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Chocolate Angel Food Layer Cake - Chocolate Codex

Chocolate Angel Food Layer Cake

This chocolate angel food cake features layers of raspberry jam and ganache. I used natural cocoa and a bright tasting 65% couverture, both from Marou. The cake itself is light, the ganache is rich and the sweetness is punched up by the raspberry jam. 

I built this layer cake using the method popularized by Christina Tosi of Milk Bar. This method requires that you bake your cake in a sheet pan and then cut out layers using a cake ring. I’ve included a diagram below to show you how to position your cuts. If you prefer, you can bake your layers in individual 6″ cake pans.

You can make this cake a few days in advance of your event and keep it in the freezer. It should defrost in the fridge for 3 hours before serving. 

This cake will easily feed 8-10 people. 


Cake Cutting Diagram

Chocolate Angel Food Layer Cake
  1. 300 grams white sugar (1.5 Cups)
  2. 125 grams all-purpose flour (1 cup)
  3. 30 grams natural cocoa powder (1/4 cup)
  4. 1/4 tsp salt
  5. 12 egg whites
  6. 1 tsp lemon juice
  7. 1 tsp vanilla
  8. 370 grams high-quality chocolate (60-70% range), chopped
  9. 250 ml heavy cream
  10. 2/3 cup raspberry jam
  11. Fresh raspberries for decorating
  1. Set your oven rack to the lowest level.
  2. Preheat oven to 325F
  3. Line the bottom of a 9" x 13" sheet pan with parchment paper, set aside.
  4. Sift 200 grams (1 cup) of the sugar with the cocoa, flour and salt, set aside.
  5. In the bowl of a stand mixer, combine the egg whites, lemon juice and vanilla. Mix on medium-high speed until it forms soft peaks.
  6. Add the remaining sugar and mix until it forms firm peaks, being careful not to over beat.
  7. Remove the bowl from the mixer and slowly fold the cocoa mixture in by hand using a spatula, 1/4 cup at a time. Be careful not to deflate the egg mixture.
  8. Pour the mixture into the sheet pan.
  9. Bake for 20 -25 minutes, it should be springy to the touch.
  10. Remove from oven and invert pan over cooling rack. Allow the cake to cool completely.
  11. While the cake is cooling, prepare your ganache.
  12. Heat the heavy cream over medium until it starts to bubble around the edges.Turn off the heat and add the chopped chocolate. Allow it to sit for 2 or 3 minutes before stirring to combine.
  13. The ganache should be completely smooth, if not you can use an immersion blender to mix the lumps. Allow the ganache to cool to room temperature.
  14. Once the cake has cooled completely, cut out two full circles and two semi-circles using a 6" cake ring. (see notes)
  15. Clean the cake ring, place it on a small pan and line it with a ring of parchment or acetate that extends about 3 inches over the rim. You are going to build the cake up inside this ring.
  16. Take the two semi-circles you cut out of the cake and place them in the cake ring on opposite sides then smush in some cake scraps to make a full circle. This layer will look messy as you make it, but it will look fine when it's done.
  17. Spread 1/3 a cup of jam evenly on top of the layer.
  18. Cover the jam layer with a layer of ganache, using approximately 1/3-1/2 a cup.
  19. Place a circle of cake on top of ganache layer and press down firmly but gently.
  20. Spread the remaining jam on top, followed by a layer of ganache.
  21. Place the remaining circle of cake on top and press it down.
  22. Top with an even layer of ganache.
  23. Place it in the freezer to firm up for at least 3 hours.
  24. Once it has frozen, remove the cake ring and parchment carefully.
  25. Allow it to defrost in the fridge for 3 hours before serving.
  26. Top with raspberries and hand rolled truffles before serving. (see notes)
  1. 1. See blog post for diagram.
  2. 2. You can make truffles by cooling the leftover ganache and then rolling it into balls. Toss them in cocoa powder to finish.
Adapted from Epicurious
Adapted from Epicurious
Craft chocolate, bean-to-bar, reviews and writing. http://chocolatecodex.com/

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Jasmine co-founded Chocolate Codex as a way to share her enthusiasm for chocolate. She has a certificate in Chocolate making from Ecole Chocolat and she runs a foodblog called The Blenderist.


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