Chocolate Angel Food Cake Homemade
Indulge in the light and airy decadence of homemade Chocolate Angel Food Cake, a heavenly dessert perfect for any occasion. This recipe takes the classic angel food cake to the next level with the addition of rich unsweetened cocoa powder, creating a chocolatey twist that is both elegant and satisfying. Made with 12 large egg whites and whipped to perfection, the cake achieves its signature fluffy texture without the use of butter or oil. The careful folding of sifted cocoa and cake flour into the meringue ensures every bite is irresistibly moist and melt-in-your-mouth soft. Baked in an ungreased tube pan and inverted to cool, this cake rises to lofty heights, making it a stunning centerpiece for your dessert table. Finish with a dusting of powdered sugar for an extra touch of sweetness, and serve with fresh berries or whipped cream for the ultimate treat. Simple yet sophisticated, this homemade chocolate angel food cake is as impressive as it is easy to love.
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Ingredients
- 12 large egg whites
- 1.25 cups granulated sugar
- 1 cup cake flour
- 0.25 cup unsweetened cocoa powder
- 1.5 teaspoons cream of tartar
- 0.5 teaspoons salt
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (for dusting, optional)
Directions
Step 1
Preheat your oven to 350°F (175°C). Ensure your tube pan is clean and ungreased, as oil or grease can prevent the cake from rising properly.
Step 2
Separate the egg whites from the yolks, ensuring no yolk ends up in the whites. Let the egg whites come to room temperature for about 30 minutes.
Step 3
Sift the cake flour and cocoa powder together three times to ensure they are well combined and free of lumps. Set aside.
Step 4
In a large mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until frothy.
Step 5
Gradually add the granulated sugar, about 2 tablespoons at a time, while continuing to beat the mixture. Increase the mixer speed to high and beat until stiff peaks form, but ensure the mixture is still glossy and not dry.
Step 6
Gently fold in the vanilla extract using a spatula.
Step 7
Sift the cocoa flour mixture over the egg whites in small portions, gently folding it in with a spatula after each addition. Use a light hand to avoid deflating the mixture.
Step 8
Spoon the batter into the ungreased tube pan. Smooth the top with a spatula and run a knife through the batter to remove any large air pockets.
Step 9
Bake the cake for 35-40 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
Step 10
Immediately after removing the cake from the oven, invert the pan onto its legs or over a bottle to cool completely. This ensures the cake retains its height and doesn’t collapse.
Step 11
Once cooled, run a knife around the edges and the inner tube to loosen the cake. Carefully remove it from the pan.
Step 12
If desired, dust the top of the cake with powdered sugar before serving. Slice with a serrated knife for clean cuts.
Nutrition Facts
| Serving size | (857.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1838.3 |
| Total Fat 9.6g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1842.6mg | 0% |
| Total Carbohydrate 409.9g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 269.9g | |
| Protein 66.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 118.9mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 2435.5mg | 0% |
Source of Calories