Chocolate Tweed Angel Food Cake

A TRIP TO THE MOON ON GOSSAMER WINGS.  IT WAS JUST ONE OF THOSE THINGS.”  Cole Porter

Chocolate Tweed Angel Food Cake | From My Sweet Heart

Angels in tweed?  Well then how can they fly?  This cake surely should have been named Chocolate Gossamer Angel Food Cake.  Not at all like those sticky, chewy cakes you buy at the market.  The texture of this cake is so light and silky; it just about melts in your mouth! Flecks of dark chocolate temper the sweetness.  White chocolate pearls float atop a cloud of chocolate whipped cream.  One bite is a trip to the moon on gossamer wings!  And I will never go back!  What is the key to this luscious, ethereal texture?

 

16 EGG WHITES!!!!

 

Chocolate Tweed Angel Food Cake | From My Sweet Heart

I actually purchased a carton of 18 eggs for this cake alone.  (I see crème brûlée and zabaglione in my future!)  But this felt more like a labor of love than a daunting task.  And it just reinforces my belief that home made, especially when you use good ingredients, is always best.  Here I used Callebaut dark chocolate for the ‘tweed’, Callebaut white chocolate pearls, Valhrona cocoa, and fresh cream (delivered by my milk man from South Mountain Creamery).  The angels were definitely with me on this day!

 

Yields: 14-16 servings

Level of Difficulty:  easy

 

CHOCOLATE TWEED ANGEL FOOD CAKE:

  • 1 1/2 cups of caster sugar, divided
  • 3/4 cup of cake flour
  • 1/4 teaspoon of salt
  • 16 large egg whites at room temperature
  • 2 teaspoons of cream of tartar
  • 4 teaspoons of pure vanilla extract
  • 2 ounces of good quality bittersweet chocolate, chilled, finely grated, then refrigerated

 

Chocolate Tweed Angel Food Cake | From My Sweet Heart

You will need to use one ungreased, 10-inch two piece metal tube pan.  And you will also need to have ready a long necked glass wine bottle (or similar structure that will fit into the opening of the tube pan) for inverting the cake right when it comes out of the oven.

Set your oven rack to the lower third of your oven.  And preheat your oven to 350°F, at least 20 minutes before you are ready to bake.

In a small bowl, whisk together 3/4 cup of sugar, the flour, and salt until it is evenly combined. 

In the bowl of your electric mixer, whisk the egg whites on medium speed until foamy.  Turn off the mixer and add the cream of tartar.  Raise the speed to medium-high and whisk the whites until soft peaks form.  Gradually beat in the remaining 3/4 cup of sugar and continue whisking on medium-high until stiff peaks form.  Whisk in the vanilla until combined. 

Lightly sift the flour mixture over the egg whites, 1/4 cup at a time.  With a large spatula, fold in the flour quickly but gently.  You don’t have to incorporate every speck of flour until the last addition.  Fold in the chilled, grated chocolate until evenly incorporated.  Using a long, thin spatula or palette knife; spread a thin layer of the batter along the sides of the pan.  This will help to ensure smooth sides when it is done.  Empty the remaining batter into the pan.  Run a small knife through the batter or tap the pan gently on the counter to prevent air pockets.  Then smooth the surface of the batter. 

Bake the cake for 30-40 minutes or until it is golden brown.  It should spring to the touch and a toothpick inserted into the center will have a few moist crumbs.  During baking, the center may rise above the pan, but it will sink to almost the level of the pan when it is done.  The surface will have deep cracks like a soufflé.  Invert the pan immediately over the wine bottle, and cool, suspended over the counter for 1 1/2 hours.  Loosen around the sides and core of the pan with a long spatula or palette knife.  Remove the core.  Use your palette knife again to dislodge the cake from the bottom of the core.  Invert the cake onto a flat plate that has been covered in plastic wrap which you sprayed with cooking spray.  Allow the cake to sit for an hour or until it is no longer tacky to the touch.  Cover it with a dome or wrap it airtight.  It will keep for 3 days like this at room temperature or 10 days refrigerated. 

