heavenly

angel food cake with chocolate ganache

featherlight and fluffy, glazed with decadent dark chocolate. a serrated knife works best for slicing. 

for cake:

1 1/2 cups sugar

3/4 cup cake flour (not self-rising)

12 egg whites at room temperature

1 teaspoon cream of tartar

1/4 teaspoon kosher salt

1 1/2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons pure vanilla extract

for ganache:

8 ounces semisweet or bittersweet chocolate chips

3/4 cup heavy cream

2 tablespoons unsalted butter


preheat oven to 325 degrees.

whisk 3/4 cup sugar with cake flour. set aside. 

in standing mixer fitted with whisk attachment, whip egg whites, cream of tartar and salt to soft peaks on medium-high speed. gradually whip in remaining 3/4 cup sugar. continue to whip until egg whites are thick and shiny and hold firm peaks, then beat in lemon juice and vanilla.

sift 1/4 cup flour mixture over egg whites and fold very gently with rubber spatula until no visible flour remains. continue folding flour mixture into egg whites, 1/4 cup at a time, until just incorporated. 

scrape batter into ungreased tube pan, smooth top, and lightly tap bottom of pan against work surface to set batter. bake 50-60 minutes, until cake is golden brown and springs back when lightly touched. 

invert tube pan over funnel or sturdy long-necked bottle to cool completely upside down, 2-3 hours. turn tube pan right side up and carefully run flexible knife around sides of pan and center tube to release cake. gently invert cake onto serving platter.

for chocolate ganache, place chocolate chips, heavy cream and butter in heat-proof bowl set over pan of simmering water and stir unti chocolate melts (you can also do this in microwave, stirring every 45 seconds or so until melted.) pour chocolate over top of cooled cake to cover completely, allowing it to drizzle down sides.