Cocoa Angel Food Cake With Orange Glaze Recipes

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COFFEE ANGEL FOOD CAKE



Coffee Angel Food Cake image

This is my marathon-running dad's favorite cake (and he's always watching what he eats). I was asked to make Mayor Daley's birthday cake after he was having some heart concerns, so an orange version of this was the winner. One of the guests to arrive late was President Bill Clinton, who I got to sit with and talk to.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
2 to 3 teaspoons hot water
1 tablespoon instant coffee or espresso
1 1/8 cup sifted cake flour
1 teaspoon pure vanilla extract
1/4 cup espresso
8 ounces confectioners' sugar, sifted
Serving Suggestion: Vanilla frozen yogurt

Steps:

  • Make the Cake: Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
  • In a small bowl, stir together the hot water and instant coffee to make coffee extract.
  • Using a sieve over a large bowl, sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
  • Fold the flour mixture into the egg whites in batches; then fold in the vanilla and dissolved coffee.
  • Spoon the batter into an ungreased 9 or 10-inch tube pan and smooth the top with a rubber spatula. Bake until light golden brown, about 30 to 35 minutes.
  • Cool by turning the cake (in the pan) upside down, propped on top of a bottle until it cools to room temperature. Run a long, sharp knife blade, or a butter knife, around the cake to loosen, then knock the cake out onto a plate or work it out with your fingers. The outside crumb of the cake will remain in the pan; exposing the white cake underneath.
  • Make the Glaze: Stir the ingredients together until smooth. Add more liquid if too thick or more sugar if too thin. Pour glaze over the top of the cake, letting it drip down naturally. Let glaze set until hard, at least 30 minutes before serving. Serve with vanilla frozen yogurt, so you have a cappuccino in your mouth.

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE



Contest-Winning Chocolate Angel Food Cake image

When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups egg whites (about 10 large)
3/4 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
CHOCOLATE FLUFF FROSTING:
2 cups heavy whipping cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE ANGEL FOOD CAKE WITH ESPRESSO GLAZE



Chocolate Angel Food Cake with Espresso Glaze image

This is a great lighter dessert for those chocolate lovers!

Provided by Betty Ellis

Categories     Cakes

Time 1h8m

Number Of Ingredients 6

1 box angel food cake mix
1/3 c unsweetened cocoa
1-1/3 c water
1 Tbsp instant espresso
1-1/2 tsp hot water
2/3 c chocolate fudge frosting

Steps:

  • 1. Move oven rack to lowest position. Preheat oven to 350. Pour cake mix and cocoa into clean mixing bowl; whisk together.
  • 2. Add 1-1/3 cups water. Mix and bake according to package directions in 10" ungreased tube pan.
  • 3. Prepare glaze when cake is cool. Place espresso granules in water in small microwave safe bowl; stir to dissolve. Mix in frosting. Microwave on HI for 20-25 seconds or until just pourable. Stir to blend.
  • 4. Spread glaze over top of cake allowing some to drizzle down sides. Let glaze set and serve. Garnish with chocolate covered espresso beans if desired.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE



Chocolate Angel Food Cake With Chocolate Glaze image

Provided by lynnemarie

Time 3h

Yield 16

Number Of Ingredients 14

Chocolate Angel Food Cake
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
1/3 cup hot espresso or strong coffee
1 cup cake flour
1 1/2 cup granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons vanilla extract
Chocolate Glaze
3 bars (1.5 ounces size) dark chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into chunks
3 tablespoons light corn syrup

Steps:

  • For Chocolate Angel Food Cake: Preheat oven to 350 degrees F. Have ready an ungreased 10-inch tube pan (with removable bottom). Place cocoa powder and espresso powder in small heatproof bowl. Add hot coffee and whisk until the mixture becomes a smooth paste. Let cool. Sift together cake flour and 1/2 cup sugar three times and set aside. Combine egg whites, cream of tartar, salt and vanilla extract in dry, grease-free mixing bowl. Whip until egg whites are opaque, increased in volume and beginning to hold soft peaks, using electric mixer at medium speed. Gradually add remaining sugar about 2 tablespoons at a time in a slow stream and whip until firm peaks form. Set aside 1 cup of beaten whites. Sift flour mixture over whites, one-third at a time, and gently fold in with large rubber spatula until just combined. Stir reserved beaten whites into cocoa mixture to lighten it. Gently, but thoroughly, fold this mixture into batter. Turn batter into tube pan. Bake for about 45 to 50 minutes or until cake springs back when touched lightly. Remove from oven and invert cake pan. Cool completely. Carefully remove cake from pan and place topside down on serving plate. For Chocolate Glaze: Combine chocolate, butter and corn syrup in double boiler top set over hot, not simmering, water. Stir until chocolate and butter are melted and mixture is smooth. Remove from heat and let cool until glaze is slightly thickened, about 30 minutes. Pour glaze over top of cake, allowing some to drip onto inside and outside of cake. Cut into slices when glaze is set.

THE BEST CHOCOLATE GLAZE



The Best Chocolate Glaze image

I use this glaze on brownies, Bundt® cake, ice cream, or whatever needs a little chocolate. It's rich, decadent, and oh so easy!

