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Chocolate-Filled Angel Food Cake

Total Time

Prep: 1 hour 5 min. + chilling Bake: 45 min. + cooling

Makes

16 servings

This decadent angel food cake has a secret tunnel of Amaretto-and-chocolate-flavored whipped cream and a luscious chocolate glaze. It's sure to impress. —Leah Rekau, Milwaukee, Wisconsin
Chocolate-Filled Angel Food Cake Recipe photo by Taste of Home

Ingredients

  • 12 large egg whites (about 1-2/3 cups)
  • 1 cup cake flour
  • 1-1/2 cups sugar, divided
  • 1 vanilla bean (see Editor's Note) or 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • FILLING:
  • 1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
  • 1 cup heavy whipping cream, divided
  • 1 tablespoon amaretto
  • 1 tablespoon sugar
  • GLAZE:
  • 1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sugar
  • 2 tablespoons amaretto
  • 1/4 cup sliced almonds, toasted

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended.
  3. Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
  4. Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours.
  5. For filling, in a large microwave-safe bowl, combine baking chips, 1/4 cup cream and amaretto; microwave on high for 60-90 seconds or until chocolate is melted, stirring every 30 seconds. Continue stirring until mixture is smooth and glossy; cool to lukewarm (90°), about 25-30 minutes.
  6. Meanwhile, run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). In a small bowl, beat remaining 3/4 cup cream until it begins to thicken. Add sugar; beat until soft peaks form.
  7. Fold whipped cream into lukewarm chocolate; spoon into tunnel. Replace cake top. Refrigerate, covered, at least 4 hours or overnight.
  8. For glaze, place baking chips in a small bowl. In a small saucepan, combine cream and sugar; bring just to a boil, stirring to dissolve sugar. Pour over baking chips; stir with a whisk until smooth. Stir in amaretto. Cool slightly, about 15 minutes.
  9. Unwrap cake; pour glaze over top, allowing some to drip down sides. Sprinkle with almonds.
Editor's Note
To remove the seeds from a vanilla bean, cut bean lengthwise in half with a sharp knife; scrape out the dark, pulpy seeds.

Nutrition Facts

1 slice: 304 calories, 15g fat (9g saturated fat), 31mg cholesterol, 79mg sodium, 39g carbohydrate (31g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • lorstout
    Jul 13, 2015

    The filling flavor was delicious. However, the filling and ganache were too heavy for the cake. It caved in in the middle from the weight. I may try it again with less filling and ganache.