Dark Chocolate Angel Cake with a Crunchy Chocolate Crust
By OcadoLife
Published on 05 January 2023
Cocoa heaven on a plate, this Dark Chocolate Angel Cake with a Crunchy Chocolate Crust from pastry chef Louisa Bergese is rich and deeply chocolatey. Angel cake is an airy, fatless sponge that gets its signature lift from beaten egg whites, so don’t skimp on that step. Separate the eggs when cold, but bring to room temperature before whisking, slowly at first, so the proteins warm up, become more elastic and take on more air. The result? A blissfully light as a feather bake.Time and servings
1 hr 10 minsTotal time
12Servings
40 minsPrep time
30 minsCooking time
Ingredients
- 100 g of plain flour
- 15 g of cornflour
- 250 g of icing sugar
- 45 g of cocoa powder
- 1 level tsp cream of tartar
- 380 g of egg whites (approx. 12 large eggs)
- 1 tsp of lemon juice
- 115 g of 70% dark chocolate, broken into small pieces, plus extra 10g, shaved
- 25 g of salted butter
- 100 ml of double cream
- 80 g of double chocolate biscuits, crushed
- 225 g of caster sugar
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. You’ll need a 23cm non-stick loose-bottomed angel cake tin (don’t grease it – the batter needs to cling to the sides to rise). If you don’t have one, fill an empty 150ml drink can with rice, wrap tightly with foil to seal and place upright in the centre of a loose-bottomed 23cm cake tin that’s lined with a disc of baking paper.Step 2
Over a large bowl, sift together the flour, cornflour, 190g of the icing sugar and the cocoa powder; do this 3 times to ensure there are no lumps and the cocoa powder is evenly distributed.Step 3
In a separate bowl, combine the caster sugar and cream of tartar. Set aside.Step 4
Using a stand mixer or electric whisk, beat the egg whites with the lemon juice on a slow speed at first for a couple of mins, before increasing to medium speed, until soft peaks are formed. Gradually add the caster sugar mixture 1 tbsp at a time, whisking continuously, until all the sugar is incorporated and you have a thick, stiff meringue. Use a spatula or metal spoon to fold in the flour mix a third at a time, being careful not to knock the air out.Step 5
Scrape the mixture into the tin and smooth the surface. Bake for 30-40 mins, or until lightly browned and the top looks dry. After baking, immediately invert the cake onto a wire rack and cool in the tin for at least 1 hr. The cake’s airy structure isn’t set until it’s completely cooled, so doing this prevents it collapsing in the meantime.Step 6
Meanwhile, make the ganache. Melt the broken chocolate and the butter in the microwave in 15-sec bursts, stirring in between (or in a heatproof bowl over a pan of simmering water). Leave to cool slightly, then sift in the remaining 60g icing sugar and stir in the double cream, until combined and glossy. Cover the surface with cling film to avoid a skin forming and set aside.Step 7
Once the cake has cooled, turn the tin over, run a sharp knife around the edge of the sponge and turn it out onto a serving plate. Using a palette knife, cover the cake with the ganache, then add the crunchy crust, if liked, by scattering the crushed biscuits and chocolate shavings all over the top and sides. Serve immediately for a melted, gooey slice, or leave to set for 1 hr. The cake will keep well in an airtight container in the fridge for up to 1 week.