Slack Forest Cocoa Angel Food Cake
|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|
|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)|
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.