Indulgent Chocolate Angel Food Cake Recipe

Plate of chocolate angel food cake wedges with strawberries.

4.67 from 3 votes

What if I told you that angel food cake can come in a chocolate flavor? What if I told you that you could make it from scratch, without a box mix, and that it's an easy dessert, too? Topped with strawberries and whipped cream or chocolate sauce or even chocolate whipped cream, this amazing cake with be your new addiction!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American

Keyword: chocolate angel food cake, chocolate angel food cake from scratch, mexican angel food cake

Servings: serving

Calories: 125kcal

Author: Mindee

Cost: 15

Ingredients

1 Cup Powdered Sugar
¾ Cup Flour
½ Cup Cocoa
1 ½ Cups Egg Whites this is about 12 large eggs
½ teaspoon Cream of Tartar
1 teaspoon Vanilla
½ teaspoon Salt
1 Cup Sugar

Instructions

Preheat the oven to 350 degrees and adjust oven racks if necessary for the cake to be right in the center of the oven.
Be sure that all kitchen equipment you will be using is completely free of any grease. Even though already clean, I usually give mine an extra hand scrub to be sure there is not any grease as even the tiniest bit will ruin the cake.
Sift the powdered sugar, flour, and cocoa together 3 times. Set aside.
Pour the egg 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 counterclockwise) 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 cake and set the tube pan upside down on a wire rack to cool after removing it from the oven.
Do not remove the 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 the 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.
Out of cream of tartar? Sub ½ teaspoon Lemon Juice or ½ teaspoon White Vinegar instead.
Mexican - sift 1-2 teaspoon Ground Cinnamon with the cocoa.
Dark Chocolate - Sub equal amount of black cocoa for regular cocoa.

Nutrition