Chocolate Angel Food Cake
Chocolate Angel Food Cake is a light, airy dessert made with egg whites, sugar, and cocoa powder. Its delicate texture comes from the whipped egg whites, which are gently folded with dry ingredients. The cake has a subtle chocolate flavor, often paired with whipped cream or berries for added sweetness.
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.
Notes
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!