Warning – this post is not gluten free!
Do not let the “angel food” part of the title deceive you, this is an extremely rich NOT low calorie bit of yumminess!
I received the idea for this in a belated bridal shower gift that came in the mail this week. Since the theme for the shower was cooking/food, this person sent the most awesome gift. In it was a recipe for “Hidden Treasure Cake”, which I have learned now is an angel food cake but with a chocolate filling inside and chocolate glaze on top. The package included how to make it, AND all the bakeware/ingredients to go with it! Seriously one of the most creative gift ideas I think I’ve ever seen, and well, I just couldn’t wait to try out the recipe, so I made it this weekend
Now let me preface this with, I am NOT a baker. I cook many things, but making cakes and pies etc. is not my specialty by any means. So you’ll have to bear with me if my cake looks a little “amateur”. Actually, I am pretty sure that this is the first cake I have ever made on my own. So keep that mind, haha.
So this entire ensemble of steps is a bit involved probably for my first cake, but that’s ok, I’m up for the challenge!
Hidden Treasure Filling Ingredients:
32 Marshmallows (8 oz)
1/4 tsp salt
1/3 cup water
6 oz. chocolate chips
1 cup heavy cream, whipped
1/8 tsp. almond extract
Making the filling –
Stir the marshmallows, salt and water in a pan on med. heat until they are all melted, take off heat and add choc. Stick in the fridge for 10 min. Meanwhile, whip up heavy cream. Add almond extract, and fold with marshmallow mixture.
Filling the Cake:
Using a long serrated knife, cut off the top of the cake (I cut off maybe 3/4″ or so). Then, using a grapefruit knife , cut out a trench in the remain cake. Just be careful not to cut the sides or cut too far down! Save the pieces that you cut out. Use half of the filling to fill in the trench, replace the pieces of cake that you took out, pressing down slightly, and top with the rest of the filling. Then put the top of the cake back on and chill in the fridge for a few hours.
Chocolate Fondant Glaze:
2 tbs. shortening
1/4 cup light corn syrup
3 tbs. water
6 oz. chocolate chips
Combine shortening, corn syrup, and water in pan on Med. until just boiling over (stir constantly!). Remove from heat, and add in chocolate. Let cool 2-3 minutes until consistency is good for spreading. Glaze your cake!
I also decided to top it with raspberries and show it off on my beautiful Waterford Ballet Ribbon China The raspberries are good for a couple of things. One, I LOVE raspberries and they should marry chocolate. Two, they look pretty, and three, they have now outlined portion sizes of what an appropriate cake slice should be, so I don’t eat all of this cake at once – I’m still trying to give away as much as I can, cause it’s a REALLY bad idea to have yummy chocolate cake around while I am trying be healthy and work out. Seriously, this one slice replaced my dinner tonight just so I could afford the calories, because I couldn’t turn down such rich chocolately goodness. Overall, not too bad for my first cake ever!
I also realized during this that I don’t own a cake tray, hence the use of the large dinner plate to put my cake on…
Hmm now what do I do with those 12 egg yolks I have leftover?