Angel food cake is a dessert as heavenly as the name suggests. It is light, spongy, and just sweet enough to satisfy without feeling as if one has gone overboard. As great as angel food cake is on its own, its simplicity provides endless possibilities for creating different versions of the dessert. With very little effort, a plain angel food cake can be transformed into an elegant cake for any occasion.
Traditionally, angel food cake is dressed up with fresh fruit and whipped cream to keep the cake light. I elected to go a bit of an unconventional route and add some heavier flavors because the rest of the cake is light enough to handle such additions without being too much. I took the flavors found in a turtle sundae (chocolate, caramel, pecans) and drizzled them across the top of the prepared cake. The results were a divine cake from top to bottom.
Chocolate & Salted Caramel Angel Food Cake
- 1 box Angel Food Cake Mix
- 1 (7oz.) container Dark Semi-Sweet Dipping Chocolate (such as Baker’s)
- ¼ cup Light Brown Sugar; packed
- ¼ cup (4 tbsp.) Unsalted Butter
- 3 tbsp. Heavy Whipping Cream
- Dash of Sea Salt
- 3 tbsp. Chopped Pecans; toasted
- Bake angel food cake according to package directions. Cool completely.
- Melt dark chocolate according to package directions. Place melted chocolate in a clear, decorating squeeze bottle. Squeeze bottle over top of cake, moving back and forth to create a drizzled effect on both sides of the cake. If you do not have a squeeze bottle use the back of a spoon to drizzle the chocolate using the same motion.
- In a small saucepan combine brown sugar, butter, whipping cream, and salt over medium-high heat. Bring the mixture to a boil, stirring only until the sugar dissolves. Reduce heat to low and cook for 4 minutes without stirring. Remove from heat and quickly drizzle caramel over the cake in the same motions as the chocolate. Top with pecans and serve.
PHOTOGRAPHY & STAGING: PETER MENDOROS