Cinnamon Chocolate Angel Food Cake with Fresh Blackberries and Local Honey
12
servingsLocal chef Shannon Johnson shares a blackberry recipe that's decadent, but still on the healthy side.
Ingredients
- 1/4 cup
Dutch processed cocoa
- 1 teaspoon
cinnamon
- 2 teaspoon
vanilla extract
- 1/4 cup
boiling water
- 1 3/4 cup
granulated sugar
- 1 cup
sifted cake flour
- 1/4 teaspoon
kosher salt
- 16
large egg whites
- 2 teaspoon
cream of tartar
- 2 cups
blackberries
- 16 oz.
Greek yogurt
lavender and local honey for garnishing
Directions
Preheat oven to 350 degrees.
Using a medium mixing bowl and whisk, combine cocoa, cinnamon, vanilla extract, and boiling water until a smooth consistency is reached.
In a separate container combine 3/4 cup of sugar, cake flour, and salt. Use a whisk to aerate and blend.
In a stand mixer, beat egg whites on medium speed until frothy, add cream of tartar, and beat until soft peaks are achieved.
Beat in the reserved cup of sugar in four to five batches until stiff peaks are achieved. Add 1 cup of the egg white mixture to the cinnamon cocoa mixture and whisk until homogenous.
Dust flour mixture over egg whites in four to five batches, gently folding in each dusting with a fine wire whisk. Whisk together the egg white and cocoa mixture and fold the batter until uniform.
Pour batter into an ungreased 10" tube pan until it’s 3/4 of an inch from the top. Run a skewer or butter knife through the batter to eliminate any air pockets. Bake for 40 minutes. When done the cake will be risen out of the pan and the surface will show deep cracks.
Invert cake over a clean sheet pan lined with parchment paper and allow to cool for about 1.5 hours.
- To Serve:
Carefully remove the cake from the pan. Cut into 12 equal slices and garnish with your favorite Greek yogurt, fresh blackberries, fresh lavender, and local honey.
Note!
- Unlike other cake varieties, angel food has no fat!
Notes about Blackberries
Did You Know?
Blackberries have one of the highest antioxidant levels of any fruit. They’re also rich in vitamin C and fiber, which have been shown to help reduce the risks of certain cancers. Blackberries are low in calories and carbohydrates and have no fat, which makes them popular in low carb and low calorie diets.
How to Choose:
Blackberries should have a rich, deep purple-y black hue. Pass up berries with hulls attached, as this indicates premature picking. Check them for mold, and bypass containers that are sticky or stained.
Storing Wisdom:
Place your unwashed blackberries in a single layer on a plate and cover them loosely. Then place them into the refrigerator, where they’ll last for two to three days.
