Andy's Chocolate-Filled Angel Food Cake
A vintage recipe from "Aunt Bee's Mayberry Cookbook" - a simple chocolate-filled angel food cake with nuts and chocolate shavings.
- Prep time
- 25 min
- Cook time
- 4 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups heavy whipping cream
- 3 tablespoons cocoa
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 1 cup blanched slivered almonds
- 2-3 ounces milk chocolate bar, room temperature
- 1 angel food cake ((homemade or premade))
Instructions
- 1
In a medium metal mixing bowl, whisk together whipping cream, cocoa, sugar, and salt.
- 2
Chill the mixture for 1 hour. While cream is chilling, lightly toast the blanched slivered almonds in a skillet over medium heat till golden and fragrant. Reserve.
- 3
Take a room temperature chocolate bar and turn it so the thin edge is facing upward. Use a vegetable peeler to shave the chocolate bar into thin shavings. Shave the bar about halfway down.
- 4
Chop the chocolate shavings into small pieces, about the same size as the slivered almonds. Reserve. If it's a hot day, store them in the refrigerator to keep them from softening or melting.
- 5
When the cream is chilled, before you take it out of the refrigerator, place your angel food cake on a serving plate.
- 6
Slice the cake in half horizontally and remove the top half of the cake, so that you have two rings of cake.
- 7
Run a knife around the bottom half of the cake, cutting a ring about 1/2 inch from the edge (wall) of the cake. The knife should cut in no further then 1/2 inch from the bottom of the cake.
- 8
Cut another ring about 1/2 inch from the center edge (hole) of the cake. Again, the knife should cut in no further then 1/2 inch from the bottom of the cake.
- 9
Scoop out the middle of the cake, between the two cut lines, to create a cavity ring all the way around the cake. Feel free to nibble on the cake pieces that you scooped out-- chef's treat. I won't tell.
- 10
Take the chilled cream mixture out of the refrigerator. Whip it with an electric mixer till stiff peaks form and the mixture is spreadable, but still smooth.
- 11
Fill the cavity in the angel food cake with the chocolate whipped cream to create a filling for the cake.
- 12
Sprinkle the cream filling with a thin layer of the almonds.
- 13
Replace the top of the cake.
- 14
Spread the entire outside of the cake with an even layer of chocolate whipped cream.
- 15
Sprinkle the exterior of the cake evenly with chocolate slivers and the chopped shaved chocolate pieces.
- 16
Chill the cake for 2-3 hours before slicing and serving.