Chocolate Angel Food Cake with Mocha Sauce
Makes 1 (10-inch) cake
12 large egg whites, room temperature
1 teaspoon cream of tartar
¼ teaspoon salt
¾ cup granulated sugar
1½ cups confectioners’ sugar
1 cup cake flour
¼ cup Dutch process cocoa powder
¼ teaspoon ground cinnamon
Mocha Sauce (recipe follows)
1. Preheat oven to 375°.
2. In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt, and beat until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.
3. In a small bowl, sift together confectioners’ sugar, flour, cocoa, and cinnamon. Gently fold sugar mixture into egg white mixture until combined. Pour batter into an ungreased 10-inch removable-bottom tube pan.
4. Bake until cake springs back when lightly touched, about 30 minutes. Immediately turn pan upside down on the neck of a funnel or bottle, and let cool completely.
5. Gently run a knife around sides of pan, and remove cooled cake from pan. Serve with Mocha Sauce. Store in an airtight container for up to 2 days.
Mocha Sauce
Makes about 2½ cups
½ cup butter
3 (1-ounce) squares unsweetened chocolate
1 cup granulated sugar
½ cup firmly packed light brown sugar
1 tablespoon instant espresso powder
1 cup heavy whipping cream
1 teaspoon vanilla extract
