Chocolate Chip Angel Food Cake

Chocolate Chip Angel Food Cake Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 8

Introduction

Chocolate Chip Angel Food Cake is a light and fluffy dessert that combines the classic flavors of angel food cake with the rich taste of bittersweet or semisweet chocolate. This recipe is perfect for those who love a sweet treat that is not too heavy.

History

Angel food cake is a type of sponge cake that originated in the United States in the late 19th century. It is known for its light and airy texture, which is achieved by using only egg whites and no fat in the batter. The addition of chocolate chips to this classic recipe adds a delicious twist to the traditional dessert.

Ingredients

3 oz (85 g) of bittersweet or semisweet chocolate, coarsely chopped
1 cup of cake flour
1.5 cups of granulated sugar
13 large egg whites
1 tsp of cream of tartar
0.25 tsp of salt
1.5 tsp of pure vanilla extract
1 cup of granulated sugar, plus
2 tbsp of granulated sugar
3 large egg whites
0.5 tsp of cream of tartar
Pinch of salt
3 tsp of pure vanilla extract

How to prepare

Position a rack in the lower third of the oven and preheat the oven to 375°F (191°C).
Pulse the chocolate in a food processor until finely ground; reserve.
In a medium bowl, whisk together the flour and 0.75 cup of the sugar until combined; reserve.
In the bowl of a mixer fitted with a whisk, mix the egg whites, cream of tartar, and salt on low speed until frothy, about 1 minute.
Increase the speed to medium and beat the egg whites until they hold soft peaks, about 2 minutes.
Stir in the remaining 0.75 cup of sugar, then beat the egg whites at medium-high speed until fluffy and just stiff.
Remove the bowl from the mixer, sift one-third of the flour mixture over the egg whites and fold it in with a large spatula until just blended.
Add the vanilla and fold in the remaining flour in 2 batches.
Fold in the reserved ground chocolate and scrape the batter into a 10-inch tube pan.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
Invert the pan and place the tube opening over the neck of a bottle to suspend the cake, then let cool completely, at least 1 hour and up to overnight.
Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.
Seven-Minute Frosting: In a large saucepan, bring 1 inch of water to a simmer.
In a large stainless-steel bowl, combine the sugar, egg whites, 0.25 cup of water, the cream of tartar, and the salt.
Set the bowl over the simmering water and beat the egg whites with a whisk or handheld mixer until the frosting holds stiff peaks, about 5 minutes.
Remove the bowl and continue to beat until cooled and billowy, about 2 minutes more.
Beat in the vanilla and frost the cake.
Yield: 8 servings.
Recipe Provided By: Every Day with Rachael Ray.

Variations

Try using milk chocolate or white chocolate chips instead of bittersweet or semisweet chocolate.
Add a teaspoon of almond extract to the batter for a hint of almond flavor.

Cooking Tips & Tricks

Be sure to use a clean, dry bowl and whisk when beating the egg whites to ensure they reach stiff peaks.

- Folding in the flour and chocolate gently will help maintain the airy texture of the cake.

- Inverting the cake pan after baking helps prevent the cake from collapsing as it cools.

Serving Suggestions

Serve slices of Chocolate Chip Angel Food Cake with a dollop of whipped cream and fresh berries for a delicious and elegant presentation.

Cooking Techniques

Beating the egg whites to stiff peaks is crucial for achieving the light and airy texture of angel food cake.

- Folding in the flour and chocolate gently will help maintain the cake's delicate structure.

Ingredient Substitutions

Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly denser.

- Granulated sugar can be replaced with an equal amount of powdered sugar for a smoother texture.

Make Ahead Tips

The cake can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days. The frosting can be made in advance and stored in the refrigerator for up to 3 days.

Presentation Ideas

Decorate the top of the cake with additional chocolate chips or dust with powdered sugar for a simple and elegant finish.

Pairing Recommendations

Serve Chocolate Chip Angel Food Cake with a cup of hot coffee or a glass of milk for a delightful dessert pairing.

Storage and Reheating Instructions

Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, place individual slices in the microwave for 10-15 seconds or until warmed through.

Nutrition Information

Calories per serving

Each serving of Chocolate Chip Angel Food Cake contains approximately 200 calories.

Carbohydrates

Each serving of Chocolate Chip Angel Food Cake contains approximately 45 grams of carbohydrates.

Fats

This dessert is low in fat, with only about 1 gram of fat per serving.

Proteins

Angel food cake is a good source of protein, with each serving containing around 4 grams.

Vitamins and minerals

This cake is not a significant source of vitamins and minerals.

Alergens

This recipe contains eggs and wheat, which may be allergens for some individuals.

Summary

Overall, Chocolate Chip Angel Food Cake is a light and relatively low-calorie dessert option that is perfect for those watching their fat intake.

Summary

Chocolate Chip Angel Food Cake is a delicious and light dessert that is perfect for any occasion. With its fluffy texture and rich chocolate flavor, this cake is sure to be a hit with family and friends.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Chocolate Chip Angel Food Cake. It was a sunny afternoon in the summer of 1965, and I had just finished a long day of shopping at the local farmer's market. I was browsing through a stack of old recipe cards at a small antique shop when I stumbled upon a weathered, yellowed index card tucked away in a dusty corner.

The card was titled "Grandma's Famous Chocolate Chip Angel Food Cake" and had a handwritten note at the bottom that read "Passed down through generations." Intrigued by the promise of a family heirloom recipe, I purchased the card and hurried home to try it out.

As I read through the ingredients and instructions, I couldn't help but feel a sense of nostalgia wash over me. The recipe called for simple, everyday ingredients like flour, sugar, eggs, and chocolate chips - ingredients that I had grown up with and learned to love in my own mother's kitchen.

I set to work mixing the batter, carefully folding in the chocolate chips as the recipe instructed. The aroma of vanilla and cocoa filled the air as the cake baked in the oven, and I couldn't wait to taste the final result.

When the cake finally emerged from the oven, golden brown and fluffy, I knew I had stumbled upon a truly special recipe. The combination of light, airy angel food cake and rich, decadent chocolate chips was a match made in dessert heaven.

I shared the cake with my family that evening, and it was an instant hit. My husband declared it the best dessert I had ever made, and my children begged me to make it again soon. From that day on, Chocolate Chip Angel Food Cake became a staple in our household, a recipe that I would pass down to future generations in turn.

Over the years, I continued to make the cake for special occasions and family gatherings, each time adding my own personal touch to the original recipe. I experimented with different types of chocolate chips and even added a hint of almond extract for an extra layer of flavor.

As my children grew up and moved away, they would often call me for the recipe, eager to recreate the taste of home in their own kitchens. I would happily recite the ingredients and instructions over the phone, knowing that a piece of me would be with them wherever they were.

One summer, my daughter surprised me with a visit and a homemade Chocolate Chip Angel Food Cake of her own. She had added her own twist by drizzling a chocolate ganache over the top, and I couldn't help but feel a swell of pride as I tasted her creation.

As I sat at the kitchen table, savoring the last bite of cake, I reflected on the journey that had led me to this moment. From that chance discovery in an antique shop to the countless memories made around the family table, Chocolate Chip Angel Food Cake had become more than just a recipe - it was a piece of my history, a taste of my past.

And as I tucked the recipe card back into its rightful place in my recipe box, I knew that this sweet tradition would live on for generations to come, a reminder of the simple joys that can be found in a slice of homemade cake shared with loved ones.