Ina Garten's Black and White Angel Food Cake | Barefoot Contessa | Food Network

What's better than angel food cake? Ina's Black and White Angel Food Cake with chocolate chunks and a rich chocolate ganache topping! #InaGarten #BarefootContessa #FoodNetwork #AngelFoodCake Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/4bYoWBu Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Black and White Angel Food Cake Recipe courtesy of Ina Garten Level: Intermediate Total: 2 hr 15 min Prep: 30 min Inactive: 1 hr Cook: 45 min Yield: 8 servings Ingredients 2 cups sifted superfine sugar (about 1 pound) 1 1/3 cups sifted cake flour (not self-rising) 1 1/2 cups egg whites at room temperature (10 to 12 eggs) 3/4 teaspoon kosher salt 1 1/2 teaspoons cream of tartar 1 teaspoon pure vanilla extract 1/2 cup coarsely grated semisweet chocolate For the glaze: 1/2 pound semisweet chocolate chips 3/4 cup plus 1 tablespoon heavy cream Directions Preheat the oven to 350 degrees F. Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan. For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake. Reprinted from Barefoot Contessa at Home, Copyright 2005 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   Ina Garten's Black and White Angel Food Cake | Barefoot Contessa | Food Network    • Ina Garten's Black and White Angel Food Ca...