Reviews Add Rating & Review 11 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
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Gallery Mocha Chip Angel Food Cake Recipe Summary prep: 20 mins total: 50 mins Servings: 12
Ingredients Ingredient Checklist 2 tablespoons instant espresso powder 2 teaspoons pure vanilla extract 12 large egg whites, room temperature 1 teaspoon cream of tartar 1 1/4 cups sugar 1 cup cake flour (spooned and leveled) 1/2 teaspoon coarse salt 1 cup miniature semisweet chocolate chips (6 ounces) 1 recipe Mocha Ganache
Gallery Mocha Chip Angel Food Cake
Recipe Summary prep: 20 mins total: 50 mins Servings: 12
Gallery
Mocha Chip Angel Food Cake
Mocha Chip Angel Food Cake
Mocha Chip Angel Food Cake
Recipe Summary prep: 20 mins total: 50 mins Servings: 12
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 12
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 12
12
Ingredients
Ingredients
- 2 tablespoons instant espresso powder 2 teaspoons pure vanilla extract 12 large egg whites, room temperature 1 teaspoon cream of tartar 1 1/4 cups sugar 1 cup cake flour (spooned and leveled) 1/2 teaspoon coarse salt 1 cup miniature semisweet chocolate chips (6 ounces) 1 recipe Mocha Ganache
Directions
Preheat oven to 350 degrees. In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.
In a large, wide bowl, using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a stand mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)
Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in 3 additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.
Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.
Reviews
Add Rating & Review 11 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 11 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
Add Rating & Review
11 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
11 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
11 Ratings 5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
5 star values: 6 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
All Reviews for Mocha Chip Angel Food Cake
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mocha Chip Angel Food Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
