Chocolate Angel Food Cake Recipe
A soft and fluffy, fat-free chocolate angel food cake can be enhanced with a fluffy chocolate frosting or a simple dusting of confectioners' sugar.
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Instructions
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Preheat oven to 350 F.
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Bring egg whites to room temperature in a stand mixer bowl.
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Sift 1 cup granulated sugar, cake flour, and cocoa twice; set aside.
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Beat egg whites in the mixer until frothy, then add cream of tartar. Gradually add remaining 1/2 cup sugar on high speed, beating 3-5 minutes until stiff peaks form. Mix in salt and vanilla extract.
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Gently fold half of the sifted flour-cocoa mixture into the egg whites until blended, then repeat with the remaining mixture until well combined.
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Spoon batter into a 9.5-inch two-piece tube pan, remove air bubbles, and bake for 38-42 minutes until a skewer comes out clean.
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Invert the pan to cool the cake completely. Loosen the cake from the pan and center tube with a knife or spatula, then remove.
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For optional frosting: Place semisweet and milk chocolate chips in a bowl. Heat cream until steaming, then pour over chips and let stand 5 minutes. Stir until melted; if lumpy, gently heat over simmering water or microwave briefly until smooth.
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Cool the chocolate mixture to room temperature (70-75 F), stirring every 15 minutes for 1-2 hours.
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Add salt, vanilla, and butter pieces to the cooled chocolate. Beat on low speed until smooth, then increase to high and beat 4-5 minutes, scraping the bowl.
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Serve the cake dusted with confectioners' sugar, or frost with the prepared chocolate frosting and garnish with shaved chocolate if desired.