Provided by Mary Taylor Dantzler

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 12

Number Of Ingredients 5

6 tablespoons cocoa powder
5 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water, divided

Steps:

  • Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

Nutrition Facts : Calories 90 calories, Carbohydrate 11.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 3.3 g, Sodium 34.8 mg, Sugar 10.3 g

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE



Chocolate Angel Food Cake with Chocolate Glaze image

Easier than you might think with heavenly results. You can halve this recipe and make an elegant dessert by baking in a Wilton 7 1/2" heart angel food pan. Just right for a romantic dinner. Fill the center hole with beautiful fresh fruit or even flowers. This recipe originally came from chef Brad Ogden in San Francisco.

Provided by sugarpea

Categories     Dessert

Time 1h5m

Yield 1 10inch cake

Number Of Ingredients 10

1 1/2 cups superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti)
3/4 cup cake flour
1/4 cup dutch process cocoa
2 cups egg whites (about 16 large)
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
8 ounces semisweet chocolate, chips or small pieces
1/2 cup butter
1/4 cup water

Steps:

  • Place rack in center of oven and 15 minutes before baking, preheat to 375°.
  • Divide sugar in half.
  • Sift one half 3 times.
  • Set aside.
  • Sift the other half of sugar with the flour and cocoa 3 times.
  • Set aside.
  • Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
  • Add cream of tartar, vanilla and salt and increase speed to medium.
  • Add the 3/4 cup sugar, one T at a time, beating well after each addition.
  • Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
  • Gently and thoroughly fold in flour mixture, by thirds.
  • Pour into ungreased 10" tube pan.
  • Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
  • Bake 30-35 minutes until toothpick inserted in center comes out clean.
  • Invert over a narrow-necked bottle and allow to cool.
  • When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
  • Drizzle Chocolate Glaze over top and allow to run down sides of cake.
  • Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.

COCOA ANGEL FOOD CAKE



Cocoa Angel Food Cake image

"This delicious chocolaty cake is so simple, I've made it hundreds of times," writes Lorraine Olson of Madison, Minnesota. "I never frost it. Instead I serve it with whipped topping, ice cream or sometimes even plain. The recipe won first prize at our county fair."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 6

12 egg whites
3/4 cup cake flour
1-1/2 cups sugar, divided
1/4 cup baking cocoa
1 teaspoon cream of tartar
1/4 teaspoon salt

Steps:

  • Let egg whites stand at room temperature for 30 minutes. Sift the flour, 1/2 cup sugar and cocoa together twice; set aside., Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate.,

Nutrition Facts : Calories 150 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 5g protein.

ORANGE GLAZE



Orange Glaze image

Categories     Sauce     Dessert     Quick & Easy     Low Sodium     Orange     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes enough to glaze a 10-inch cake

Number Of Ingredients 3

2 cups confectioners' sugar
3 tablespoons strained fresh orange juice
1 tablespoon orange-flavored liqueur

Steps:

  • Sift confectioners' sugar into a small saucepan and stir in orange juice and liqueur to make a smooth paste. Heat glaze over moderately high heat until just warm to the touch.

ORANGE ANGEL FOOD CAKE



Orange Angel Food Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield : 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar, plus 1/2 cup
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 orange, zested
3/4 cup orange juice
1 1/2 pounds confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
  • Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
  • Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
  • Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
  • Serving suggestion: sorbet .

COCOA ANGEL FOOD CAKE WITH ORANGE GLAZE



Cocoa Angel Food Cake with Orange Glaze image

Categories     Cake     Chocolate     Dessert     Bake     Orange     Winter     Gourmet

Number Of Ingredients 7

1 cup self-rising flour
1/3 cup sifted unsweetened Dutch-process cocoa powder such as Droste (sift before measuring)
1 1/4 cups sugar
1 1/2 cups egg whites (from 10 to 11 large eggs)
1/4 teaspoon salt
2 teaspoons vanilla
Orange Glaze

Steps:

  • Preheat oven to 325°F. and have ready an ungreased 10-inch tube pan (about 4 inched deep) with a removable bottom.
  • In a small bowl whisk together flour, cocoa powder, and 1/2 cup sugar. In a large bowl with an electric mixer beat whites with salt on medium speed until white, opaque, and beginning to hold their shape. Gradually add the remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Beat in vanilla.
  • Sift one third cocoa mixture over whites and fold in gently but thoroughly, scraping bottom of bowl to prevent lumps. Sift and fold in remaining cocoa mixture, half at a time, in same manner and pour batter into pan. With a knife, make series of side by side chops in batter to remove air bubbles and smooth top. Bake cake in middle of oven 40 to 45 minutes, or until firm to the touch. Invert cake over neck of a bottle and cool completely.
  • Run a thin knife around edge of cake and remove side of pan. Run knife under bottom of cake and around center tube to loosen cake and invert cake onto a rack.
  • While orange glaze is still warm, quickly pour over cake, spreading evenly over top with a spatula and allowing excess to drip down outside. (Alternatively, spoon glaze into a plastic bag and squeeze into one corner. Snip off corner to make small hole in bag and streak glaze over cake from center outward.)
  • While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or place under a cake dome and keep at room temperature until ready to serve.
  • If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

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