Angel Wings

From the kitchen of Carly

Broiled angel food cake gets dipped in dark chocolate and topped with crushed peppermint candy. Crispy edges, creamy center, and a sophisticated candy cane crunch that tastes like the holidays without the fuss.

Angel Wings

Angel food cake halves toasted under the broiler, then dipped in melted dark chocolate and topped with crushed candy canes. The contrast between the cake's crispy-edged exterior and pillowy crumb is what makes this work, plus the peppermint cutting through all that chocolate richness. Fast enough for a weeknight, fancy enough to set out for guests.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1/2prepared angel food ring cake, cut into 8 wedges
  • 8mini candy canes
  • 8 ozdark chocolate

Instructions

  1. Position a rack under the broiler and turn it on. Lay the cake wedges on their sides, cut each one crosswise in half, and arrange them on a baking sheet. Slide the sheet under the broiler and let the tops turn brown, anywhere from 2 to 5 minutes. While that happens, blitz the candy canes in a food processor to coarse crumbles, then melt the dark chocolate in a bowl by microwaving in short bursts, stirring every 15 seconds, until completely smooth, 1 to 2 minutes. Dip the untoasted side of each cake piece into the chocolate, set them chocolate side up on a platter, and scatter the crushed candy over the top.

Tips from the kitchen

  • Don't skip the broiler step. Those caramelized edges matter texture-wise and give you the contrast that makes the dish taste intentional.
  • Pulse your candy canes in a food processor instead of crushing them by hand. You'll get even pieces that stick to the chocolate without being crushed to powder.
  • Dip the untoasted side of the cake into the chocolate so the crispy top stays crispy and visible. Let it set on a plate instead of trying to balance it on a rack.
  • Use chocolate at least 70 percent cocoa. The deeper the chocolate, the less sickly-sweet this gets, and peppermint plays beautifully against that bitterness.

Variations

  • Swap the peppermint for crushed candied ginger or lemon zest. Both brighten the chocolate without the holiday associations.
  • Use white or milk chocolate instead of dark if you want something sweeter. The peppermint still cuts through, but less aggressively.
  • Skip the broiler and toast the cake wedges in a 400-degree oven for 5 to 7 minutes if you prefer gentler browning.
  • Drizzle melted white chocolate over the dark chocolate layer before sprinkling the candy. It adds richness and looks intentional on the plate.

Make ahead and storage

Serve the same day for best texture, since the crispy edges soften over time. Leftovers (if any) keep covered at room temperature for up to 24 hours, though the cake will lose its crunch.