epicurious4.6
Angel Food Cake With Whipped Chocolate Frosting
This dessert recipe is perfect for birthday parties, holidays, and chocolate lovers everywhere. Learn how to make angel food cake with chocolate frosting here.
👥 8 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 10 min👤 Judy Collins📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●peeler
📝 Preparation Steps
1
Whisk 1 cup (114 g) powdered sugar, ½ cup (42 g) unsweetened cocoa powder, and 1 pinch cream of tartar in a large bowl to combine, about ⏱️ 30 seconds. Add ¼ cup whole milk; whisk until smooth. Cover and refrigerate until well chilled, about ⏱️ 1 hour.
(114 g) powdered sugar1 cupcream of tartar (about 1/16 tsp.)1 pinch
2
Combine cocoa mixture with 2 cups heavy cream, well chilled, and beat using an electric mixer on moderate speed until stiff peaks form.
(114 g) powdered sugar1 cupheavy cream, well chilled2 cups
3
Place 1 Angel Food Cake on a platter. Spread top and sides of cake with chocolate icing. Run vegetable peeler down side of 1 chocolate bar (if using). Pile chocolate shavings atop cake. Slice into wedges and serve. Do ahead: Cocoa mixture can be made ⏱️ 4 hour ahead; keep refrigerated. Editor’s note: This recipe was first printed in the October 1991 issue of ‘Bon Appétit’ as Angel Food Cake With Chocolate Whipped Cream Icing and first appeared on Epicurious in August 2004. Head this way for more of our easiest cake recipes →
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