This Angel Food Cake with Chocolate Ganache Drizzle is a light, indulgent treat. Fluffy cake meets rich, velvety chocolate—perfect as a healthy dinner idea companion or an amaretto sour-inspired dessert, balancing airy sweetness with a decadent drizzle for a guilt-free finish.
Recipe Tips and Tricks
Use room-temperature egg whites—cold ones won’t whip high; let them sit out 30 minutes. Sift flour twice—keeps it feather-light; clumps ruin texture. Fold gently—overmixing deflates batter; use a spatula tenderly. Cool upside down—prevents collapse; invert on a bottle. Heat cream just to a simmer—too hot curdles ganache.
Why You’ll Love This Recipe
Get ready to savor a dessert that’s as heavenly as it is easy to whip up with this Angel Food Cake with Chocolate Ganache Drizzle—it’s a delightful treat that ties into healthy dinner ideas and nods to the amaretto sour’s elegance, making it your new favorite for a light, luxurious finish! This recipe is a dreamy combo: fluffy angel food cake rises into an airy delight, topped with a silky chocolate ganache that adds just the right touch of richness—all baked and drizzled with minimal fuss, offering a low-fat base with a decadent twist, perfect alongside a wholesome meal or as a cocktail-inspired treat. It’s the ultimate no-stress dessert—just whip, bake, and drizzle, delivering a bite that’s tender, sweet, and oh-so-satisfying, turning any night into a special occasion without weighing you down. Whether you’re capping off a healthy dinner, channeling an amaretto sour vibe, or just craving a balanced indulgence, this one’s a total winner—fluffy, chocolatey, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Angel Food Cake with Chocolate Ganache Drizzle
Fluffy angel food cake with chocolate drizzle—dessert light and rich.
Ingredients
- 1 cup egg whites (about 8-10 large eggs), room temperature
- 1¼ cups granulated sugar
- 1 cup cake flour
- ½ tsp cream of tartar
- ¼ tsp salt
- ½ cup heavy cream
- 4 oz semisweet chocolate, chopped
Instructions
- Gear Up for a Heavenly Adventure: Alright, let’s dive into this fluffy, chocolatey delight—grab a large mixing bowl, a sifter, a whisk or electric mixer, a spatula, a 10-inch tube pan, and a small saucepan! This angel food cake is about to make your day sweet and dreamy. Picture that drizzly bite—let’s get started with a big, excited grin lighting up our faces!
- Preheat and Prep: Set your oven to 350°F (175°C)—imagine that golden bake ahead. Leave your tube pan ungreased—the batter needs to climb! Sift 1 cup cake flour twice into a bowl—picture that airy texture forming—set it aside, feeling the excitement build for this light masterpiece!
- Whip the Egg Whites: Pour 1 cup egg whites into your mixing bowl—room temp is key for fluff! Add ½ tsp cream of tartar and ¼ tsp salt—imagine them locking in those peaks. Whisk or beat on medium until foamy—watch it bubble, ready to rise high!
- Sweeten the Whites: Gradually add 1¼ cups granulated sugar—2 tbsp at a time—while beating on high. Picture that glossy shine—keep going until soft peaks form, about 3-4 minutes. Imagine that sweet, fluffy base—feel the thrill as it thickens in your hands!
- Fold in the Flour: Sprinkle half the sifted cake flour over the egg whites—fold gently with a spatula, cutting through and lifting. Picture that light texture staying perfect—add the rest and fold until just mixed, no streaks left. Imagine that airy batter—fold with care, keeping it fluffy!
- Bake the Cake: Spoon the batter into your tube pan—spread it evenly with your spatula. Picture it rising tall and golden—smooth the top lightly, then pop it into the oven at 350°F for 35-40 minutes. Imagine that fluffy bake—test with a skewer; it should come out clean, grinning at your success!
- Cool Upside Down: Pull the pan out—immediately invert it onto a bottle or cooling rack. Let it hang for 1 hour—imagine it setting perfectly, staying light and tall. Picture that smooth texture locking in—once cool, run a knife around the edges and pop it out, feeling proud!
- Make the Ganache: Pour ½ cup heavy cream into your saucepan—heat over medium until it just simmers, not boils. Picture that silky base—remove from heat, add 4 oz chopped semisweet chocolate, and let it sit for 1 minute. Stir until smooth—imagine that velvety drizzle coming to life!
- Drizzle the Chocolate: Place your cooled cake on a serving plate—spoon or pour the warm ganache over the top, letting it drip down the sides. Picture that rich chocolate cascading—spread it lightly if you like, then let it set for 15 minutes, feeling excited for that perfect finish!
- Serve Your Heavenly Treat: Slice that gorgeous cake with a serrated knife—admire those fluffy layers and chocolatey shine! Serve it up plain or with berries—pair with a healthy dinner or an amaretto sour vibe. Dig in, relishing every light, rich bite with a big, happy grin, feeling that sweet joy lift your spirits!
Notes
- Room temp whites—cold eggs won’t whip high; plan ahead for fluff!
- Gentle heat—overheating cream splits the ganache; simmer, don’t boil!
- Cool inverted—skipping this flattens the cake; hang it for the best rise!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 212Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 86mgCarbohydrates 36gFiber 1gSugar 26gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites form the base—1 cup (about 8-10 large eggs, 24g protein, 135 kcal) whip into fluffy volume. Granulated sugar sweetens—1¼ cups (300g carbs, 1200 kcal) adds structure and sweetness. Cake flour keeps it light—1 cup (120g carbs, 400 kcal) fine and airy. Cream of tartar stabilizes—½ tsp (negligible macros) ensures peaks. Salt enhances—¼ tsp (negligible macros) balances flavors. Heavy cream enriches ganache—½ cup (40g fat, 400 kcal) smooth and luscious. Semisweet chocolate melts into ganache—4 oz (40g carbs, 20g fat, 340 kcal) rich and velvety.
Variations and Substitutions
Add almond extract to cake—1 tsp (negligible macros), for an amaretto sour nod. Use superfine sugar instead of granulated—1¼ cups (300g carbs), dissolves faster. Sub cake flour with all-purpose flour plus cornstarch—¾ cup flour + ¼ cup cornstarch (120g carbs), mimics lightness. Swap semisweet chocolate with dark or milk chocolate—4 oz (40g carbs or 45g carbs), bolder or sweeter. Replace heavy cream with coconut cream—½ cup (35g fat), dairy-free ganache. Dust with powdered sugar—1 tbsp (8g carbs), instead of ganache. Top with berries—½ cup (10g carbs), for freshness.
Storage Options
Store cake at room temperature in an airtight container—keeps fresh for 2-3 days; avoid plastic wrap, it traps moisture. Store ganache separately in the fridge—up to 1 week; reheat gently to drizzle. Freeze cake for 3 months—wrap tightly in plastic, then foil; thaw at room temp for 2 hours.
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