 

Chocolate Tweed Angel Food Cake | From My Sweet Heart

CHOCOLATE WHIPPED CREAM:

  • 2 cups of heavy cream
  • 1/4 cup of confectioners sugar
  • 1/4 cup good quality cocoa
  • 1 teaspoon of pure vanilla extract
  • white chocolate pearls to decorate (I found these, made by Callebaut, at Whole Foods)

Chill the mixer bowl and beater.  Add the cream and vanilla and beat on low until the cream just starts to thicken.  Mix the sugar and cocoa together and sift into the cream.  Continue to beat until soft peaks form.  Cover the bowl and keep refrigerated until you are ready to frost the cake.

Using a long, serrated knife, divide the cake into 3 even layers.   Set the bottom layer on your cake plate and place a couple of strips of parchment or wax paper under the edges to keep the plate clean as you frost.  Spread about 1/2 inch of cream on the bottom layer.  Gently place the second layer on top and repeat the frosting.  Add the top layer and frost the top and sides.  Sprinkle the top with chocolate pearls.  To get the pearls to stick along the sides, pelt them against the sides of the cake.  Remove the paper strips and chill until you are ready to serve.

 

Chocolate Tweed Angel Food Cake | From My Sweet Heart

This cake was just fabulous and I can’t imagine having any other type of angel food cake again!

Enjoy!

:-D

The cake recipe is slightly adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum.  I felt comfortable sharing it because it has already been made public by NPR with permission of the publisher.

Comments

  1. 16 egg whites!! This must be amazing, it certainly looks like airy perfection! Don’t forget some dark chocolate mousse with those egg yolks…yum :)

  2. After seeing this, I think this is the only type of angel food cake that I want, too! ;-)

  3. This must be absolutely positive full of fluffiness my friend and totally worth it too :D
    Looks incredible!

    Cheers
    Choc Chip Uru

  4. Anne, wow! I am ordering this lovely creation for my birthday cake. I love the quote too. Good ol Cole must have anticipated your making this.

    • Thanks Hester and I would gladly sit with this cake on my lap if I could fly across the ocean and deliver it to you! Or….I could just stay at home and make your AMAZING apple fudge dumplings!!! : O

  5. You really can bake your little heart out Anne! This cake is lovely… light, airy and so much more appealing than a plain angel food cake. I have always steered clear of them because they tasted like nothing… but you make it so tempting with the chocolate and frosting. I think this is the best angel food cakes I have seen… ever! Have a great weekend!!~ Ramona

  6. Što drugo reći osim da ovo izgleda čarobno. Divim se svakom tvom novom receptu i užitak mi je čitati te i gledati tvoje krasne fotografije! :)

  7. I have never cared for store bought angel food cake. However, this slice of heaven would satisfy me. You went all out with the ingredients and that makes a huge difference. Beautiful cake !!

    • Thanks Sandra….now if only I could create a beautiful tablescape like yours to display it! Looking forward to your scrumptious recipes! : )

  8. Love the cake and love the quote at the beginning of the post!

  9. 16 egg whites?! Wow! I can imagine how light and fluffy this must be. The chocolate cream sounds heavenly! :)

  10. WOOOOOOOOOOOW! That looks soooo fluffy and gorgeous! WOW Again!!! :) Thanks for sharing!

  11. Anne, this looks amazing! I still have yet to try an angel food cake with all the amazing eggs my hens are supplying me with. You have me inspired once again! I am jealous that you have a milk man!! As rural as we are, and living in the dairy state… I don’t have a source for dairy products, other than the grocery store!

  12. I can’t believe you used so many eggs, but the result is absolutely gorgeous Angel Food Cake….I haven’t seen one this delicious looking in a very long time….I am pinning this, Anne!

