Chocolate Angel Food Cake is a light, airy dessert that combines the delicate texture of traditional angel food cake with the rich, indulgent flavor of chocolate.
Made with a generous amount of egg whites and sifted dry ingredients, this cake is naturally fluffy and low in fat.
The addition of cocoa powder and instant espresso enhances the chocolate flavor, while orange zest provides a refreshing citrusy note that balances the sweetness.
Topped with thin slices of fresh orange for garnish, this Chocolate Angel Food Cake is not only a treat for the taste buds but also visually striking, making it a perfect choice for celebrations or special occasions..
In this post, I’ll walk you through the recipe, tips, variations, and health benefits of this decadent yet light treat.
Let’s dive into how to make this Chocolate Angel Food Cake and why it should become a regular in your baking rotation!
Why You’ll Love This Recipe
✔ Light and Fluffy Texture: Thanks to the whipped egg whites, this cake is incredibly light.
✔ Chocolate Flavor: The subtle chocolate flavor adds depth while maintaining the cake’s airy texture.
✔ Low Fat: Angel food cake is naturally low in fat, making it a guilt-free treat.
✔ Perfect for Special Occasions: Whether it’s for a family gathering or a special celebration, this cake is sure to impress.
✔ Versatile Toppings: You can pair it with a variety of toppings such as whipped cream, fresh berries, or even a drizzle of chocolate sauce.
How To Prepare Chocolate Angel Food Cake?
Recipe Overview
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Course: Dessert
Cuisine: American
Calories: 135 kcal
Yield: 10 servings
Equipment Needed
Before starting, gather these essential tools for a smooth baking process:
- Angel food cake pan (typically 10-inch tube pan)
- Electric mixer or stand mixer
- Mixing bowls (large and medium)
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 ¼ cups (5 ounces) cake flour
- 1 7/8 cups (188g) powdered sugar, sifted
- 1 ¼ cups (3.75 ounces) cocoa powder, divided
- 1 7/8 cups (188g) egg whites (approximately 15 large egg whites), at room temperature
- 1 ½ teaspoons cream of tartar
- 1 cup (200g) granulated sugar
- 2 ½ teaspoons instant espresso
- 5/8 cup (about 155g) boiling water
- 1 ¼ tablespoons zest from about 1 ¼ oranges
- 1 ¼ oranges, sliced thin for garnish
- 1 ¼ teaspoons vanilla extract
- Pinch of salt
How to Make Chocolate Angel Food Cake
1. Preheat the oven:
Preheat your oven to 325°F (163°C). Prepare a 10-inch angel food cake pan by ensuring it is not greased. The batter needs to climb the sides of the pan to rise properly.
2. Mix dry ingredients:
In a large bowl, sift together the cake flour, powdered sugar, 1 cup of the cocoa powder, and a pinch of salt. Set aside.
3. Whip egg whites:
In a separate, large mixing bowl, combine the egg whites, cream of tartar, and vanilla extract. Use an electric mixer to beat on medium speed until soft peaks form.
4. Add sugar and espresso:
Gradually add in the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Once the sugar is incorporated, add the instant espresso and continue beating until stiff peaks form.
5. Prepare the cocoa-water mixture:
In a small bowl, mix the boiling water and the remaining ¼ cup cocoa powder. Stir until smooth, then let it cool slightly.
6. Fold ingredients:
Gently fold the sifted dry ingredients into the whipped egg whites, a little at a time. Once the dry ingredients are incorporated, carefully fold in the cocoa-water mixture. Be sure to do this slowly to maintain the airy texture of the egg whites.
7. Bake:
Pour the batter into the prepared angel food cake pan. Use a spatula to smooth the top evenly. Bake for 35-40 minutes or until the top springs back when lightly touched.
8. Cool:
Once baked, remove the cake from the oven and immediately invert the pan to cool. This helps prevent the cake from collapsing. Let it cool completely, about 1 to 2 hours.
9. Serve:
Once cooled, run a knife around the edges of the pan to release the cake. Transfer it to a serving plate. Garnish with thin orange slices and additional zest.
Special Note
One of the best things about angel food cake is its versatility. While this recipe focuses on chocolate, you can experiment with different flavors by adding fruit purees, extracts, or other mix-ins like chocolate chips.
Just keep in mind that the delicate nature of the cake means you don’t want to overdo it with heavy ingredients that could weigh it down.
If you’re feeling particularly adventurous, you can also top the cake with whipped cream, fresh berries, or even a drizzle of melted chocolate for extra indulgence. This cake pairs perfectly with a scoop of vanilla ice cream too!
