Chocolate Angel Food Cake
Chocolate Angel Food Cake is a light, airy dessert made with egg whites, sugar, and cocoa powder. It has a delicate texture, with a slightly chocolatey flavor. Typically, it’s baked in a tube pan and topped with whipped cream or berries. The cake is low in fat and perfect for any occasion.
Equipment
- 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
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).
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.
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.
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.
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.
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.
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.
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.