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Chocolate Angel Food Cake recipe

Chocolate Angel Food Cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Chocolate cake

Angel food cake is an American classic - a light and airy cake made with loads of egg whites and no butter or oil. This is a chocolate version, which is a nice light alternative to your typical chocolate cake!

58 people made this

IngredientsServes: 14

  • 475ml egg whites
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons cream of tartar
  • 250g caster sugar
  • 150g icing sugar
  • 180g cake flour
  • 20g unsweetened cocoa
  • 1 1/4 teaspoons vanilla extract

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 170 C / Gas 3.
  2. In a medium bowl, mix icing sugar, cake flour and cocoa. Sift together 2 times, and set aside.
  3. In a clean large bowl, whip egg whites, salt and cream of tartar with an electric mixer on high speed until very stiff. Fold in caster sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 25cm tube cake tin.
  4. Bake at 170 C / Gas 3 for approximately 1 hour, or until cake springs back when touched.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (40)

by Robin Scobee

I've tried making homemade angel food cake 3 or 4 times and this was my first success. It took 13 eggs to make 2 cups. The eggs whipped up so high they nearly spilled over my kitchen aid mixer bowl but the texture of the cake was light and soft without being chewy--just the way an angel food cake should be. Oh, and I mixed in about 6 oz. of mini chocolate chips. Once cooled, I drizzled a chocolate ganache from this site over the top and sides. Some shaved chocolate swirls completed a lovely and (mostly) healthy birthday cake for my mom that every body loved.-21 Jan 2007

by marmajam

Excellent angel food cake with a satisfying chocolate flavor. I agree that the recipe is a little hard to follow, so here are a few things that might help: I got two cups of egg whites from 15 medium-to-large eggs; I added the vanilla with the salt and cream of tartar instead of at the end to avoid having to overstir the batter; and I used an ungreased tube pan that I inverted on a glass bottle once it came out of the oven -- let it cool completely and then run a knife around the edges to remove from the pan. Also, I didn't have cake flour, so I substituted by mixing 2 tablespoons of corn starch with enough all-purpose flour to make 1 cup total (1-1/2 teaspoon CS per quarter cup APF) -- the easiest way to do this is to put the corn starch in the bottom of the measuring cup and then to fill with AP flour. This substitution worked great.-09 Jul 2008


The best angel food cake i've ever made...but the directions would be difficult for someone who has never made an angelfood cake before. A bit more detail in the directions is needed.-20 Mar 2000

Chocolate Angel Food Cake Recipe & Video

I love the look of this Chocolate Angel Food Cake, both its lovely chocolate brown color and its ragged top and sides. It has a wonderful light and spongy texture to go with its sweet chocolate flavor. While this cake needs no adornment, other than maybe a dusting of powdered sugar or cocoa powder, to dress it up you could drizzle a shiny Chocolate Ganache over the top. A lovely cake served plain or with fresh fruit and softly whipped cream.

So what do we need to know to make a great Chocolate Angel Food Cake? First, an Angel Food Cake gets its rise, not from baking powder or baking soda, but solely from the air whipped into egg whites. In order to get the maximum volume from the egg whites, make sure your mixing bowl and whisk are clean, dry, and free of grease and have the egg whites at room temperature. The recipe begins with beating the whites until foamy. Then cream of tartar is added which helps to stabilize the whites. (Cream of tartar is tartaric acid and is a fine white crystalline acid salt. It can be found on the spice isle in most grocery stores. If you cannot find it you can leave it out.) Once the whites form soft peaks, the sugar is gradually beaten in, one tablespoon at a time. (Adding the sugar gradually ensures that it fully dissolves into the egg whites.) Continue to beat the egg whites until stiff glossy (not dry) peaks form. (You have probably noticed that Angel Food Cakes do use more sugar than other types of sponge cakes and this is to support and stabilize the large amount of egg whites.) At this point the sifted cake flour (sift the flour then measure it), mixed with cocoa powder (regular unsweetened or Dutch-processed), sugar, and salt (to prevent the flour from clumping), is folded into the beaten egg whites. (If you cannot find cake flour, you can use 3/4 cup (100 grams) all purpose flour (plain flour), sifted (measure the flour then sift it) or you can make your own cake flour. One cup sifted cake flour (100 grams) can be substituted with 3/4 cup (80 grams) sifted all-purpose (plain) flour plus 2 tablespoons (20 grams) "packed" cornstarch (corn flour).) The flour is gradually folded into the batter so it will not lose its volume. Quick light strokes with a rubber spatula or wire whisk are all that is needed.

The batter is then poured into an ungreased tube pan, with a removable bottom, which gives the cake support as well as making it easier to remove the baked cake. The pan is left ungreased so the batter will cling to the sides of the pan as it bakes and allows the cake to reach its full volume. The hole in the middle of the pan allows the hot air to circulate and reach the center of the cake. Unlike most cakes that are simply placed on a wire rack to cool, angel food cakes are immediately inverted so the baked cake will maintain its volume and to keep it from shrinking as it cools. A Chocolate Angel Food Cake is at its best the day it is made, although it can be stored for a few days, or stored in the refrigerator for up to a week.

