Dessertscookingclassy5.0
Chocolate Angel Food Cake
A decadent heavenly cake that's light as air, kissed with cocoa, flecked with dark chocolate bits and finished with billowy chocolate whipped cream and optional red berries.
👥 14 Servings⏱️ Prep & Cook: 2h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- food processor
- bowl
- mixing bowl
- whisk
- knife
📝 Preparation Steps
1
For the cake: Move oven rack one level down from center and preheat oven to 350 degrees. Set aside a non-stick 16-cup angel food cake pan with legs (do NOT grease pan).
cups granulated sugar1 1/2cup (94g) cake flour3/4cup (25g) Dutch process cocoa powder1/4cup powdered sugar3/4
2
Pour sugar into a food processor and blitz until very fine, about ⏱️ 2 minutes.
3
Transfer half of the sugar (3/4 cup) to a mixing bowl, along with the cake flour, 1/4 cup cocoa powder, and salt. Whisk mixture and set aside.
cups granulated sugar1 1/2cup (94g) cake flour3/4cup (25g) Dutch process cocoa powder1/4cup powdered sugar3/4
4
Add egg whites to a 6-quart stand mixer bowl fitted with a whisk attachment, or if you don't have a stand mixer that large use an extra large mixing bowl and an electric hand mixer.
large (420g) egg whites, (brought to room temperature)12
5
Pour water in with egg whites, along with cream of tartar. Mix on medium-low speed until frothy, then slowly add remaining half of the sugar (3/4 cup), about 1 Tbsp at a time into the egg whites while gradually increasing speed.
water3 Tbspcups granulated sugar1 1/2cup (94g) cake flour3/4cup (25g) Dutch process cocoa powder1/4cup powdered sugar3/4
6
Beat egg white sugar mixture on high speed until soft peaks form, then mix in vanilla extract and continue to beat until stiff peaks form (this will take around 4+ minutes in a stand mixer, 10+ with a hand mixer).
tsp vanilla extract1 1/2vanilla extract1 tsp
7
Sift 1/4 cup of the flour mixture over egg whites at a time then gently fold after each addition until just blended.
cups granulated sugar1 1/2cup (94g) cake flour3/4cup (25g) Dutch process cocoa powder1/4cup powdered sugar3/4
8
Fold in grated chocolate.
9
Gently pour or spoon batter into angel food cake pan and spread into an even layer.
10
Bake in preheated oven until a skewer comes out with a few moist crumbs but no batter, about 35 to ⏱️ 40 minutes.
11
Immediately remove from oven and turn angel food cake upside down to cool. Let cool ⏱️ 1 hour before running a thin narror knife around edges of cake pan to remove the cake.
12
For the chocolate whipped cream topping: In a medium mixing bowl using an electric hand mixer whip heavy cream until slightly thickened. Add 1/4 cup cocoa powder, powdered sugar and vanilla and whip until stiff peaks form.
heavy cream2 cupscups granulated sugar1 1/2cup (94g) cake flour3/4cup (25g) Dutch process cocoa powder1/4cup powdered sugar3/4
13
Pipe or spread whipped topping over entire cake, or dollop spoonfuls over individual slices. Garnish cake with raspberries or strawberries if desired.
Raspberries (or strawberries, for garnish (optional))
Nutrition Facts
calories
313 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
2 g
sugar Content
34 g
sodium Content
130 mg
protein Content
6 g
trans Fat Content
0.001 g
cholesterol Content
39 mg
carbohydrate Content
42 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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