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Chocolate Angel Food Cake with Nutella Ganache Sauce

Chocolate Angel Food Cake with Nutella Ganache Sauce. A light as air chocolate angel food cake with a warm, ultimately indulgent Nutella ganache sauce.

Chocolate Angel Food Cake with Nutella Ganache Sauce close up image of singe slice on a white plate

Chocolate Angel Food Cake with Nutella Ganache Sauce

I recently ran a poll on our Facebook Page asking fans to vote for a favourite dessert flavour. Fans were asked which would be the one that they would be most drawn to on a restaurant menu.

Not surprisingly, chocolate outnumbered its nearest rival, lemon, with over twice as many votes.

I promised our page fans a new chocolate dessert recipe in honour of their favourite flavour’s victory and here it is, in all its gorgeous chocolate glory.

It was also a surprise for our Nutella loving daughter who also happens to adore angel food cake. This recipe got a big stamp of approval from her.

Toasted hazelnuts make a terrific garnish for serving this cake, while giving it extra flavour and a great textural crunch. Simply roast them on a cookie sheet for about 10 minutes in a preheated 350 degrees F oven.

If the skins are still on the hazelnuts when you roast them, remove the skins by rolling the nuts in a folded tea towel. Add the nuts to one half of the towel, fold over and roll the nuts inside using your palms.

Dark Chocolate Chips, to melt and dip the biscotti

50% cocoa dark chocolate chips.

I like dark chocolate chips at 50% cocoa content for this recipe but milk or semisweet chips are good too. 

Originally Published Feb 23, 2012. Updated July 2019.

Love chocolate desserts? Be sure to browse this incredible collection of Favourite Chocolate Recipes from the past 10 years on Rock Recipes.

Best Chocolate Dessert Recipes image collage with title text for Pinterest

Best Chocolate Dessert Recipes

 

Like this Chocolate Angel Food Cake recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

Chocolate Angel Food Cake with Nutella Ganache Sauce photo with title text for Pinterest

 
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Chocolate Angel Food Cake with Nutella Ganache Sauce close up image of singe slice on a white plate
Yield: 16 servings

Chocolate Angel Food Cake with Nutella Ganache Sauce

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

A light as air chocolate angel food cake with a warm decadent, ultimately indulgent Nutella ganache sauce.

Ingredients

  • 1 1/4 cups icing sugar, powdered sugar
  • 1/2 cup all purpose flour
  • 1/2 cup cake flour
  • 1/3 cup cocoa
  • 12 egg whites
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 1/2 tsp cream of tartar
  • 1 cup white sugar, fine sugar is best

For the Nutella Ganache Sauce

  • 1/2 cup whipping cream
  • 1/2 cup Nutella
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Sift together twice the icing sugar, all purpose flour, cake flour and cocoa. Set aside.
  3. Beat together the egg whites, salt vanilla extract ans cream of tartar until soft peaks form.
  4. Gradually add the sugar, a couple of tablespoons at a time.
  5. Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated. Over mixing will deflate the batter.
  6. Transfer the batter to an UNGREASED 10 inch tube pan.
  7. Bake at 350 degrees for 50 -60 minutes or until the cake springs back to the touch at the center. Angel-food cake needs to be cooled in the pan upside down. You can use a soda bottle in the center of the tube pan to keep the surface of the cake off the counter top or you can stack cookbooks 10 inches apart and let the edges of the pan rest on the books. This step is important so that the cake does not fall after baking.
  8. When completely cooled, run a sharp knife around the outer edge and around the center post of the tube pan and gently shake the cake out of the pan onto a serving plate. Serve with warm Nutella Ganache Sauce and a garnish of freshly toasted chopped hazelnuts.

To make the Nutella Ganache Sauce

  1. Simply melt together the whipping cream, chocolate chips and Nutella over low heat or in a double boiler until smooth.
  2. Serve warm over the cake. This also makes a terrific sundae topping.

Notes

Toasted hazelnuts make a terrific garnish for serving this cake, while giving it extra flavour and a great textural crunch. Simply roast them on a cookie sheet for about 10 minutes in a preheated 350 degrees F oven.

If the skins are still on the hazelnuts when you roast them, remove the skins by rolling the nuts in a folded tea towel. Add the nuts to one half of the towel, fold over and roll the nuts inside using your palms.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 280Total Fat 8gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 84mgCarbohydrates 48gFiber 2gSugar 39gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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Simply Tia

Saturday 25th of February 2012

WOW Barry! This look really really good!!! And your photo is just absolutely beautiful!

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