Of course we need some delicious things to make with all those leftover egg yolks. You could make some custard based ice creams that everyone would enjoy, or if you are thinking about making a fruit tart this Pastry Cream makes the perfect filling, or maybe this buttery sweet Yellow Butter Cake.

Chocolate Angel Food Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an ungreased 10 inch (25 cm) two piece tube pan.

Separate the eggs, whites in one bowl and yolks in another. Cover whites (you need 1 1/2 cups (360 ml)) with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.

In another bowl, whisk or sift together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, sifted cocoa powder, and the salt.

In your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until stiff and glossy peaks form. Beat in the vanilla extract.

Sift the flour mixture (about one quarter of the flour mixture at a time) over the egg whites, and gently fold the flour into the egg whites using a rubber spatula or wire whisk. (It is important not to over fold the batter or it will deflate.)

Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top and bake in the oven for about 35 - 45 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. Do not over bake. (The top of the cake will have cracks.)

Immediately upon removing from the oven invert (turn upside down) the pan. Suspend the pan by placing the inner tube on the top of a wine bottle or flat topped glass. Allow the cake to cool compleely (about 1 1/2 hours). Then run a metal spatula or knife around the sides and center core of the pan to loosen the cake and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom of the pan and remove. Place onto a serving plate. The cake will keep covered for a few days at room temperature or for about a week in the refrigerator.

This cake can be eaten alone with just a dusting of cocoa powder or confectioners' sugar. Can be served with fresh berries and softly whipped cream.

Chocolate Angel Food Cake

Do you love Angel Food Cake? Come to the dark side and give this simple and delicious Chocolate Angel Food Cake a try!


  • 1-¼ cup Confectioners Sugar
  • 1-¼ cup Cake Flour
  • ¼ cups Unsweetened Cocoa Powder
  • 2 cups Egg Whites
  • ¼ teaspoons Salt
  • 1-¼ teaspoon Cream Of Tartar
  • 1-¼ cup Granulated Sugar
  • 1-¼ teaspoon Vanilla Extract


Preheat oven to 350 degrees F (165 degrees C).

In a medium bowl, mix confectioners’ sugar, cake flour, and cocoa. Sift together 2 times, and set aside.

In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.

Bake at 350 degrees F (165 degrees C) for 45 minutes to an hour, or until cake springs back when touched. (Cake top will be dry and cracked when done). Enjoy!

Recipe Summary

  • 1 cup plus 2 tablespoons cake flour (not self-rising), sifted
  • 1/4 cup Dutch-process cocoa powder
  • 1 teaspoons instant espresso powder
  • 1/2 teaspoon kosher salt
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 3/4 cups sugar
  • 2 teaspoons pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped
  • 6 ounces milk chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 2 sticks (1 cup) unsalted butter, softened but still cool, cut into 1-inch pieces
  • Semisweet chocolate shavings, for garnish (optional)

Cake: Preheat oven to 350 degrees. Whisk together cake flour, cocoa, espresso powder, and salt.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar and increase speed to high. Continue beating while gradually adding sugar until stiff peaks form, 3 to 4 minutes. Beat in vanilla. Remove bowl from mixer. Add half the flour mixture and gently fold in until streaky, then add remaining flour mixture and fold in until well incorporated (do not overmix, as this will deflate the meringue, creating a dense cake).

Gently spoon batter into an ungreased 9 1/2-inch tube pan with removable bottom smooth top. Run a knife or small spatula through batter to release air bubbles. Bake until a tester inserted into center comes out clean, about 40 minutes. Invert pan let cake cool completely in pan. Run a knife around the inner and outer perimeter of the pan to loosen. Use knife to release cake from bottom of pan and remove.

Frosting: Place both chocolates in the bowl of a stand mixer set aside. In a small saucepan, bring cream and corn syrup to a boil. Pour over chocolate let stand 2 to 3 minutes.

Whisk, starting in center and working outward, until chocolate is smooth. Let cool at room temperature, whisking occasionally, about 30 minutes.

Attach bowl to stand mixer fitted with the whisk attachment and beat on medium speed, gradually adding butter, until frosting is smooth and silky.

Using a serrated knife, split cake in half horizontally. Place bottom layer on a cake plate. Measure 2 cups frosting and spread evenly with an offset spatula. Top with second layer. Use remaining frosting to cover cake completely, using spatula to create a smooth finish or create swirls. Garnish with chocolate shavings, if desired. Serve immediately.

Chocolate Angel Food Cake

This cake is a good compromise for people who prefer a lower-in-fat dessert. It would go nicely with the Port-Poached Pears from the Hazelnut Cake recipe. Because this recipe calls for so many egg whites, you might want to devise a use for the extra yolks or freeze them.

Servings: 12
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Preheat the oven to 350 degrees. Have ready an ungreased 10-inch tube pan with a removable insert.

Sift together the flour, 1/2 cup of the sugar and the cocoa powder 3 times into a medium bowl and set aside.

In the large bowl of a stand mixer fitted with a whisk attachment and set on medium speed, combine the egg whites, cream of tartar, vanilla extract and salt. Beat for 1 minute until the whites are frothy. Increase the speed to medium-high and gradually add the remaining 1 1/2 cups of sugar, continuing to beat about 5 minutes, until stiff peaks form.

