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
- 300 grams white sugar (1.5 Cups)
- 125 grams all-purpose flour (1 cup)
- 30 grams natural cocoa powder (1/4 cup)
- 1/4 tsp salt
- 12 egg whites
- 1 tsp lemon juice
- 1 tsp vanilla
- 370 grams high-quality chocolate (60-70% range), chopped
- 250 ml heavy cream
- 2/3 cup raspberry jam
- Fresh raspberries for decorating
- Set your oven rack to the lowest level.
- Preheat oven to 325F
- Line the bottom of a 9" x 13" sheet pan with parchment paper, set aside.
- Sift 200 grams (1 cup) of the sugar with the cocoa, flour and salt, set aside.
- 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.
- Add the remaining sugar and mix until it forms firm peaks, being careful not to over beat.
- 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.
- Pour the mixture into the sheet pan.
- Bake for 20 -25 minutes, it should be springy to the touch.
- Remove from oven and invert pan over cooling rack. Allow the cake to cool completely.
- While the cake is cooling, prepare your ganache.
- 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.
- 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.
- Once the cake has cooled completely, cut out two full circles and two semi-circles using a 6" cake ring. (see notes)
- 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.
- 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.
- Spread 1/3 a cup of jam evenly on top of the layer.
- Cover the jam layer with a layer of ganache, using approximately 1/3-1/2 a cup.
- Place a circle of cake on top of ganache layer and press down firmly but gently.
- Spread the remaining jam on top, followed by a layer of ganache.
- Place the remaining circle of cake on top and press it down.
- Top with an even layer of ganache.
- Place it in the freezer to firm up for at least 3 hours.
- Once it has frozen, remove the cake ring and parchment carefully.
- Allow it to defrost in the fridge for 3 hours before serving.
- Top with raspberries and hand rolled truffles before serving. (see notes)
- 1. See blog post for diagram.
- 2. You can make truffles by cooling the leftover ganache and then rolling it into balls. Toss them in cocoa powder to finish.
What we used today
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.