Chocolate-Ginger Angel Food Cake
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
64
Sweetness
59
Sourness
34
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
3 tbsps
Sugar (confectioners')1 cup
Unsweetened Cocoa Powder2 tsp
Ground Ginger1 tbsp
Vanilla Extract1 tsp
Cream Of Tartar1 tsp
Salt1 cup
Half-And-HalfDirections:
1
Position a rack in the center of the oven and heat to 350°F
2
Line a 10-inch springform or Bundt pan with parchment paper
3
Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside
4
Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes
5
Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated
6
Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes
7
Gently fold dry ingredients into egg mixture with a spatula
8
Pour batter into pan
9
Bake until cake springs back when touched, 35 to 40 minutes
10
Remove from oven and cool completely
11
Loosen edges with a knife; transfer to a serving platter
12
Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat
13
Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth
14
Pour glaze over top of cake, allowing it to drip down sides
15
Top with candied ginger
16
Store at room temperature in a cake saver for up to 3 days
17
Position a rack in the center of the oven and heat to 350°F
18
Line a 10-inch springform or Bundt pan with parchment paper
19
Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside
20
Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes
21
Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated
22
Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes
23
Gently fold dry ingredients into egg mixture with a spatula
24
Pour batter into pan
25
Bake until cake springs back when touched, 35 to 40 minutes
26
Remove from oven and cool completely
27
Loosen edges with a knife; transfer to a serving platter
28
Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat
29
Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth
30
Pour glaze over top of cake, allowing it to drip down sides
31
Top with candied ginger
32
Store at room temperature in a cake saver for up to 3 days