Indulge in a symphony of flavors with our delectable Espresso Chocolate Chip Angel Food Cake, a culinary masterpiece that tantalizes the taste buds and elevates any occasion. This heavenly creation combines the rich aroma of espresso with the irresistible allure of chocolate chips, nestled within a light and fluffy angel food cake. Every bite is a journey through taste and texture, leaving you craving more. Our recipe offers step-by-step instructions, ensuring a perfect bake every time. Dive into the world of culinary artistry with this extraordinary cake that promises an unforgettable experience.
Here are our top 6 tried and tested recipes!
ESPRESSO CHOCOLATE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour three 8-inch round cake pans, then line with parchment paper and butter the parchment. Set aside.
- Using an electric mixer, beat together the brown sugar and butter in a mixing bowl. Add the eggs one at a time, beating well after each addition, then beat on high speed until light and fluffy.
- In a small bowl, combine the instant espresso with just enough water to make a paste (approximately 1/4 cup); stir until the espresso has dissolved. Combine the flour, cocoa, baking soda and salt in a large bowl.
- Turn the mixer to low speed and add the flour mixture in parts, alternating with the sour cream. Mix in the dissolved espresso. Stir in 1 cup boiling water until just blended. Divide the batter among the prepared pans and bake until a tester inserted in the middle comes out clean, about 35 minutes. Let the cakes cool in the pans for 15 minutes, then turn them out onto racks and allow to cool completely.
- For the vanilla buttercream: Beat the butter and shortening with an electric mixer until fluffy, then slowly add the vanilla. Add in the confectioners' sugar 1 cup at a time, then turn the mixer to medium-high speed and beat for 5 minutes more.
- To assemble: Level off the top of each cake layer with a serrated knife. Smear about 1 tablespoon buttercream on a cake plate to help secure the cake, then top with one of the cake layers. Add approximately 1 cup buttercream and spread it evenly around the top. Add a second cake layer and another cup of buttercream, again spreading all around to cover the top of the cake. Add the final cake layer. Working with small amounts of buttercream, cover the sides and top of the cake. Add interesting patterns with buttercream combs, or texture the outer part with a spatula. Serve immediately or cover to keep fresh.
GRILLED CHOCOLATE ANGEL FOOD CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
- Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
- To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.
ESPRESSO CAKE
Steps:
- Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.
- Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.
- In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.
- Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.
CHOCOLATE ANGEL FOOD CAKE WITH ESPRESSO GLAZE
This is a great lighter dessert for those chocolate lovers!
Provided by Betty Ellis
Categories Cakes
Time 1h8m
Number Of Ingredients 6
Steps:
- 1. Move oven rack to lowest position. Preheat oven to 350. Pour cake mix and cocoa into clean mixing bowl; whisk together.
- 2. Add 1-1/3 cups water. Mix and bake according to package directions in 10" ungreased tube pan.
- 3. Prepare glaze when cake is cool. Place espresso granules in water in small microwave safe bowl; stir to dissolve. Mix in frosting. Microwave on HI for 20-25 seconds or until just pourable. Stir to blend.
- 4. Spread glaze over top of cake allowing some to drizzle down sides. Let glaze set and serve. Garnish with chocolate covered espresso beans if desired.
LOW-FAT CHOCOLATE CHIP ANGEL FOOD CAKE
Heavenly angel food cake is speckled with chocolate chips. For chocolate nirvana, drizzle each piece with chocolate syrup!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 5
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box--except gently stir chocolate chips into batter. Bake, cool and remove from pan as directed.
- To serve, cut into 12 slices. Drizzle each slice with chocolate syrup; top with berries.
Nutrition Facts : Calories 180, Carbohydrate 37 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
MOCHA CHIP ANGEL FOOD CAKE
This heavenly angel food cake is studded with mini chocolate chips and perfumed with fragrant espresso powder. The dessert feels indulgent, but fear not-this homemade version has much less fat than the store-bought kind.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 50m
Number Of Ingredients 9
Steps:
- 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 until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 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 3 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, 30 to 35 minutes.
- Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.
Nutrition Facts : Calories 182 g, Fat 5 g, Fiber 1 g, Protein 5 g
Tips:
- Use fresh ingredients: Fresh ingredients will give your cake the best flavor and texture. Make sure your eggs, milk, and butter are fresh. Use high-quality chocolate chips and espresso powder.
- Measure your ingredients accurately: This is important for any baking recipe, but especially for angel food cake. If you don't measure your ingredients accurately, your cake may not rise properly or may be too dense.
- Beat the egg whites until they are stiff peaks: This is the key to a light and fluffy angel food cake. Make sure you beat the egg whites until they are stiff and glossy. If you don't, your cake will be dense and chewy.
- Fold the ingredients together gently: Once you have beaten the egg whites, fold the other ingredients together gently. Do not overmix the batter, or your cake will be tough.
- Bake the cake at the right temperature: The cake should be baked at a low temperature for a long time. This will help it to rise slowly and evenly.
- Cool the cake upside down: This will help to prevent the cake from sinking in the middle.
- Dust the cake with powdered sugar before serving: This will add a touch of sweetness and elegance to your cake.
Conclusion:
Espresso chocolate chip angel food cake is a delicious and elegant dessert that is perfect for any occasion. It is light and fluffy, with a rich chocolate flavor and a hint of espresso. The cake is easy to make and can be decorated with your favorite toppings. Whether you are serving it for a special occasion or just enjoying it as a sweet treat, espresso chocolate chip angel food cake is sure to please everyone.
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