Chocolate Angel Food Cake
Chocolate Angel Food Cake is a light cocoa based sponge made from whipped egg whites, sugar, and flour, baked using no fat. The taste is airy, gently sweet, and deeply chocolate, lifted by espresso and bright orange zest.Chocolate Angel Food Cake and discovering new things is my job, guiding me toward fresh flavors and textures. The specialty lies in an airy crumb and rich cocoa depth free of heaviness.
Equipment
- Angel food cake pan (tube pan)
- Large mixing bowl
- Saucepan or heatproof bowl
- Fine-mesh sieve
- Electric mixer or stand mixer
- Rubber spatula
- Cooling rack
Ingredients
- 15 large egg whites at room temperature
- 1 cup cocoa powder about 3 oz, divided
- 1 cup cake flour about 4 oz
- 1¾ cups granulated sugar 12¼ oz, divided
- ½ cup boiling water
- ¾ teaspoon cream of tartar
- 2 teaspoons instant espresso powder
- Zest of 1 orange
- ¼ teaspoon salt
- 1 orange thinly sliced (for garnish)
Instructions
- Start by making the chocolate base. In a small bowl, combine half a cup of cocoa powder with the instant espresso.
- Carefully pour the boiling water over the mixture and stir until it becomes smooth and glossy. Set this aside and allow it to cool completely before using.
- Next, prepare the dry ingredients. Sift together the cake flour, the remaining half cup of cocoa powder, three-quarters of a cup of sugar, and the salt. This step helps keep the cake light and removes any lumps, so don’t skip it.
- Now move on to the egg whites. In a large, clean bowl, beat the egg whites until they become foamy. Add the cream of tartar and continue beating until soft peaks form. Slowly add the remaining one cup of sugar while beating, and continue until the egg whites are thick, glossy, and hold stiff peaks.
- Once the egg whites are ready, gently fold in the cooled chocolate mixture along with the orange zest. Use a spatula and a light hand so you don’t knock the air out of the batter.
- After that, add the dry ingredients. Sprinkle the sifted flour mixture over the batter in small portions, folding gently after each addition. Stop as soon as everything is just combined to keep the batter airy.
- Finally, spoon the batter into an ungreased angel food cake pan and smooth the top. Bake in a 350°F (175°C) oven for 40 to 45 minutes, or until the cake springs back when lightly touched.
- As soon as it comes out of the oven, invert the pan and let the cake cool completely before removing it. Finish by garnishing with thin slices of orange if desired.
Notes
Notes: Do not grease the pan; the batter needs to cling to the sides to rise properly. Folding gently is key to maintaining the airy texture. Serve with fresh berries or a light dusting of powdered sugar if desired.