Recipe: Mocha Chip Angel Food Cake
As if the heavens opened up and brought down to you this decadent fluffy treat we call Mocha Chip Angel Food Cake, you’ll melt with every bite you take. Mixing your love for chocolate, coffee and the light airy texture of angel food cake, you won’t be able to wait to indulge yourself in this sinful yet heavenly dessert.
Angel Food Cake
- 2 tablespoons instant espresso powder
- 2 teaspoons pure vanilla extract
- 1 tablespoon water
- 12 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 1/4 cups sugar
- 1 cup cake flour (spooned and leveled)
- 1/2 teaspoon course salt
- 1 cup miniature semisweet chocolate chips (6 ounces)
- 1 cup semisweet chocolate chips (6 ounces)
- 1/2 cup skim milk
- 2 teaspoons instant espresso powder
- Preheat oven to 350 degrees. In a small bowl, stir together espresso powder, vanilla and 1 tablespoon water until powder dissolves.
- In a large, wide bowl, using an electric mixer, beat egg whites on medium-high heat until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, about 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a stand mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)
- Place cake flour and salt in a fine-mesh sieve and sift over egg white mixture in three additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, about 30 to 35 minutes.
- Invert pan on a baking sheet; let cake cool in pan, about 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.
- To make 1 cup of the mocha ganache: Place semisweet chocolate chips, skim milk and instant espresso powder in the top of a double boiler or a medium heatproof bowl set over (not in) a pot of simmering water. Stir until chocolate melts and mixture is smooth. Remove from heat. (Refrigerate, up to 1 week.)
Recipe: The Seattle Times