Mocha Hazelnut Glazed Angel Food Cake Recipes

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MOCHA HAZELNUT CAKE



Mocha Hazelnut Cake image

A most flavorful flourless cake that's airy light in texture but rich and intense in taste.

Yield serves 12

Number Of Ingredients 14

4 large eggs, separated
2 whole eggs
1/2 cup light agave nectar
1 teaspoon finely grated orange zest
1 1/4 cups finely ground hazelnuts, raw not toasted, or almond meal
12 ounces firm silken tofu
2 tablespoons nonhydrogenated butter substitute, melted
1/3 cup light agave nectar
1 teaspoon unsweetened soy milk
1 tablespoon natural coffee substitute or instant coffee (for gluten-sensitive)
1 tablespoon unsweetened cocoa powder
Pinch of sea salt
1/2 teaspoon vanilla extract
Dark Chocolate Ganache Frosting (page 108) or Vegan Chocolate Ganache Frosting (page 108)

Steps:

  • Preheat the oven to 325°F. Lightly oil two 9-inch cake pans with canola oil spray and line the bottoms with parchment paper.
  • To make the cake, using an electric mixer beat the 4 egg yolks, the 2 whole eggs, 6 tablespoons of the agave nectar, and the orange zest until creamy and pale in color, about 1 to 2 minutes. Gradually stir in the hazelnuts until mixed evenly. In a separate bowl, beat the 4 egg whites at medium high speed until soft peaks form, about 2 minutes. Add the remaining 2 tables-poons agave nectar and beat until slightly stiffer peaks form, another 1 to 2 minutes. (Do not overmix.) Gently fold the beaten egg whites into the hazelnut mixture. Pour the batter into the prepared pans and bake for about 35 minutes, or until a toothpick inserted into the centers of the layers comes out clean. Remove from the oven and let rest for 5 minutes. Invert onto a cooling rack and peel off the parchment paper. Let cool completely.
  • Prepare the filling by blending the tofu in a food processor until smooth and creamy, about 2 to 3 minutes. Add the butter substitute and agave nectar. Blend again until incorporated. Heat the soy milk in the microwave for 5 seconds, add the coffee substitute, stir to dissolve, and pour into the food processor. Add the cocoa powder, salt, and vanilla extract and blend until all the ingredients are well combined.
  • To assemble the cake, top the cake layer with the filling and spread evenly with an offset spatula or knife. Top with the second layer and glaze with the ganache frosting by spooning it over the top and sides of the cake, smoothing it out with the spatula.

LOW-FAT MOCHA ANGEL CAKE



Low-Fat Mocha Angel Cake image

Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold coffee
1 tablespoon unsweetened baking cocoa
Betty Crocker™ chocolate candy sprinkles
1 envelope whipped topping mix (from 2.8-oz package)
1/2 cup cold fat-free (skim) milk
1 1/2 teaspoons vanilla
2 tablespoons powdered sugar
2 teaspoons unsweetened baking cocoa

Steps:

  • Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
  • Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
  • Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
  • Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg

THE BEST ANGEL FOOD CAKE



The Best Angel Food Cake image

Even though there are just a few ingredients in this simple cake, there are also a few techniques that will make or break it. First, be sure to use the correct pan -- an angel food cake pan -- and do not grease it. Additionally, superfine sugar, sifted cake flour and perfectly whipped egg whites are key components that set you up for success -- and set this cake apart from the rest.

Provided by Food Network Kitchen

Categories     dessert

Time 4h15m

Yield 10 to 12 servings

Number Of Ingredients 7

1 1/3 cups superfine sugar
1 1/2 teaspoons cream of tartar
1/4 teaspoon fine salt
12 large egg whites, at room temperature (see Cook's Note)
2 teaspoons pure vanilla extract
1 1/4 cups bleached cake flour (not self-rising), such as Swan's Down, sifted (177 grams) (see Cook's Note)
Berries and whipped cream, for serving

Steps:

  • Preheat the oven to 325 degrees F. Whisk the sugar, cream of tartar and salt together in a medium bowl.
  • Add the egg whites and 2 tablespoons water to the bowl of a stand mixer fitted with the whip attachment. Beat on low speed until the whites are foamy, 1 to 2 minutes. Increase the speed to medium and slowly sprinkle in the sugar mixture (this should take about 3 minutes). Watching closely, continue beating until medium-soft peaks form, 5 to 7 minutes longer. (You want the mixture to droop when lifted out of the bowl. If the peaks stand straight up, you have taken it too far and the cake will sink during baking). Add the vanilla and mix until just combined.
  • Remove the mixing bowl from the stand and working in three additions, very gently fold the flour into the egg whites until just incorporated. Spoon the batter into an ungreased 10-inch footed angel food cake pan and smooth the top.
  • Bake until the top is golden and springs back when touched and a cake tester inserted into the middle comes out clean, 40 to 45 minutes. Remove from the oven and place the cake upside-down on a wire rack to cool completely in the pan, about 3 hours.
  • Run a knife or a small offset spatula around the edges of the pan and gently tap it on the counter until it releases from the pan. Use a sharp serrated knife to slice the cake -- a regular knife will smash it. Serve with berries and whipped cream.

MOCHA CAKE



Mocha Cake image

Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 17

1 cup butter, softened
3 cups packed brown sugar
4 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
3 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups brewed coffee, cooled
1-1/3 cups sour cream
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
6 ounces unsweetened chocolate, melted
6 tablespoons brewed coffee
2 teaspoons vanilla extract
4-1/2 to 5-1/2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.

GLAZED CHOCOLATE ANGEL FOOD CAKE



Glazed Chocolate Angel Food Cake image

A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1-1/2 cups egg whites (about 10 large)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons half-and-half cream

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

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