The best delicious Chocolate Angel Food Layer Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Angel Food Layer Cake recipe today!
Hello my friends, this Chocolate Angel Food Layer Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Angel Food Layer Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Angel Food Layer Cake.
What Makes This Chocolate Angel Food Layer Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Angel Food Layer Cake.
Ready to make this Chocolate Angel Food Layer Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Sugar
1/2 c Cake flour,SIFTED
1/2 c Unsweetened cocoa powder
1/4 ts Salt
8 Egg whites
1 ts Cream of tartar
1 ts Vanilla
1. Preheat oven to 350’F. Position oven rack in bottom third of oven.
Line bottoms of two 9″ heart-shape cake pans with waxed paper. Sift
1/2 cup sugar, flour, cocoa powder and salt onto clean sheet of waxed
paper.
2. Beat whites in bowl at medium speed until foamy. Add cream of
tartar, vanilla. Beat in remaining sugar, 1 tablespoon at a time,
until soft peaks form.
3. Sift half of flour mixture over egg whites. Fold in with rubber
spatula just until incorporated. Repeat with remaining flour mixture.
Divide batter between prepared pans. Smooth tops.
4. Bake in preheated 350’F. oven for 20 minutes or until cake springs
back when gently pressed with fingertip and sides of cake just begin
to pull away from pan. Invert pans onto wire racks. Elevate cakes by
placing corners of racks over filled 1 pound cans. Let cakes cool,
upside down in pans, on elevated racks, for 1 hour. then run small
metal spatula or knife between edge of cake and pan. Turn cake out
onto rack to cool.
5. Choose topping, sandwiching layers as directed. Or, for filled
cake, cut heart from center of one layer, leaving 1 1/2″ border all
around. Spread other layer with some of Cherry-Yogurt Filling; top
with cutout layer. Fill hollow with remaining cherries. Refrigerate.
Yields
8 Servings
Leave a Reply