Serving Suggestions
You can enjoy this cake as is, or dress it up in many ways to make it even more irresistible:
1. Whipped Cream: Top with freshly whipped cream for a rich contrast to the light cake texture.
2. Chocolate Ganache: Drizzle with homemade chocolate ganache for a more indulgent treat.
3. Fresh Berries: Add a handful of fresh berries like raspberries or strawberries for a burst of freshness and color.
4. Dusting of Powdered Sugar: For a simple, elegant finish, dust the cake with powdered sugar right before serving.
Tips And Variations
Tips:
- Make sure your egg whites are at room temperature before you begin whipping them. This helps them whip better and results in a fluffier cake.
- If you don’t have an angel food cake pan, you can use a tube pan or even a bundt pan, though the cake may not rise as perfectly.
- Don’t skip the sifting step. Sifting the dry ingredients ensures they blend smoothly into the egg whites and helps avoid lumps.
Variations
- Mint Chocolate: Add 1 teaspoon of mint extract for a refreshing mint-chocolate twist.
- Coffee Infused: Add 1-2 teaspoons of instant coffee to the cocoa powder to create a mocha-flavored angel food cake.
- Nutty Crunch: Fold in chopped nuts, like toasted almonds or hazelnuts, for added texture and flavor.
Health Benefits
While this Chocolate Angel Food Cake is undeniably a treat, it still has some health benefits compared to other desserts. Here’s why:
1. Low in Fat: The use of egg whites instead of whole eggs keeps the fat content low. This makes it a lighter option compared to more traditional cakes.
2. High in Protein: The egg whites provide a good amount of protein, which can help keep you feeling full longer.
3. Low in Calories: At only 135 calories per serving, you can enjoy a slice of cake without feeling too guilty.
Conclusion
Chocolate Angel Food Cake is a delightful twist on the traditional airy dessert, combining the light, fluffy texture of angel food cake with the rich, decadent flavor of chocolate.
Its delicate crumb and sweet, chocolaty taste make it a perfect treat for any occasion, from casual gatherings to special celebrations.
Whether served on its own or paired with a light frosting or fresh berries, this cake is sure to satisfy any sweet tooth while still feeling light and indulgent.
The balance of flavors and textures makes it an unforgettable dessert that will leave everyone asking for more.
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Chocolate Angel Food Cake
Equipment
- Angel food cake pan (typically 10-inch tube pan)
- Electric mixer or stand mixer
- Mixing bowls (large and medium)
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 ¼ cups 5 ounces cake flour
- 1 7/8 cups 188g powdered sugar, sifted
- 1 ¼ cups 3.75 ounces cocoa powder, divided
- 1 7/8 cups 188g egg whites (approximately 15 large egg whites), at room temperature
- 1 ½ teaspoons cream of tartar
- 1 cup 200g granulated sugar
- 2 ½ teaspoons instant espresso
- 5/8 cup about 155g boiling water
- 1 ¼ tablespoons zest from about 1 ¼ oranges
- 1 ¼ oranges sliced thin for garnish
- 1 ¼ teaspoons vanilla extract
- Pinch of salt
Instructions
Preheat the oven:
- Preheat your oven to 325°F (163°C). Prepare a 10-inch angel food cake pan by ensuring it is not greased. The batter needs to climb the sides of the pan to rise properly.
Mix dry ingredients:
- In a large bowl, sift together the cake flour, powdered sugar, 1 cup of the cocoa powder, and a pinch of salt. Set aside.
Whip egg whites:
- In a separate, large mixing bowl, combine the egg whites, cream of tartar, and vanilla extract. Use an electric mixer to beat on medium speed until soft peaks form.
Add sugar and espresso:
- Gradually add in the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Once the sugar is incorporated, add the instant espresso and continue beating until stiff peaks form.
Prepare the cocoa-water mixture:
- In a small bowl, mix the boiling water and the remaining ¼ cup cocoa powder. Stir until smooth, then let it cool slightly.
Fold ingredients:
- Gently fold the sifted dry ingredients into the whipped egg whites, a little at a time. Once the dry ingredients are incorporated, carefully fold in the cocoa-water mixture. Be sure to do this slowly to maintain the airy texture of the egg whites.
Bake:
- Pour the batter into the prepared angel food cake pan. Use a spatula to smooth the top evenly. Bake for 35-40 minutes or until the top springs back when lightly touched.
Cool:
- Once baked, remove the cake from the oven and immediately invert the pan to cool. This helps prevent the cake from collapsing. Let it cool completely, about 1 to 2 hours.
Serve:
- Once cooled, run a knife around the edges of the pan to release the cake. Transfer it to a serving plate. Garnish with thin orange slices and additional zest.