I absolutely love angel food cake and topping it with warm chocolate gravy simply puts it over the top. Chocolate gravy is a southern staple, served on everything from cake like this – to warm biscuits for breakfast.
This is what my son requested on his most recent birthday.
To begin, preheat your oven to 375 degrees.
In a sifter, combine 1 cup of cake flour and 3/4 cup of sugar – sift these into a bowl. Set aside for now.
Separate 12 room-temperature eggs. You will only need the whites, but you can save the yolks in your fridge up to three days in an airtight container. Use them for homemade pudding, some Alfredo sauce, or toss them in a smoothie. No need to waste them.
Put the egg whites in your mixing bowl and add 1/2 teaspoon of fine sea salt and 1 1/2 teaspoon each of vanilla and cream of tartar. Begin beating the whites. As they beat, slowly add in an additional 3/4 cup of sugar. Whip the mixture until stiff peaks form.
Carefully fold in your flour mixture a third at a time. Fold until it is just combined, don’t over-mix the fluffy batter.
Spoon the batter into a perfectly clean 10-inch tube pan. Smooth the top with your spatula. Bake for 40-45 minutes or until the cake springs back when you touch it.
Place the pan upside down on the edges of two heat-safe jars or glasses. Cool completely.
To remove the cake from the pan, run a knife around the sides and center and lift the cake out. Serve this with strawberries and whipped cream, ice cream, or this heavenly chocolate gravy.
In a skillet, combine 1 cup of sugar, 3 tablespoons each of baking cocoa and flour, a half teaspoon of espresso powder, and a pinch of salt. Whisk them together.
Pour in 1 1/2 cup of milk and whisk it in. Turn the heat onto medium and cook until this comes to a gentle boil and thickens – stir continually.
Drop in a tablespoon of butter and a teaspoon of vanilla. Whisk until it is mixed in. Remove the skillet from the heat.
Drizzle the warm gravy over a nice slice of the angel food cake. Enjoy!
