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46 Ratings
5 star values:
6
4 star values:
1
3 star values:
21
2 star values:
14
1 star values:
4
Back to Chocolate Chip Angel Food Cake with Chocolate Ganache
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Chocolate Chip Angel Food Cake with Chocolate Ganache
Recipe Summary
Yield: Makes one 10-inch cake
Ingredients
For the ganache:
1/2 cup low-fat buttermilk
1 1/2 cups chopped bittersweet chocolate, (about 5 ounces)
For the cake:
1 1/4 cups cake flour, (not self-rising)
1 1/2 cups superfine sugar
14 large egg whites, room temperature
1 1/4 teaspoons cream of tartar
1/2 cup grated bittersweet chocolate, (about 1 1/2 ounces)
Gallery
Chocolate Chip Angel Food Cake with Chocolate Ganache
Recipe Summary
Yield: Makes one 10-inch cake
Gallery
Chocolate Chip Angel Food Cake with Chocolate Ganache
Chocolate Chip Angel Food Cake with Chocolate Ganache
Chocolate Chip Angel Food Cake with Chocolate Ganache
Recipe Summary
Yield: Makes one 10-inch cake
Recipe Summary
Yield: Makes one 10-inch cake
Yield: Makes one 10-inch cake
Makes one 10-inch cake
Ingredients
Ingredients
1/2 cup low-fat buttermilk
1 1/2 cups chopped bittersweet chocolate, (about 5 ounces)
1 1/4 cups cake flour, (not self-rising)
1 1/2 cups superfine sugar
14 large egg whites, room temperature
1 1/4 teaspoons cream of tartar
1/2 cup grated bittersweet chocolate, (about 1 1/2 ounces)
Directions
Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar; beat until whites have tripled in size, about 3 minutes. Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1 to 2 minutes.
Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible). Fold in grated chocolate, and mix. Pour batter into a 10-inch nonstick angel-food-cake pan, and run a knife through center of the batter to release any air bubbles. Bake until top becomes golden brown, 40 to 45 minutes.
Invert the pan over the neck of a bottle, and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto a cake stand.
Make ganache: Heat buttermilk over medium heat; add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel-food cake, and allow to harden slightly before serving.
Reviews
Add Rating & Review
46 Ratings
5 star values:
6
4 star values:
1
3 star values:
21
2 star values:
14
1 star values:
4
Reviews
Add Rating & Review
46 Ratings
5 star values:
6
4 star values:
1
3 star values:
21
2 star values:
14
1 star values:
4
Add Rating & Review
46 Ratings
5 star values:
6
4 star values:
1
3 star values:
21
2 star values:
14
1 star values:
4
46 Ratings
5 star values:
6
4 star values:
1
3 star values:
21
2 star values:
14
1 star values:
4
46 Ratings
5 star values:
6
4 star values:
1
3 star values:
21
2 star values:
14
1 star values:
4
- 5 star values:
- 6
- 4 star values:
- 1
- 3 star values:
- 21
- 2 star values:
- 14
- 1 star values:
- 4
All Reviews for Chocolate Chip Angel Food Cake with Chocolate Ganache
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Chip Angel Food Cake with Chocolate Ganache
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
