Luis Troyano's recipe for Chocolate & Raspberry Angel Food Cake

Published Thursday, Nov 5 2015, 19:20 GMT  |  By  |  Add comment
We're already planning our festive bakes here in the Reveal office and we're very excited about the forthcoming Foodies Festival Christmas.

This year's Bake Off Winner Nadiya Jamir Hussain joins a stellar line up of celebrity chefs and cooks in the special festive events. Among the line up is last year's runner up Luis Troyano, who shares this very special recipe for his New Year chocolate & raspberry angel food cake from his book, Bake It Great.

 New Year chocolate & raspberry angel food cake by luis troyano from  'Bake it Great by Luis Troyano, published by Pavilion'.

© claire winfield

'This American cake originated in the nineteenth century and gets its name from the light, airy texture that is said to be like the food of angels,' Luis writes.

'My version has cocoa powder added to it, tempering the traditional sweetness of the cake. Coated in a smooth dark chocolate ganache and topped with raspberries adorned with gold leaf, is there a better cake to welcome in the New Year?

'It's really simple to make, but you will need an angel food cake tin. This tin has a loose bottom and little feet, as the cake is cooled upside down to help it stay light and fluffy. Don't be tempted to grease the tin; the cake clings to the sides, which helps prevent it deflating.'

TIP: This cake uses a lot of egg whites, so when making it I buy egg whites in a carton.


  • Essential equipment:
  • A 25cm/10 inch angel food cake tin
  • A kitchen mixer fitted with a whisk
  • A disposable piping bag fitted with a 2mm plain round nozzle
  • For the cake
  • 30g unsweetened cocoa powder
  • 50ml boiling water
  • 2 tsp vanilla paste
  • 125g plain flour
  • 350g caster sugar
  • 14 medium egg whites (420g)
  • 2 tsp cream of tartar
  • For the chocolate ganache
  • 250g dark chocolate, coarsely chopped
  • 250ml double cream
  • Decoration
  • 50g white chocolate, coarsely chopped
  • 140g fresh raspberries
  • 3 sheets edible gold leaf


1 Preheat the oven to 170°C fan/190°C/ 340°F/gas 5.

2 Whisk together the cocoa powder and boiling water in a bowl until smooth. Whisk in the vanilla paste.

3 Sift together the flour and 140g of the sugar and set aside.

4 In a spotlessly clean mixing bowl, whisk the egg whites until soft peaks form. Add the cream of tartar and whisk again briefly. Add the remaining caster sugar while whisking until the whites are thick and glossy and form very stiff peaks.

5 Take a cupful of the egg whites and add to the bowl with the cocoa mixture; whisk together and set aside.

6 Sift the flour mixture into the egg whites in four batches, using a balloon whisk to gently fold it in. Add the cocoa mixture and gently whisk until well combined. Pour the mixture evenly into the tin and run a knife around the edge to get rid of any air pockets.

7 Bake for 40 minutes or until a skewer inserted in the centre comes out completely clean. The top of the cake should feel firm and the surface will have cracks like a soufflé. Take the cake out of the oven and immediately turn the tin upside down and leave to cool completely for about 90 minutes.

8 Remove the cooled cake from the tin. Run a thin palette knife around the outer side of the tin and use a thin, flat skewer to loosen the cake around the centre core. Push the cake out of the tin. Run the palette knife around the base; the cake should come free. Place it on a wire rack with a roasting tin underneath it.

9 To make the chocolate ganache, put the chocolate in a heatproof bowl. Bring the cream to the boil in a small saucepan, pour over the chocolate and leave to stand for 10 minutes.

10 Using a balloon whisk, stir the mixture until smooth and glossy. While the ganache is still warm pour it over the cake, starting on the top so it runs down the sides and covers it completely. You can use a palette knife to spread the ganache. Set aside to cool.

11 For the decoration, melt the white chocolate in a small bowl placed over boiling water or in a microwave. Place in a piping bag fitted with a 2mm plain round nozzle and leave to cool and thicken slightly.

12 Place the cake on your presentation plate. Pipe a design on the top of the cake using the white chocolate and then place a ring of raspberries around the outer edge. Place a little gold leaf on each raspberry, using a small brush.

Prep Time

60 minutes

Cook Time

40 minutes, plus cooling Optimum oven position and setting: centre and fan

Nutrition Information

Serves 12

TIP 2: Recovering a split chocolate ganache
Sometimes when making a chocolate ganache it will split, due to the fat from the cream separating. I also find that the higher the cocoa content in the chocolate the more susceptible it is to splitting.
To recover a split ganache, whisk in a little boiling water, 1 tablespoon at a time, and the mixture will emulsify and become smooth again. Don't be tempted to add cream or milk, as that will make it worse.

Bake It Great is published by Pavilion Books

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