There is not a tradition I enjoy more than celebrating birthdays. Growing up, we always had “birthday week”, which was an entire week devoted to the birthday boy or girl. We were able to choose the meals we ate that week, we did special activities, and then there was the cake. My mom always went all out when it came to our birthday cake! She’d create whatever we wanted, no matter how complicated it was.

Chocolate Angel Food Cake 5

As a mom, I’ve happily taken on the part of carrying on birthday traditions with my own family. My kids love birthday week—who wouldn’t? The only thing is, I’m not the best cake decorator in the world. I just don’t have the same kind of talent my mom had when it comes to making specially decorated birthday cakes.

Chocolate Angel Food Cake 5

Luckily, every one of my family members’ favorite cake is angel food cake. They love it simply made, with a little whipped cream and strawberries. I’ve always tried fancying it up some, but haven’t had much luck, until now.

Chocolate Angel Food Cake 5

For my husband’s recent birthday, he wanted angel food cake. Knowing how he loves chocolate, I decided to make a chocolate angel food cake. Then, I took some of my favorite products from Shari’s Berries to fancy up his cake. Dipped Strawberries on top of pillows of whipped cream made a simple cake look absolutely stunning! I also added a few Chocolate Dipped Pretzels to the center for extra effect. To make it even more festive, I decorated the table with a few Birthday Brownie Pops. My finished cake was worthy of a birthday celebration as special as my husband.

Chocolate Angel Food Cake

When you are decorating a birthday cake, think beyond rich buttercream frosting and look to other treats, like Shari’s Berries Dipped Strawberries, for a beautiful presentation. It’s definitely one way to make a birthday extra special.

Chocolate Angel Food Cake

 

Chocolate Angel Food Birthday Cake

Ingredients:

1 cup cake flour
3/4 cup plus 2 tablespoons sugar
¼ cup high-quality dutch cocoa
12 egg whites
1-1/2 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup sugar
2 teaspoons vanilla

Directions:

Preheat oven to 375°. In a small bowl, whisk together cake flour, 3/4 cup sugar plus 2 tablespoons sugar and ¼ cup cocoa powder. In a large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tablespoons at a time, beating on high speed until meringue holds stiff peaks. Remove mixer bowl. Gently fold in vanilla. Sprinkle flour/sugar mixture, 1/4 cup at a time, over meringue, folding (not mixing) in gently until flour mixture disappears. Spoon batter into ungreased 10-inch tube pan. Gently pound the bottom of the pan on a hard surface (countertop) to remove air pockets. Bake 30-35 minutes until top is browned and springs back when touched with finger. Invert pan over a glass long-neck bottle, like a ketchup bottle, until completely cool. Take a knife and run it around the edge and center of the pan, gently removing cake. Invert onto a cake stand. Top with dipped treats.
Serve with whipped cream and strawberries, or powdered sugar.