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Growing up my mom always catered to us on our birthdays. We chose what we wanted to have for dinner and what kind of cake - this year for her birthday, I made her dinner and made her this cake. This cake would also be a wonderful treat to make on Mother's Day.
Chocolate Covered Angel Food Cake
1 3/4cups sugar
1/4 tsp. kosher salt
1 cup cake flour
12 egg whites, room temperature
cup warm water
1 tsp. vanilla citrus extract {e.g. Fiori di Sicilia}
1 1/2 tsp. cream of tartar
1 cup dairy-free chocolate chips {e.g. Enjoy Life brand}
Strawberries, stems removed
Preheat oven to 350° F.
In a food processor, blend sugar for 2 minutes until it is very fine. Sift half of the sugar with salt and cake flour. Set aside remaining sugar.
In a large bowl, whisk egg whites, water, extract, and cream of tartar. About 2 minutes. Slowly add the reserved sugar, then using a hand mixer, beat continuously at medium speed until medium peaks form. Gently sift the flour mixture atop the foam. Gently fold in flour until completely incorporated.
Spoon batter into an ungreased bundt or tube pan. Bake for 35 minutes, then check doneness with a wooden skewer. It should come out dry. If not, continue baking until done.
Cool upside down on a cooling rack for best cake height, at least one hour.
Once cake is cooled, carefully remove from pan and place on cake stand. *Tip: place wax paper sheets underneath cake for minimal mess.
In a microwave safe bowl, melt the chocolate chips. Stirring every 30 seconds. The chocolate should be glossy. Gently spoon chocolate over the cake, allowing it to artfully drip down the sides.
Garnish with whole strawberries.

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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