Let me show you how to make a chocolate version of one of the most popular spring and summer desserts from scratch! Light, fluffy, and soft just like a traditional angel food cake but with a delicious chocolate flavor that goes perfectly with fresh berries and cream!
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Why Choose This Recipe
- Chocolate version of a traditional Angel Food Cake!
- Made with normal pantry ingredients!
- Easy!
- Did I mention it's CHOCOLATE!!!
Ingredient Notes
- Flour - all purpose, not cake flour, never self rising flour.
Step by Step Instructions
- Adjust the rack in your oven so that your cake will be baking right in the middle of the oven.
- Preheat your oven to 350 degrees.
- Get out a 2 piece 10 inch tube pan like the one below. The pictures below show me using one piece tube pan but after testing this recipe a few times I found that this cake is much much easier to remove from a 2 piece rather than a one piece. You can still use a 1 piece tube pan but you may have a hard time getting the cake out in one piece.
- Give your pan and all other equipment a quick wash with a good dish soap.
- Any grease, even the tiniest bit can cause your egg whites to break.
- In a medium bowl, measure the flour, powdered sugar, and cocoa powder into a sifter. If you don't have a sifter check out these tips here.
- Sift these ingredients 3 times!!! This is important!
- Separate your egg whites and yolks being careful not to get any yolks in the whites.
- You need 1 ½ cups of Egg Whites which is roughly 12 eggs worth of eggs.
- Pour the egg whites into a large bowl or you can use a 2 quart measuring cup.
- Add the vanilla, salt and cream of tartar.
- Begin beating egg whites at a high speed.
- When the egg whites start to get foamy pour the sugar in a slow stream and continue beating.
- Beat at a high speed until stiff peaks form.
- Spoon about a ½ cupful of the sifted ingredients over the egg whites.
- FOLD, don't stir, the sifted ingredients into the egg whites.
- As one addition of sifted ingredients is halfway folded in spoon in another ½ cupful and continue folding.
- Repeat until all the sifted ingredients have been folded in.
- Gently spoon the chocolate batter into your UNGREASED tube pan.
- Run a butter knife through the batter in a circle to release any large air bubbles and to smooth out the batter.
- Bake at 350 degrees for 35 minutes.
- Immediately invert over a wire rack and DO NOT remove the outer piece of the tube pan yet.
- Don't worry, the cake will not fall out.
- Let the cake cool completely while upside down.
- After cool run a sharp knife around the outer rim and the inner tube.
- Remove the cake from the outer piece.
- Run the knife under the bottom of the inner tube pan piece.
- Remove cake.
- Store in an airtight container.
- Slice in wedges and serve with fresh berries and whipped cream!
Recipe FAQs and Expert Tips
Folding is really easy, but some things are better explained visually than with words, so check out this video on How to Fold in Ingredients for more instruction.
I can understand not wanting to throw away all those yolks. I hate wasting food too! I will often use up my yolks for the vanilla sauce that goes with these Sweet Berry Crepes or this Berries and Cream Croissant French Toast!
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Chocolate Angel Food Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 Pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Let me show you how to make a chocolate version of one of the most popular spring and summer desserts from scratch! Light, fluffy, and soft just like a traditional angel food cake but with a delicious chocolate flavor that goes perfectly with fresh berries and cream!
Ingredients
- 1 Cup Powdered Sugar
- ¾ Cup Flour
- ½ Cup Cocoa
- 1 ½ Cups Egg Whites (this is about 12 large eggs)
- ½ tsp Cream of Tartar
- 1 tsp Vanilla
- ½ tsp Salt
- 1 Cup Sugar
Instructions
- Preheat the oven to 350 degrees and adjust oven racks if necessary for the angel food cake to be right in the center of the oven.
- Be sure that all kitchen equipment you will be using are completely free of any grease. Even though already clean, I usually give mine and extra hand scrub to be sure there is not any grease as even the tiniest bit will ruin an angel food cake.
- Sift the powdered sugar, flour and cocoa together 3 times. Set aside.
- Pour the eggs whites, cream of tartar, vanilla, and salt into a mixing bowl.
- Begin to beat at a high speed.
- Once the egg whites start to foam up add the sugar in a slow and steady stream with the beaters still running.
- Continue to beat on high until stiff peaks form.
- FOLD, not stir, the flour/powdered sugar/cocoa into the egg whites a ½ cup at a time.
- Once the previous ½ cup has been folded in halfway, add the next ½ cup.
- Repeat until all the flour/powdered sugar has been added and is completely folded in.
- Gently spoon the batter into an UNGREASED 2 piece 10 inch tube pan.
- Run a sharp knife in a clockwise (or counter clockwise) circle around the tube pan to even out the batter and pop large air bubbles, but not deflate the batter.
- Bake at 350 degrees in the center of the oven for 35 minutes.
- IMMEDIATELY, invert the hot angel food cake and set the tube pan upside down on a wire rack to cool after removing it from the oven.
- Do not remove outside piece of the tube yet. Allow the angel food cake to cool completely while upside down.
- Once cool, flip back over and run a sharp knife around the outside edge and inside tube.
- Remove the outside piece of the pan if using a 2 piece tube pan and then remove the cake from the inside piece.
- Slice with a serrated knife and serve with fresh fruit and whipped cream.
Notes
- Be sure to clean your equipment well. Any grease will break your egg whites.
- A 2 piece 10 inch tube pan is preferred for this recipe. This cake is fairly difficult to remove from a 1 piece tube pan in 1 piece.
Keywords: chocolate angel food cake, angel food cake, angel food cake chocolate
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Greg
Five freaking stars is the appropriate number of stars for this twist on an already great desert. Delicious. Thanks Mindee!!!
★★★★★