Friday, March 30, 2012
Recipe: Chocolate Cream Angel Food Cake
I LOVE angel food cake! When I found this recipe over at Mel's Kitchen Cafe, how could I not make it?? I changed it up a little, and it turned out delicious. Light angel food cake & chocolate whipped cream. What's not to love? It would be good with your Easter dinner!
Chocolate Cream Angel Food Cake
adapted from Mel's Kitchen Cafe
1 pint of whipping cream
1 t. vanilla
1/2 c. powdered sugar
1/4 c. unsweetened cocoa powder
1/2 c. toasted, slivered almonds (optional)
1 pre-baked or store bought Angel Food cake
In a mixer bowl with whisk attachment, beat the cream at medium speed until it just starts to thicken up. Add in vanilla, powdered sugar and cocoa. Mix at low speed until the powdered sugar and cocoa start to be incorporated into the cream, stopping to scrape the sides of the bowl. When the powdered sugar and cocoa are incorporated, beat at medium high until soft to barely stiff peaks form. You don't want the cream to be too stiff or too loose.
Cut the angel food cake in half to form two circles. In the bottom half, remove a little cake from the middle all the way around, to form a ditch. Fill the ditch with chocolate cream. Place the top half on the bottom half. Cover the top, sides, and the sides of the center hole with the chocolate cream. Sprinkle with toasted almonds if desired. Refrigerate for a couple of hours to set. Slice & serve.
**I used a store bought cake, which tends to be smaller, so 1 pint of cream was plenty. Mel used a homemade cake and her recipe calls for 3 cups of cream, 2/3 c. powdered sugar and 1/3 c. cocoa...no vanilla.**