#3: Chocolate-Speckled Espresso Angel Food Cake



ImageFood from the Angels indeed!

This cake was heavenly!  I know cliche, but I couldn’t help it.  Such an easy recipe for such a delicious, simple summer cake.  It took me about an hour and 15 minutes from start to finish.  I think a garnish of Hershey’s Syrup or a few Hershey Kisses would add that special touch from simple to elegant.  But, that my friend, is up to your imagination.  


  • 1 package (16 oz) angel food cake mix
  • 1 cup water
  • 1/4 cup espresso or coffee liquour
  • 1/4 teaspoon almond extract (or vanilla)
  • 1 square (1 ounce) semisweet baking chocolate, grated


  1. Place a rack in center, or 1 below center, of the oven and preheat oven to 325 degrees. Set aside an ungreased 10-inch tube pan.
  2. Place the cake mix, water, espresso/coffee liquor, and flavored extract in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute. Stop machine, scrape sides, then increase mixer speed to medium and beat for 1 more minute. Fold in grated chocolate, with rubber spatula, until evenly distributed. Pour batter into pan, smoothing out top.  Place pan in oven.
  3. Bake cake until it is light brown and springs back when lightly pressed with your finger, 35 – 45 minutes. Remove pan from oven and immediately  turn it upside down over the neck of a glass bottle to cool for 1 hour. Run a long, sharp knife around th edge of cake and invert it onto rack, then invert it again onto a serving platter, so that it is right side up.


Note:  The Cake Doctor’s original recipe is called chocolate-speckled peppermint schnapps angel food cake.  I didn’t have schnaps, so I tweaked the recipe to the ingredients I had on hand.  If you like to make the peppermint version, you just replace the schnapps for the coffee liquor and peppermint extract in place of the almond extract.