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Tender Dark Chocolate Espresso Angel Food Cake

dark chocolate espresso angel food cake - featured image
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A light and airy angel food cake infused with rich dark chocolate and a hint of espresso, perfect for special occasions or a comforting homemade dessert.

Ingredients

Scale
  • 12 large egg whites, room temperature
  • 1 1/4 cups (250 g) granulated sugar, divided
  • 3/4 cup (90 g) cake flour, sifted
  • 1/4 cup (25 g) unsweetened cocoa powder, sifted
  • 1 tbsp espresso powder
  • 1 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • Optional: powdered sugar for dusting
  • Optional: chocolate shavings or espresso beans for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Position the oven rack in the center. Do not grease the pan.
  2. Sift together the dry ingredients: cake flour, cocoa powder, 1/3 cup of the granulated sugar, espresso powder, and salt. Whisk to combine and set aside.
  3. In a large, clean bowl, beat the egg whites with cream of tartar using an electric mixer. Start on low speed until foamy, then increase to medium-high.
  4. Gradually add the remaining 1 cup granulated sugar, about 2 tablespoons at a time, while continuing to beat until stiff, glossy peaks form.
  5. Fold in the vanilla extract gently with a rubber spatula.
  6. Sift about one-quarter of the dry mix over the whipped egg whites and fold gently to combine without deflating. Repeat until all dry ingredients are incorporated and the batter is light and fluffy.
  7. Spoon the batter into an ungreased angel food cake pan and smooth the top gently. Avoid tapping the pan.
  8. Bake for 35-40 minutes until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
  9. Immediately invert the pan over a bottle or funnel to cool completely for at least 1 hour to prevent collapsing.
  10. Run a knife around the edges and center tube to loosen the cake. Gently lift the cake out and invert onto a serving plate.
  11. Optionally dust with powdered sugar and garnish with chocolate shavings or espresso beans.

Notes

Do not grease the pan. Cooling the cake upside down is essential to prevent collapse. Use room temperature egg whites and ensure no yolk or grease is in the bowl. Fold dry ingredients gently to keep air in the batter. Oven temperature should be accurate; use an oven thermometer if needed. Espresso powder can be substituted with instant coffee granules but may alter flavor.

Nutrition

Keywords: angel food cake, dark chocolate cake, espresso cake, light dessert, homemade cake, easy dessert, chocolate espresso dessert

Find it online: https://leilameals.com/tender-dark-chocolate-espresso-angel-food-cake-recipe-easy-homemade-dessert-guide/