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Devil's Angel Food Cake

VegetarianGastro-PubOven

Time: 2 hours 45 minutes

Yield: 12 servings

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About

It's sinfully sweet and yet heavenly! The best of both worlds really! Devil's Angel Food Cake has all of the fluffy, spongy delight of an angel food cake with the deep, rich chocolate flavor of a devil's food cake! If anything, Devil's Angel Food Cake might be leaning a bit towards the devilish side with the creamy, luscious chocolate ganache poured over top, but the cake is so airy you'll still be on cloud nine! This is a treat that's got a touch of divinity to it!

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Ingredients

  • For the chocolate angel food cake:
  • 1 (16-ounce) box angel food cake mix
  • 1/2 cup dark cocoa powder
  • 1 teaspoon instant espresso powder
  • 1 1/3 cups chocolate milk or unsweetened chocolate almond milk
  • For the chocolate ganache:
  • 1 cup dark chocolate chips, regular or dairy -free
  • 1/2 cup milk, can substitute unsweetened vanilla almond milk or chocolate almond milk
  • 1 ounce dark chocolate, for topping

Directions

Step 1 -Move the oven racks apart to fit the angel food cake pan.

Step 2 -Preheat the oven to 350 degrees F.

Step 3 -In a bowl, combine the angel food cake mix, the cocoa powder, and the espresso powder together, taking care to remove all of the lumps.

Step 4 -Add the chocolate milk and mix using an electric hand-mixer on low speed until the dry ingredients have been just moistened, about 30 seconds.

Step 5 -Increase the mixing speed to medium and mix until a batter forms, about 1 minute. Don't worry if the batter does not seem as light and fluffy as you might expect.

Step 6 -Pour the batter into an angel food cake pan and run a knife through the batter to remove any air bubbles.

Step 7 -Place the cake pan on the lowest oven rack and bake until the cracks are dry, the top springs back when lightly pressed, and the internal cake temperature reaches 205 degrees F, about 35-40 minutes.

Step 8 -Immediately invert the pan to keep the cake from collapsing, using a glass bottle or funnel as needed.

Step 9 -Let the cake cool completely while inverted, about 2 hours.

Step 10 -Run a thin knife around the sides of the pan, then separate both pieces of the pan.

Step 11 -Next run the knife around the bottom of the cake and the center hole to loosen the cake from the removable bottom.

Step 12 -Set the cake upright on a serving plate.

Step 13 -Place the dark chocolate chips and the milk in a Mason jar or a microwave-safe dish.

Step 14 -Warm the chocolate and milk in the microwave on high for 1 minute.

Step 15 -Let the chocolate and the milk sit for 1 minute.

Step 16 -Stir vigorously until the chocolate and the milk incorporate into a smooth and creamy ganache.

Step 17 -Let the ganache cool until thickened, but still capable of being poured over the cake.

Step 18 -Drizzle or pour the ganache over the cake, letting it drip down the sides.

Step 19 -Using a vegetable peeler, shave the dark chocolate into small ribbons or curls.

Step 20 -Sprinkle the chocolate shavings over the ganache on the cake before it sets.

Step 21 -Use a serrated knife to cut the cake.

Step 22 -Serve.

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