This weeks heavenly cake baker project was the Chocolate Tweed Angel Food Cake. It is your basic angel food cake with unsweetened chocolate folded into the batter before baking. The cake is then cut into 3 layers and filled and frosted with whipped cream. Rose suggested we put bittersweet chocolate and ground almonds into the whipped cream and then stud it with chocolate chips. I decided to frost it with plain whipped cream and decorate it with chocolate vermicelle because I think it made a more attractive presentation.
In my opinion as well as my husbands this cake was just OK. If I ever made it again I think I might add some orange zest to the batter and use bittersweet chocolate instead of the unsweetened. A little espresso powder might be nice too.
6 comments:
Your cake looks so flat and straight and nice without any cracks! Hmm..next time i should just use plain whipped cream like what you did..i found the whipped cream with chocolate a bit too much..
so wonderful, as always!
where is your peanut brittle?
Several people had crashing problems with this cake. Can you help? joan
Joan, there is a picture of my peanut brittle here on my blog. Just keep looking on older posts.
For the people having problems with this cake crashing, I think they didn't bake it long enough. Another idea I do is to put the sugar in with the egg whites and cream of tartar at the beginning. It takes a little longer to make the meringue but it is more stable and breaks down less when folding in the flour.
Oh wow! Look how perfect your cake is. Although, really, I have no idea why I would expect anything less around your blog!
Now I will have to go and look for your peanut brittle recipe...
What a wonderful way to serve angle food cake. Looks really beautiful!
Perfection!
:)
ButterYum
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