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Chocolate, Chocolate Chip Angel Food Cake Recipe | |
American Cakes | |
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Ingredients:
> cup cake flour5 tablespoons cocoa powder 1/4 teaspoon black pepper 11/4 cups egg whites -- at room temperature (approximately 8 large) 1/2 teaspoon salt 1 teaspoon cream of tartar 11/2 cups superfine sugar 11/2 teaspoons vanilla extract 1 cup mini chocolate chips
Directions:
Preheat oven; set to convection at 325F. Sift flour and cocoa together 4 to 5 times until cocoa is completely incorporated. Stir in pepper and set aside. In a larger mixer bowl, beat egg whites and salt together for a few seconds, then add cream of tartar. Beat until stiff peaks form. Fold in sugar 1/4 cup at a time; fold in vanilla. Fold in flour/cocoa mixture 1/4 cup at a time; fold in chocolate chips. Pour batter into ungreased 10-inch angel food cake pan. Cook in convection oven at 325F for 28 to 30 minutes. Immediately invert cake over a funnel or glass bottle. Cool completely before removing from pan. For traditional (non-convection) baking: Preheat and bake setting: 350:F Time: 28 to 30 minutes Makes 12 servings.
This heavenly cake melts in your mouth and is doubly rich with cocoa and chocolate chips.
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