*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.
