Chocolate Cream Angel Food Cake

angel food cake with chocolate whipped frosting and topped with sliced almonds

Please meet the cake that graced my home during my growing up years on 90% of the family birthdays (unless, in our childish minds we had a brain lapse and requested something out of the norm, like Funfetti or something equally disastrous).

It is the perfect addition to an Easter menu, and like I mentioned yesterday, I’ll be doing my best to  fill up your arsenal of spring recipes over the next two weeks.

This cake is so very, very simple. An angel food cake takes center stage and after being doctored up a bit after baking (see the pictures below the recipe), it is filled and frosted with a chocolate whipped cream frosting and sprinkled with toasted almonds.

The entire confection is smooth and chocolatey, soft and cakey, silky and creamy.

Thanks to the tunnel snaking through the center of the cake, you are able to divulge in a thick layer of chocolate cream frosting not only on the outside of the cake but smack dab in the middle.

slice of angel food cake with chocolate frosting on a white plate

A perfect spring dessert, this cake brings back so many memories of my birthdays – like the time I got a purple ten speed bicycle with curvy ram-like handlebars and pencil thin wheels for my 10th birthday.

I rode around the neighborhood like I was the queen of the world. A queen with tinted, large, blue-framed glasses and braces. But a queen, no less.

One Year Ago: Skillet Creamy Macaroni and Cheese
Two Years Ago: Easter Dinner Delights

Chocolate Cream Angel Food Cake

Yield: 8-10 servings
Prep Time: 15 minutes
Total Time: 15 minutes
Chocolate Cream Angel Food Cake

Ingredients

  • 1 Angel Food cake, baked and cooled completely
  • 3 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • ยฝ cup cocoa
  • 1/2 cup toasted, slivered almonds

Instructions

  1. In a large glass bowl, beat the heavy whipping cream until it begins to thicken. Carefully add the powdered sugar and cocoa gradually and continue whipping. I find the best way to do this is to place the bowl in the kitchen sink and whip with a hand mixer so that when it splatters, it doesn’t get the entire kitchen messy. The cocoa will look like it is separating and lumpy but continue to beat until stiff peaks form and by then, the cocoa should be evenly combined. (If you are worried about lumps you can sift in the cocoa and powdered sugar with a fine mesh sieve.) The frosting should be thick and spreadable – but not overly whipped or it will look a bit curdly. Just beat to stiff peaks.
  2. When the angel food cake has been baked and cooled completely, follow the pictures below and cut the cake in half to form two round circles. Lay the top half to the side and gently remove pieces of the angel food cake to form a ditch in the bottom portion of the cake (taking care not to dig all the way to the bottom of the cake, you want a layer of cake on the bottom underneath the ditch). Spoon frosting into the ditch you made and lay the top circle of cake back on top. Frost the sides, top and middle of the cake. Top with toasted almonds. Refrigerate until time to serve. A serrated knife works best to cut the cake into slice

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Recipe Source: My Kitchen Cafe

Here’s the lovely cake after having baked and cooled (am I the only one that loves the fact that angel food cakes cool upside down? Clever).
Whole Angel Food Cake

Now, take a serrated knife and insert it about halfway up the cake and gently begin sawing your way around the cake.
starting to cut the middle of an angel food cake

It helps to gently hold on to the top of the cake as you go. Take care not to lop off your precious fingers.
cutting the top off an angel food cake

After you have cut all the way around, gently lift off the top half of the cake and set it aside.
the top layer cut off of an angel food cake

Now comes the fun part. Gently start peeling sections of the cake up from the bottom half so you form a ditch around the middle part of this cake. Don’t dig all the way to the bottom – you want a layer of cake to hold all that frosting in.
pulling pieces out of the middle of a cut angel food cake

Just get your fingers in there and work at it. I won’t tell if you eat the yummy cake bits you are pulling out. My kids love to be around “helping” with this part. Make a little ditch all the way around the cake.
pulling a chunk of angel food cake out of the middle

Until it looks something like this.
cut open angel food cake with a tunnel inside

Take your delectable bowl of whipped frosting and start dolloping frosting into the cake ditch.
cut open angel food cake with chocolate frosting going in the middle

Keep going. You don’t want to skimp on this part.
chocolate frosting filling in a cut open angel food cake

It won’t take long before the frosting has completely filled our muddy, chocolatey ditch.
angel food cake with chocolate frosting in the middle

Now put the top back on the cake. Hello, skewompis cake!
baked angel food cake on a platter

The rest is pretty easy. Using a handy-dandy offset spatula or just an everyday rubber spatula, start frosting. I start with the middle.
Angel Food Cake being frosted with chocolate frosting

And if I get bored, I move to the top.
baked angel food cake with chocolate frosting starting to frost it

Then the sides. Use large sweeping strokes, this cake isn’t about being smooth and perfect. That’s why it’s perfect for non-cake-decorators like me.
baked angel food cake with chocolate frosting being put on the sides

When it is frosted, top with toasted almonds.
frosted angel food cake with sliced almonds on top

And try not to dig in right away! Hope you enjoy…

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