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Mocha-Hazelnut Glazed Angel Food Cake

 Mocha-Hazelnut Glazed Angel Food Cake
I love this recipe because it combines three of my favorite flavors: coffee, hazelnuts and cherries.—Joan Pecsek, Chesapeake, Virginia
16 ServingsPrep: 25 min. Bake: 30 min. + cooling


  • 12 egg whites (about 1-2/3 cups)
  • 1 cup cake flour
  • 1/4 teaspoon instant coffee granules
  • 1 teaspoon cream of tartar
  • 1 teaspoon McCormick® Pure Almond Extract
  • 1/2 teaspoon salt
  • 1-1/4 cups sugar
  • GLAZE:
  • 1 cup Nutella
  • 1/2 cup confectioners' sugar
  • 1/3 cup brewed coffee
  • 1/4 cup chopped hazelnuts
  • 16 maraschino cherries with stems


  • Place egg whites in a large bowl; let stand at room temperature 30
  • minutes.
  • Meanwhile, preheat oven to 350°. In a small bowl, mix flour and
  • coffee granules until blended.
  • Add cream of tartar, extract and salt to egg whites; beat on medium
  • speed until soft peaks form. Gradually add sugar, 1 tablespoon at a
  • time, beating on high after each addition until sugar is dissolved.

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Mocha-Hazelnut Glazed Angel Food Cake (continued)

Directions (continued)

  • Continue beating until soft glossy peaks form. Gradually fold in
  • flour mixture, about 1/2 cup at a time.
  • Gently transfer to an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets. Bake on lowest oven rack 30-40
  • minutes or until top springs back when lightly touched. Immediately
  • invert pan; cool cake in pan, about 1-1/2 hours.
  • Run a knife around sides and center tube of pan. Remove cake to a
  • serving plate. In a small bowl, whisk Nutella, confectioners' sugar
  • and coffee until smooth. Drizzle over cake; sprinkle with hazelnuts.
  • Serve with cherries. Yield: 16 servings.
Nutritional Facts: 1 slice equals 234 calories, 7 g fat (1 g saturated fat), trace cholesterol, 123 mg sodium, 41 g carbohydrate, 1 g fiber, 5 g protein.