Chocolate Marbled Angel Food Cake with Coffee Cream & Raspberry Jam

Directions

Preheat the oven to 350℉ (180℃).

In a small bowl, combine the cocoa, water, and almond extract until blended.

Set aside to cool.

Beat the egg whites with the cream of tartar until soft peaks form.

Gently beat in the sugar, salt, and vanilla until the peaks retain their shape when the whisk is removed.

Gradually fold in the flour until well blended.

Remove 2 cups of batter and combine it with the cocoa mixture.

Pour half of the light batter into an ungreased 10-inch tube pan with removable bottom.

Pour the chocolate batter over the light.

Finally, top with the remaining light batter.

Gently swirl mixture with a knife to help remove any air bubbles and to create a marble pattern.

Bake in the middle of the oven for 40 to 45 minutes until the cake is springy and begins to pull away from the sides of the pan.

The cake will rise, crack on the top, and then fall slightly.

This is normal.

Remove from the oven and invert the pan over the neck of a bottle until the cake is completely cool, about 1 hour.

Gently loosen the sides and remove the cake from pan.

Place it on a serving plate.

A serrated knife makes cutting the cake much easier.

Cut the cake into two layers horizontally. Remove the top layer, and set aside.

Spread the raspberry jam evenly over the bottom layer.

Place the top layer on top.

Whip the cold cream with coffee powder and sugar until stiff.

Spread the coffee cream over the top layer evenly.

Chill in the fridge for at least 1 hour or until the cream and jam have set.

Cut into slices and serve.