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Slack Forest Cocoa Angel Food Cake

Healthycooking's picture
Ingredients
  Sifted cake flour 3⁄4 Cup (12 tbs)
  Unsweetened cocoa 1⁄4 Cup (4 tbs)
  Powdered sugar 1 1⁄2 Cup (24 tbs)
  Egg whites 12 (At Room Temperature)
  Cream of tartar 1 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
  Vanilla 1 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
Tart cherry filling fluffy frosting
  Chocolate curls 2 Tablespoon (Kirsch)
Directions

Sift flour, cocoa, and powdered sugar into a bowl; set aside.
In large bowl of an electric mixer, beat egg whites, cream of tartar, and salt at high speed until foamy.
Gradually add granulated sugar, about 2 tablespoons at a time, beating until mixture holds stiff peaks.
Gently fold in vanilla and almond extract.
Sprinkle flour-cocoa mixture, 1/4 cup at a time, over meringue; using a rubber spatula, fold in gently after each addition just until flour mixture disappears.
Turn batter into an ungreased 10-inch tube pan with a removable bottom; gently smooth top.
Gently draw spatula through batter to eliminate large air bubbles.
Bake in a 375° oven until top of cake springs back when lightly touched (about 35 minutes).
Invert pan on a funnel to keep cake from shrinking; let cool completely.
Meanwhile, prepare Tart Cherry Filling.
Just before assembling dessert, prepare Fluffy Frosting.
Remove cake from pan.
Using a serrated knife, cut cake horizontally into 3 layers.
Sprinkle bottom layer with 1 tablespoon of the kirsch; spread with a very thin layer of Fluffy Frosting, then with half the Tart Cherry Filling.
Add middle layer.
Sprinkle with remaining 1 tablespoon kirsch; spread thinly with frosting, then spread with remaining filling.
Cover with top layer; spread sides and top of cake with remaining frosting.
If made ahead, let stand, uncovered, at room temperature for up to 6 hours.
Decorate with chocolate curls before serving, if desired.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cocoa

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