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Chocolate Angel Food Cake

Chocolate Angel Food Cake is a heavenly dessert that combines the light, airy texture of traditional angel food cake with the rich, deep flavor of chocolate.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Chocolate, Easy
Servings: 8 servings
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Angel Food Cake Pan

Ingredients

Dry Ingredients

  • 1 cup All-purpose flour Provides structure while keeping the cake light and airy.
  • 1 cup Granulated sugar Sweetens the cake and stabilizes the whipped egg whites.
  • 1/3 cup Unsweetened cocoa powder Infuses the cake with rich chocolate flavor without adding fat.
  • 1/4 teaspoon Salt Enhances the overall flavor of the cake.

Wet Ingredients

  • 12 large Egg whites Essential for creating the light, airy texture.
  • 1 teaspoon Cream of tartar Helps the egg whites hold their structure during whipping.
  • 1 teaspoon Pure vanilla extract Adds depth to the flavor profile.
  • 1/2 teaspoon Almond extract (optional) Enhances the cake’s flavor complexity.

Instructions

  • Preheat your oven to 350°F (175°C). Do not grease the angel food cake pan.
  • Sift together the flour, granulated sugar, cocoa powder, and salt in a medium bowl.
  • In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
  • Gradually add the remaining sugar to the egg whites, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
  • Gently fold in the vanilla and almond extracts.
  • Gradually fold the sifted dry ingredients into the egg white mixture in three additions.
  • Pour the batter into the ungreased angel food cake pan and smooth the top.
  • Bake for about 35-40 minutes or until the cake springs back when lightly touched.
  • Remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely.
  • Once cooled, gently separate the edges of the cake from the pan and remove it.
  • Slice the cake with a serrated knife and serve as desired.

Notes

Ensure egg whites are free from yolk for best results. Serve with whipped cream or fresh fruit for an elegant touch.