Chocolate Angel Food Cake

Elevate your dessert game with this ethereal Chocolate Angel Food Cake, a light and fluffy masterpiece infused with the irresistible allure of cocoa. This recipe transforms a classic angel food cake into a chocolate lover’s dream, featuring 12 whipped egg whites that create a cloud-like texture and a perfectly tender crumb. With just the right balance of sweetness, the cake gets its chocolatey depth from unsweetened cocoa powder, while a touch of vanilla adds a subtle warmth. A unique folding technique ensures the batter stays airy, and baking in an ungreased tube pan helps the cake rise to glorious heights. Finished with a dusting of powdered sugar, this low-fat dessert is as stunning as it is satisfying. Perfect for celebrations or as an elegant everyday treat, this cake is sure to delight!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 10

Ingredients

• 12 pieces Large egg whites
• 1.25 cups Granulated sugar
• 0.75 cup Cake flour
• 0.25 cup Unsweetened cocoa powder
• 1.5 teaspoons Cream of tartar
• 0.5 teaspoons Salt
• 1.5 teaspoons Vanilla extract
• 2 tablespoons Powdered sugar (optional for dusting)

Directions

Step 1

Preheat your oven to 350°F (175°C). Make sure your tube pan is clean, dry, and not greased.

Step 2

In a medium bowl, sift together the cake flour and cocoa powder. Repeat the sifting process two more times to ensure they are well aerated and lump-free. Set aside.

Step 3

In a large mixing bowl, beat the egg whites on medium speed using a hand or stand mixer until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form.

Step 4

Gradually add the granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form.

Step 5

Gently fold in the vanilla extract using a rubber spatula, being careful not to deflate the egg whites.

Step 6

In small increments, sift the flour and cocoa mixture over the egg whites and fold it in gently. Use a spatula to scoop under the batter and fold until there are no streaks of flour, but avoid overmixing.

Step 7

Pour the batter evenly into the ungreased tube pan. Smooth the surface with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes or until the top of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.

Step 9

Remove the cake from the oven and immediately invert the pan onto a heatproof bottle or a cooling rack to prevent the cake from collapsing. Let it cool completely while inverted.

Step 10

Once cooled, run a thin knife around the edges of the pan to release the cake. Carefully transfer it to a serving plate.

Step 11

If desired, dust the top of the cake with powdered sugar before serving.

Nutrition Facts

Serving size	(828.1g)

Amount per serving	% Daily Value*
Calories	1728.6

Total Fat 10.0g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1844.8mg	0%
Total Carbohydrate 379.9g	0%
Dietary Fiber 24.0g	0%
Total Sugars 270.0g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 110.8mg	0%
Iron 11.2mg	0%
Potassium 2409.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.8%

Protein: 13.8%

Carbs: 81.4%