Layered Chocolate Angel Food Cake
This Layered Chocolate Angel Food Cake has a chocolate angel food cake base, is filled with an easy chocolate mousse and is covered in chocolate whipped cream. It is a perfectly light and dreamy chocolate cake!
Print
Pin
Servings: 12 slices
Equipment
- stand mixer (you will need a whisk attachment)
- Measuring cups and spoons
- tube pan (I recommend one with a removable bottom)
- silicone spatula
- serrated knife (these are needed for slicing the delicate angel food cake)
- sifter
Ingredients
For the chocolate angel food cake
- 12 egg whites (1¼ cup or 13 ounces of carton whites)
- 1¾ cup granulated sugar *divided* ¾ cup will go into the egg whites, 1 cup into the dry ingredients
- ½ teaspoon vanilla extract
- 1¼ cup cake flour *easy cake flour substitution is available (see above)*
- 1¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ¼ cup dutch-processed cocoa powder
For the chocolate mousse filling
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
For the chocolate whipped cream frosting
- 2 cups heavy cream
- ⅓ cup powdered sugar
- ¼ cup dutch-processed cocoa powder
- 1 teaspoon vanilla extract
Instructions
To make the chocolate angel food cake
- Preheat the oven to 325 degrees.
- Separate out the egg whites of 12 eggs (do this while they are cold) or measure out 1¼ (13 ounces) of carton egg whites.
- Set the egg whites aside to allow them to warm up for 20-30 minutes.
- While the egg whites warm, whisk together the dry ingredients in a medium bowl (cake flour, 1 cup of granulated sugar, salt, cream of tartar, cocoa powder).
- Once the egg whites have sat out for 20-30 minutes whisk them on high in a stand mixer fitted with the whisk attachment or use a hand mixer (and a large bowl). Once the eggs become frothy, add ¾ cup granulated sugar. Beat on high until soft peaks form (about 4 minutes).
- Sift the dry ingredients into the whisked egg whites (or slowly pour in small portions if you don't have a sifter). After each ¼-½ cup is added, gently fold the mixture together to incorporate the dry ingredients into the egg whites. Add the flour mixture slowly and in small portions, folding the mixture gently in between to avoid losing as much egg white volume as possible.
- Gently spoon the mixture into an ungreased tube pan. Carefully spread the mixture evenly throughout the pan. Bake for 40-45 minutes or until the top begins to crack a toothpick inserted into one of the cracks comes out clean. Spin the cake after 20 minutes for even baking.
- Once removed from the oven, immediately flip the pan over and allow the cake to cool upside down on a cooling rack (while still in the pan). Cool the cake to room temperature.
- Once the cake has cooled, flip the pan back over and run a thin knife along the edges of the pan to release the cake. Do the same with the bottom of the cake.
To make the chocolate mousse filling
- While the angel food cake is cooling, heat cream in the microwave until nearly boiling.
- Pour hot cream over chocolate and let stand 5 minutes.
- Stir until everything is completely melted, smooth and shiny to create a ganache. Set the ganache in the fridge for 20-30 minutes or until it begins to feel slightly cool to the touch (it shouldn't have completely set up). Stir it every 5-10 minutes to help it cool faster.
- Transfer the ganache to a stand mixer and whip until light and fluffy. Set aside. *NOTE: if it doesn't begin to whip up (and lighten in color) within a minute or two of mixing, return it to the fridge to allow it to cool for longer. Then try again.
To make the chocolate whipped cream frosting
- Place the cold heavy cream in the clean bowl of a stand mixer fitted with the whisk attachment. Beat on medium to medium-high speed until the cream begins to thicken, about 1 minute.
- Add powdered sugar, cocoa powder, vanilla extract, and continue beating until soft peaks form, about 2 1/2 minutes.
To assemble the layered chocolate angel food cake
- Using a large serrated knife and a sawing motion, gently slice the cooled cake in half horizontally. Remove the top half. *NOTE: the "top" half of your cake should be what was the bottom of the cake when it was baking.
- Spread the whipped ganache filling over the cut side of the bottom half of the cake. Place the top layer on the whipped cream cut-side down.
- Decoratively spread the whipped cream frosting over the sides, top and center of the cake.
- Dust with cocoa powder (if desired) and refrigerate for 30 minutes to allow everything to fully set together. Use a serrated knife to cut and serve. Store this cake in the fridge.