How To Make – Chocolate Angel Food Cake

As a food lover and blogger, I’m always looking for ways to combine lightness with flavor. That’s why I absolutely adore Chocolate Angel Food Cake.

This cake is the perfect balance of airy texture and rich chocolate taste. It’s a unique twist on the classic angel food cake, and trust me, you won’t miss the heaviness of traditional chocolate cakes.

With just a few simple ingredients like egg whites, cocoa powder, and a touch of sweetness, you can make this melt-in-your-mouth dessert at home.

So, let’s get started!

What Is Chocolate Angel Food Cake?

Chocolate Angel Food Cake is a light and fluffy variation of the classic angel food cake, infused with rich cocoa powder for a subtle chocolate flavor.

Unlike traditional cakes that use butter or oil, angel food cakes rely on whipped egg whites to achieve their airy texture.

The result is a delicate, melt-in-your-mouth dessert that’s naturally low in fat and has a slightly sweet, chocolaty taste.

It’s perfect for chocolate lovers who want a lighter, less dense cake, and can be served on its own or paired with whipped cream, berries, or a drizzle of chocolate sauce for added flavor.

How To Prepare Chocolate Angel Food Cake?

Recipe Overview

Preparation Time: 25 minutes

Cooking Time: 30-35 minutes

Total Time: 60 minutes

Course: Dessert

Calories: 180

Cuisine: American

Yield: 1 cake (serves 10-12)

Kitchen Utensils Needed

Before we dive into the ingredients and instructions, here are a few kitchen essentials you’ll need to make this Chocolate Angel Food Cake:

• Angel food cake pan (preferably 10-inch)
• Electric mixer or hand whisk (for beating egg whites)
• Sifter or fine mesh sieve
• Rubber spatula
• Mixing bowls (preferably two – one for dry ingredients and one for egg whites)
• Cooling rack (for letting the cake cool upside down)

Ingredients

For the Cake:

• 3/4 cup (90g) all-purpose flour
• 3/4 cup (75g) powdered sugar
• 1/3 cup (30g) unsweetened cocoa powder (preferably Dutch-processed)
• 9 large egg whites (room temperature)
• 1 teaspoon cream of tartar
• 2/3 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup (100g) granulated sugar

For the Whipped Cream

• 2 1/2 cups (about 600ml) cold heavy cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup Dutch-process cocoa powder (such as Hershey’s Special Dark), plus more for dusting
• 1/4 teaspoon kosher salt

Instructions to Make Chocolate Angel Food Cake

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Prepare an angel food cake pan (or a tube pan) by not greasing it (the cake needs to “climb” the sides for the proper rise).

2. Prepare Dry Ingredients:

In a medium bowl, sift together the flour, powdered sugar, and cocoa powder to ensure they are fully combined and aerated. Set aside.

3. Whip Egg Whites:

In a large mixing bowl, beat the egg whites on medium speed until they start to foam. Add the cream of tartar, vanilla extract, and salt, then continue beating until the egg whites form soft peaks. Gradually add the granulated sugar, about 1 tablespoon at a time, and beat until stiff, glossy peaks form.

4. Fold in Dry Ingredients:

Gently fold the sifted dry ingredients into the whipped egg whites in 2–3 additions. Be careful not to deflate the egg whites. Use a spatula to fold until just combined.

5. Bake:

Pour the batter into the ungreased angel food cake pan. Use a spatula to smooth the top. Bake for 30–35 minutes, or until the cake is golden brown and a toothpick inserted comes out clean. The cake should rise well and have a firm texture.

6. Cool:

Immediately invert the pan onto a bottle or cooling rack to cool completely. This step helps the cake maintain its height and fluffy texture. Let it cool for at least an hour.

7. Make Whipped Cream:

While the cake is cooling, beat the cold heavy cream in a large mixing bowl until soft peaks form. Add the powdered sugar, vanilla extract, cocoa powder, and kosher salt. Continue to beat until stiff peaks form, creating a smooth and fluffy whipped cream.

8. Serve:

Once the cake has cooled, carefully run a knife around the edges of the pan to release the cake. Turn the pan over to remove the cake.

Slice the cake into 8 equal portions and serve each slice with a dollop of the whipped cream on top. Dust with additional cocoa powder, if desired.

Delicious Variations

1. Chocolate Hazelnut Angel Food Cake

Add a rich, nutty flavor to your chocolate angel food cake by incorporating finely ground hazelnuts into the dry ingredients. You can also top the cake with a hazelnut spread (like Nutella) or chopped roasted hazelnuts for added texture and flavor.

2. Chocolate Mint Angel Food Cake

Infuse the cake with a refreshing mint flavor by adding a few drops of mint extract to the batter. After baking, drizzle with a mint chocolate ganache or sprinkle crushed mint chocolate candies on top for a cool, minty twist.

3. Chocolate Raspberry Angel Food Cake

Pair the richness of chocolate with the tartness of fresh raspberries. You can fold some fresh or freeze-dried raspberries into the batter, or simply serve slices of the cake with a topping of raspberry sauce and whipped cream.

4. Mocha Chocolate Angel Food Cake

For a coffee-chocolate combination, add a teaspoon of instant coffee granules or espresso powder to the dry ingredients. This will enhance the chocolate flavor and add a rich coffee undertone, making it perfect for coffee lovers.

5. Chocolate Coconut Angel Food Cake

Give your chocolate angel food cake a tropical twist by folding in shredded unsweetened coconut into the batter. Top the cake with a sprinkle of toasted coconut flakes for a deliciously chewy texture that contrasts with the lightness of the cake.

Tips For Perfect Chocolate Angel Food Cake

1. Use Fresh Egg Whites: Make sure your egg whites are fresh for maximum volume when beating.

2. Don’t Grease the Pan: The cake needs to “climb” the sides of the pan while baking. Greasing it will prevent the cake from rising properly.

3. Fold Gently: When incorporating the dry ingredients into the whipped egg whites, fold gently to keep the cake light and airy.

4. Room Temperature Eggs: Allow your egg whites to come to room temperature before beating. This helps them whip up to their full volume.

How To Store Leftovers

To store leftover Chocolate Angel Food Cake, wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. Store it at room temperature for up to 2–3 days.

For longer storage, you can freeze the cake by slicing it and wrapping each slice individually in plastic wrap, then placing them in a freezer bag.

Frozen cake can last up to 1–2 months. To enjoy, simply thaw at room temperature before serving.

Closing

Chocolate Angel Food Cake is a perfect dessert for any occasion. Its light, fluffy texture paired with the rich chocolate flavor makes it a delightful treat that’s both satisfying and guilt-free.

 The best part? It’s simple to make, and you can easily customize it with your favorite toppings or flavors.

I hope you give this recipe a try and enjoy every delicious bite! Don’t forget to share your baking experience with me – I’d love to hear how your Chocolate Angel Food Cake turns out!

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