  13. Wow, Anne, this cake is stunning!!! I love it!

  14. This absolutely looks like a melt-in-your mouth cake. Amazing! How could it not be with 16 egg whites?!

  15. Gorgeous cake!

    What brand baking pan did you use? I don’t have angel food cake pan, but I’m consider buying one.

    • Thanks Ri! I used a 2 piece, 10 cup pan by Wilton. I know Calphalon makes a similar pan. But the Wilton was cheaper by about 7 bucks and I was pleased with it’s performance! I hope you get one and try this! : )

  16. Wow. This cake looks amazing!!

  17. Beautiful cake, it looks irresistible with the chocolate whipped cream!

  18. Between you pictures and your description of this cake, I’m not sure I’ll be able to resist it! Angel food is Bobby’s favorite and chocolate whipped cream could easily be said to be on of my favorite foods so together – we have a winner! Pinning this! Have a great weekend my friend!

    • Thanks MJ…..and I can’t wait till the end of September! I just can’t wait to see your new kitchen! Especially those gorgeous counter tops! Hang in there! : )

  19. Oh my deliciousness, Anne! This cake looks so airy and fluffy! How gorgeous! Have a fabulous weekend, my sweet friend! xo

  20. I swear that thing is fixing to fly straight off that plate! What a SPECTACULAR cake, darling! And magazine cover picture perfect, to boot :)

  21. I love it! Fun and sophisticated. And yummy.

  22. What an incredible cake!! It sounds so delicious, that I want to spoon it out right away. It LOOKS
    incredible. Wow!

  23. I don’t even want to think of eating this because it’s so beautiful! It just looks amazing! But I bet it tastes as good as it looks so I’m sure I’d gobble it down in heart beat.

    • Thanks Kim! And it’s good to see my neighbor again! I’m ready to gobble down a plate of your garlic lime chicken enchiladas! They look awesome! : )

  24. Angel food always means celebration at my place because the ONLY time my mother made an angel food cake was for a special occasion like a birthday or anniversary. She would have loved this cake! I want to eat it. all.

    • Thanks Maureen! And thanks for sharing your recent post about the food festival! Oh how I wish we had something like that here! : )

  25. I’ve never had chocolate angel food cake – looks and sounds SO good! It would be worth going through that many eggs.

    • Thanks Stephanie…and I’ve never traveled to Australia….so I really enjoyed your recent post and your beautiful pictures! : )

  26. Your description has me absolutely drooling! I want this cake!

  27. Airy, silky, melt-in-your-mouth deliciousness… your photos and description have me levitating ~ I think I’m being transported to the moon with this one ;-). Just gorgeous colour tones as well Anne… Such beautiful work you create.

  28. Oh, yeah. This would be a winner x 5!!! My whole family would go nuts for this beauty, Anne!

  29. Omg, honestly 16 egg whites TOTALLY worth it. Your angel food cake looks amaaaaazing! It looks so moist and fluffy and perfect texture! Very successful cake and we’ll be happy to see egg yolk desserts next too! :)

    • Thanks Nami! I hope you are feeling better! Your beautiful kale soup sure must have helped you get through your cold. It looks awesome! : )

  30. Wow! What a beautiful cake you made! It looks lovely and I’m sure it was delicious, too!

  31. This cake looks so luscious! Very elegant and tasty!

  32. 16 egg whites – wow, that’s a lot. But I can see that it was totally worth it :)

    • Thanks Marta and it was so totally worth it! Just like drinking hot water and lemon! Loved that post and your gorgeous photos! : )

  33. I’m sold… reading the description of your cake being so light and silky. Using 16 egg whites to make this cake… totally worth it! Your cake looks extremely beautiful :D

    • Thanks Zoe….and I’m sold on your luscious everyday yogurt cake….that you made into whoopie pies….and then stuffed with nutella!!! : )

  34. Oh my goodness, Callebaut, Valrhona, and fresh cream!! This cake looks and sounds incredible Anne!

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