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  • Hi Guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I am so excited to

  • share with you my recipe for Chocolate Angel Food Cake. Now I made a traditional angel

  • food cake here a couple years ago but I was personally craving a chocolate angel food

  • cake this morning and my husband was too, and then we decided to just film it for you

  • because it's just a great all-purpose cake recipe to have on hand because it's so good

  • and I personally love anything angel food cake because it's so light and fluffy.

  • Okay so let's go over the ingredients so we can get started.

  • You'll need some unsweetened cocoa powder, some cake flour, instant espresso powder,

  • granulated sugar, egg whites, some cream of tarter, salt and vanilla extract.

  • That's it!

  • I know!

  • It's one of my favorite things because it's so easy and only requires a handful of ingredients.

  • The first thing you want to do is get your oven preheated to 350F, once that's out of

  • the way everything else is pretty much done.

  • What I have here are some eggs whites, now I've got some regular egg whites and then

  • I also have some egg whites that you buy in the carton where it's just all egg whites,

  • and I used a little bit of that as well because I wanted to use it up. So I am using a combination

  • of the two but you can use - I prefer to use all regular fresh egg whites if I can but

  • I rather - I just had a little bit of it left like a quarter cup so I figure I mind as well

  • use it.

  • I am going to make this in my standing mixer fitted with a whisk attachment because, let's

  • face it, to whip these to stiff peaks by hand is going to take a lifetime and a half and

  • you'll give up because it's not that easy.

  • I'm also adding my cream of tarter and my salt at this point and I am going to whisk

  • my egg whites until they are light and frothy.

  • Once your egg whites are nice and frothy you're going to start adding your sugar but you are

  • going to add it just a tablespoon at a time. I know! It looks like it's a lot of work,

  • but it's not. It isn't. Let's be honest.

  • And now what you're going to do is you are going to let this whisk until your egg whites

  • are nice stiff peaks. It's really important that there are nice stiff peaks otherwise

  • your cake will not hold.

  • So just - that's why doing in the standing mixer is just so easy.

  • That is perfect.

  • Now, please do not be discouraged - look at that stiff peaks - do not be discouraged if

  • this - if you feel like it is not getting to the right consistency because whipping

  • egg whites to this consistency can take a good ten minutes, which is how long it took

  • me.

  • Now what I am going to do is I am going to just take my flour, cocoa and instant espresso

  • and I am just going to pass this through a sieve, only because you know, sometimes the

  • cocoa powder tends to be a bit clumpy and the thing about this is that you want everything

  • to be super, super smooth because it's meant to be a really light and airy cake. So taking

  • a two seconds to pass it through a sieve like I did. See those? You don't want the clumps

  • of that to in your cake, so you just take your spatula and you pass it through and you're

  • good to go.

  • Okay. Now what I am going to do is I am going to add my vanilla, a good teaspoon and a half

  • or so, just eyeball it.

  • And then I am going to add my dry ingredients in thirds because I don't want to add it all

  • at one time, I want to do this very gently and you want to always fold, you don't want

  • to whisk this in otherwise you will lose those - the air from the egg whites so just go around

  • and then just in the center.

  • Around and in the center. And that's how you properly fold in dry ingredients into egg

  • whites. And then just continue to do this until you have all your dry ingredients mixed

  • in and you'll be pretty much done. That looks gorgeous. It almost looks like a chocolate

  • whipped cream. I want to eat it as-is.

  • Now, I am going to put this into a ten inch tube pan and now the important thing is, contrary

  • to everything else we do, you do not want to grease this.

  • It is important - now normally you want to grease everything really, really well to make

  • sure the cake comes out but in this case you don't want to grease this, you want it ungreased,

  • ten inch and this is a non-stick as well. I'm just trying to get everything out of here

  • and then we will even it all out. I just don't want to waste any of this batter because that

  • will mean that there is less cake for me to eat. So let me get it all out of here and

  • then we are going to even it all out. Now don't worry if you have a little white spot

  • from the batter that didn't get completely mixed in with the chocolate, it's fine.

  • Think of it as like a marbled piece. It's delicious either way.

  • Just even this out with your spatula.

  • I think that looks good enough. I'm not quite sure I can get it any more even than this.

  • So let's call it day. Let's call it even.

  • I mean come on, that looks too good.

  • Take a knife and I'm going to run it around the edges and I'm even going to run it in

  • the center a little bit, like so. I know that sound crazy and it looks a little bit insane

  • but what that does is it settles any air bubbles which is really important. You don't want

  • any air bubbles in this. And the I am going to flatten it out one more time, just because

  • - I'm done.

  • Okay.

  • I am going to put this one a baking sheet just because it's easier to get in and out

  • of the oven. The oven is preheated to 350F, this will go in there for about 45 minutes

  • or so. You'll know when it's ready when you touch the top and it springs back on itself,

  • you'll know it's completely done. Then I'll show you what we do as soon as it comes out.

  • Once your cake comes out of the oven - now you can - you have to put this to cool upside

  • down - you can do one of two things - or more than that if you're craftier. You can put

  • this upside down on a wine bottle, or you can do what I'm doing and I just put a couple

  • of cans in each corner, like so. It's not as dangerous, we're not living on the edge

  • like we were if we were putting it upside on a wine bottle but if you follow me on my

  • vlog channel, you'll know I have a tendency to break things.

  • And today luck is just not on my side. So I am just going to put it like this because

  • it is just the safe thing to do and this needs to cool completely on - upside down like this.

  • So don't touch it. Don't go anywhere near it. Let it cool completely and I will show

  • you what it looks like when it's cooled and then we can slice and eat. In this belly.

  • Now this is cooled completely I just flipped it over. And now I am going to take a butter

  • knife and I am just going to run this around the edge of the pan just to loosen things

  • up because remember, this has not been greased. Well this was not greased so you just have

  • to take your time and run it around to loosen things up a bit.

  • And then also, make sure you do the same thing in the center here. Just going to take a serrated

  • knife and cut my self a little piece.

  • This smells really good, by the way this entire kitchen smells amazing. Oh look at that!

  • Ah, it is so - I can't even describe it to you - it's just incredible. That's the marbled

  • piece I was talking to you about.

  • That's like - that's like lighter than air.

  • It totally hits the spot.

  • I was wanting chocolate angel food cake and my nonna's ricotta cookies, so I made both.

  • Because when all else fails, anything chocolate, and any nonna recipe, always hits the spot.

  • This is absolutely delicious.

  • It's chocolaty, but yet it's not bitter or too strong. It's almost nice and subtle but

  • it really pops through because of the espresso powder. Go to LauraintheKitchen.com to get

  • this incredible, light and airy and delicious delicousness over here. Get the recipe at

  • LauraintheKitchen.com. Hope you enjoyed spending time with me and I'll see you next time.

  • Bye bye!

Hi Guys, I'm Laura Vitale and on this episode of Laura in the Kitchen, I am so excited to

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巧克力天使食品蛋糕食譜--勞拉-維泰爾--勞拉在廚房第704集。 (Chocolate Angel Food Cake Recipe - Laura Vitale - Laura in the Kitchen Episode 704)

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    cathy~ 發佈於 2021 年 01 月 14 日
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