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Chocolate-Filled Angel Food Cake

This decadent angel food cake has a secret tunnel of Amaretto-and-chocolate-flavored whipped cream and a luscious chocolate glaze. It's sure to impress. —Leah Rekau, Milwaukee, Wisconsin
  • Total Time
    Prep: 1 hour 5 min. + chilling Bake: 45 min. + cooling
  • Makes
    16 servings

Ingredients

  • 12 large egg whites (about 1-2/3 cups)
  • 1 cup cake flour
  • 1-1/2 cups sugar, divided
  • 1 vanilla bean (see Editor's Note) or 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • FILLING:
  • 1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
  • 1 cup heavy whipping cream, divided
  • 1 tablespoon amaretto
  • 1 tablespoon sugar
  • GLAZE:
  • 1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 tablespoons amaretto
  • 1/4 cup sliced almonds, toasted

Directions

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  • Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
  • Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  • Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
  • For filling, in a large microwave-safe bowl, combine baking chips, 1/4 cup cream and amaretto; microwave on high for 60-90 seconds or until chocolate is melted, stirring every 30 seconds. Continue stirring until mixture is smooth and glossy; cool to lukewarm (90°), about 25-30 minutes.
  • Meanwhile, run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). In a small bowl, beat remaining 3/4 cup cream until it begins to thicken. Add sugar; beat until soft peaks form.
  • Fold whipped cream into lukewarm chocolate; spoon into tunnel. Replace cake top. Refrigerate, covered, at least 4 hours or overnight.
  • For glaze, place baking chips in a small bowl. In a small saucepan, combine cream and sugar; bring just to a boil, stirring to dissolve sugar. Pour over baking chips; stir with a whisk until smooth. Stir in amaretto. Cool slightly, about 15 minutes.
  • Unwrap cake; pour glaze over top, allowing some to drip down sides. Sprinkle with almonds.
Editor's Note
To remove the seeds from a vanilla bean, cut bean lengthwise in half with a sharp knife; scrape out the dark, pulpy seeds.
Nutrition Facts
1 slice: 304 calories, 15g fat (9g saturated fat), 31mg cholesterol, 79mg sodium, 39g carbohydrate (31g sugars, 2g fiber), 5g protein.

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