📖 Instructions

1. Preheat your oven to 350°F (175°C). This is important! An even temperature is key for angel food cake.
2. In a large bowl, sift together 1 cup of cake flour, 1 ½ cups of granulated sugar, and ¼ teaspoon of salt. Sifting ensures a light and airy texture. Don't skip this step!
3. In a separate, very clean and grease-free bowl (this is crucial!), beat 12 large egg whites with ½ teaspoon of cream of tartar until stiff but not dry peaks form. The bowl and beaters *must* be clean! Any trace of fat will prevent the egg whites from whipping properly.
4. Gradually add the sifted dry ingredients to the egg whites, folding gently with a rubber spatula. Do this in three additions, being careful not to deflate the egg whites. We want to keep all that air inside!
5. Divide the batter in half. In one half, gently fold in ½ cup of unsweetened cocoa powder, sifted. Make sure there are no lumps of cocoa powder!
6. Lightly grease (or spray with baking spray *with flour*) a 10-inch angel food cake pan. Do NOT use a non-stick pan. The cake needs to grip the sides to rise properly. My grandma made this mistake once, and it was a disaster. Trust me on this one!
7. Spoon alternating layers of vanilla and chocolate batter into the prepared pan. Start with either vanilla or chocolate. For example, start with a layer of vanilla, then chocolate, then vanilla again. You can swirl the layers slightly with a knife for a marbled effect, if you like.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
9. Invert the cake pan immediately onto a wire rack. This prevents the cake from collapsing. Let it cool completely in the pan before removing. Seriously, be patient! This could take an hour or two. I know it’s tempting to peek, but resist!
10. Once cooled, run a thin knife or spatula around the edges of the pan to loosen the cake. Invert onto a serving plate.
11. Prepare the Chocolate Ganache: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt 1 cup of semi-sweet chocolate chips with ½ cup of heavy cream until smooth. Stir until combined.
12. Let the ganache cool slightly, then pour it over the cake, allowing it to drip down the sides. Decorate with chocolate shavings or fresh berries, if desired. I think raspberries are just the perfect little touch!
13. Slice, serve, and prepare to be amazed! Watch those faces light up. It’s worth all the effort, trust me.
14. Enjoy this cake responsibly. Eat it with friends, tell stories, and enjoy life to the fullest! You know, life's too short for boring desserts, right?