Mmmmm…Chhhhocolate…

Holy shitballs y’all!

Last week while looking for a new dessert for Fourth of July, the following words caught my attention: Chocolate Angel Food Cake.

yeah…you read that correctly: CHOCOLATE ANGEL FOOD CAKE!

Did you know this existed? I had no clue! Which seems very negligent of me, since angel food cake is one of my favorites.

I’m sure Pinterest and Google can provide you 7 gazillion from-scratch recipes, but if you’re short on time or the wherewithal or you just don’t want to, then add ½ cup of cocoa powder to a box of angel food cake mix and follow the directions on the the box.

Below is my version of the trifle recipe I found using chocolate angel food cake. And by “I found,” I mean Ann found and sent to me with an enthusiastic suggestion that I make it. I think it’s a great summer dessert for special occasions. Or any time, really, since it’s so easy to throw together. And honestly, what pairs better than strawberries and angel food cake except strawberries and chocolate? I mean, AFTER strawberries and champagne, of course.

Okay, okay…one quick note if you hate strawberries: please do NOT let that stop you from trying this. I think any berry, particularly blueberries, would make a good substitute.

Chocolate Strawberry Trifle

• 1 Angel Food Cake Mix
• ½ cup cocoa powder
• 1 ¼ cup water (or amount listed on cake mix directions)
• 3 cups plain Greek yogurt
• ¼ cup honey
• 1 tablespoon vanilla
• 1 ½ cups frozen strawberries, thawed
• 5-6 cups sliced fresh strawberries

Preheat oven to 350F. Whisk together cake mix and cocoa powder. Add water and with a mixer, mix on low for 30 seconds, scrape down the sides of the bowl with a spatula, and then mix on medium for one minute. Do not over mix. Pour batter into an ungreased 10” tube pan and bake for 35-45 minutes or until cake looks dry and cracked on top. Allow to cool completely and then cut into large chunks. Try not to “sample” too many chunks.

In a medium bowl, mix together the yogurt, honey, and vanilla. Purée the thawed frozen strawberries, using a food processor, blender, immersion blender, or your preferred implement of destruction. Add to yogurt and mix thoroughly.

In a trifle (or large glass) bowl, place ½ of the cake chunks along the bottom. Layer with ½ of strawberry yogurt mixture, spread evenly (read: as evenly as you can). Top with a layer of strawberry slices. Repeat layers. Refrigerate for 30 minutes before serving (note: the longer it’s refrigerated, the mushier the cake will be. Not necessarily an issue, however, your layers will start to lose their shape but definitely not their deliciousness!).