Devilish Angel Food Cake with Mudslide Ganache

5

by: Moogie






Light and delicious.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 12

2/3 cup sifted cake flour

1/3 cup unsweetened cocoa

1/4 cup sugar

1/2 teaspoon ground cinnamon

12 large egg whites

1 teaspoon cream of tartar

2 teaspoons warm water

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup sugar

Mudslide Ganache

1/2 cup heavy cream

1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)

1/2 ounce (1 tablespoon) unsalted butter, softened

1/2 ounce Kahlua

1/2 ounce Baileys Irish Cream

Nutrition Facts
Devilish Angel Food Cake with Mudslide Ganache

Servings Per Recipe: 12

Amount per Serving

Calories: 174

  • Total Fat: 4.1 g
  •     Saturated Fat: 2.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 10.8 mg
  • Sodium: 159.2 mg
  • Total Carbs: 30.1 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 22.2 g
  • Protein: 4.9 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

1.  Preheat oven to 350°F.

2.  Sift together first 4 ingredients in a bowl, and set aside.

3.  Beat egg whites, cream of tartar, warm water, vanilla extract, and salt in a large bowl at high speed of a mixer until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating mixture until stiff peaks form.

4.  Sift flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

5.  Bake at 350° for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto a baking rack. Transfer the rack to a parchment-lined baking sheet.

6.  For Mudslide Ganache, bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Stir in Kahlua and Baileys Irish Cream. Use immediately

related recipes

comments

Mommy_loves_to_cook

5