Mocha Chip Angel Food Cake

Excellent twist on angel food cake. It suggests being served with a mocha ganache, but we just added some vanilla ice cream. I'll add the recipe here since I'll probably give it a whirl sometime later. How you could go wrong with some mocha ganache, right?

I cannot find a link to this recipe online, but I got it from the Martha Stewart Everyday Food Magazine.

Mocha Chip Angel Food Cake
Courtesy of Martha Stewart Everyday Food Magazine



2 tablespoons instant espresso powder
2 teaspoons pure vanilla extract
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
1 cup cake flour, spooned and leveled
1/2 teaspoon coarse salt
1 cup miniature semisweet chocolate chips (6 ounces)
1 recipe Mocha Ganache (below)

Preheat oven to 350°F. In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.

In a large, wide bowl, using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a standard mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)

Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in three additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.

Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache. (Store cooled cake in pan, wrapped in plastic, up to 3 days.)

Mocha Ganache

1 cup semisweet chocolate chips (6 ounces)
1/2 cup skim milk
2 teaspoon instant espresso powder

Place chocolate chips, milk, and espresso powder in a medium heatproof bowl set over (not in) a pot of simmering water. Stir until chocolate melts and mixture is smooth. Remove from heat. (Refrigerate up to 1 week.)