Chocolate-Ginger Angel Food Cake
Chocolate-Ginger Angel Food Cake is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position a rack in the center of the oven and heat to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition a rack in the center of the oven and heat to 350°F.
Line a 10-inch springform or Bundt pan with parchment paper.
Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside.
Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes.
Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated.
Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes.
Gently fold dry ingredients into egg mixture with a spatula.
Pour batter into pan.
Bake until cake springs back when touched, 35 to 40 minutes.
Remove from oven and cool completely.
Loosen edges with a knife; transfer to a serving platter.
Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat.
Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth.
Pour glaze over top of cake, allowing it to drip down sides.
Top with candied ginger.
Store at room temperature in a cake saver for up to 3 days.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