Remove the bowl from the mixer and use a spatula to carefully fold the flour-cocoa powder mixture into the egg whites in 3 additions. Spread the batter evenly in the tube pan and rap it firmly on the counter to remove any air pockets. Bake for 35 to 45 minutes, or until a cake tester comes out clean. Let the cake cool completely by inverting the tube pan on its "feet" or over a long-necked sturdy glass bottle. Run a long metal spatula or sharp knife around the insides of the pan to loosen the cooled cake, and remove the cake and its insert. Next, run the spatula or knife along the bottom and around the center core of the insert. Transfer the cake to a serving plate to serve, carefully cut slices with a serrated knife.

Recipe Summary

  • 1/2 cup low-fat buttermilk
  • 1 1/2 cups chopped bittersweet chocolate, (about 5 ounces)
  • 1 1/4 cups cake flour, (not self-rising)
  • 1 1/2 cups superfine sugar
  • 14 large egg whites, room temperature
  • 1 1/4 teaspoons cream of tartar
  • 1/2 cup grated bittersweet chocolate, (about 1 1/2 ounces)

Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar beat until whites have tripled in size, about 3 minutes. Slowly add remaining 3/4 cup sugar beat until firm and glossy, 1 to 2 minutes.

Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible). Fold in grated chocolate, and mix. Pour batter into a 10-inch nonstick angel-food-cake pan, and run a knife through center of the batter to release any air bubbles. Bake until top becomes golden brown, 40 to 45 minutes.

Invert the pan over the neck of a bottle, and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto a cake stand.

Make ganache: Heat buttermilk over medium heat add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel-food cake, and allow to harden slightly before serving.

Related Video

Not super chocolaty, and not the best.

I've made this cake several times and it's always a delight. The glaze as indicated in the recipe is always too soupy for my taste, so I add a little more powdered sugar (eyeball) and let it simmer a little to thicken it up. The candied ginger on top is so festive and fun. Great recipe!

While not quite as light as a regular angel food cake and lacking in air pockets, there is definitely an ethereal quality to this cake and I really do love the spongy, almost homemade-marshmallowy texture. It was so easy to make. I will definitely be making it again.

This cake was wonderful. I don't know why others had trouble with it. If you follow the directions for the cake exactly, you'll end up with a lovely cocoa cake that is slightly denser than a regular vanilla angel food cake. It was like a pillow of delicious chocolate meringue cake. I used about 1.25 tsp of ginger (because I love ginger), and a little more than a tablespoon of vanilla. The glaze worked fine for me. I reduced the cream to 3/4 cup based on the reviews that it never hardened. It is necessary to use all of the icing sugar to ensure that it will firm up. I added a touch of instant coffee (about 1/4 tsp) to bring out the chocolate flavour. Don't skip the candied ginger at the end. It is beautiful and adds complexity to the cake. Enjoy. This is a great recipe.

The cake looked completely done, but wasn't - fell apart when I tried to remove from pan.

It took much longer to beat the eggs to soft and to stiff peaks, but when I took the extra time, it came out perfect! I used a fluted bundt pan, sprayed with Olive Oil Pam, cake slipped right out (was worried about an oo flavor, none to be found). The glaze worked fine for me, using reg 1/2 and 1/2, semisweet choc chips (no need for chopping then!), and the powdered sugar. As it cooled I just popped it onto the flame a few seconds more to thin it out. Although much more like an icing, its delicious.

I made this cake twice with mixed results both times. First, there is the issue of the pan. The recipe says springform or Bundt. Since this is an angel food cake and, by definition, does not use chemical leaveners, it should be baked in a tube pan. But trusting the recipe I used a springform the first time and the cake collapsed badly. I used a Bundt pan the second time. This was better but there is no way to line a ribbed Bundt pan with parchment. I buttered and floured the pan but still had some sticking. Note that the texture of the cake is much heavier than commercial angel food. The ginger flavor in the cake itself is extremely subtle. I upped the amount of ginger on the second cake to a full teaspoon and it was a little better. The other major issue is the glaze, as others here have mentioned. It is extremely thin as written. I recommend discarding this glaze recipe and finding yourself a good ganache recipe.

I think I over-beat the eggwhites and thus had trouble folding in the dry ingrediants my bad that the cake was not as light as it might have been but I followed the glaze instructions exactly and it was a disaster . stayed soupy, never firmed up at all - would try this recipe again but definitely would reduce the amount of cream in the glaze by at least half

This is one of the best cakes ever. Very subtle cake flavor with the ginger on top to give it a bit of a kick. I made it as written except for making a slightly thicker glaze by reducing the milk and increasing the sugar. It was a big, big hit with kids and grownups at my party.

Why This Dessert Is Also Called A 3-2-1 Cake

The numbers 3-2-1 refer to the easy way to remember the recipe for each individual mug cake. 3 Tablespoons mix- 2 Tablespoons water- 1 minute in the microwave! Get it? It is one of the EASIEST ways to quickly satisfy a sweet tooth “attack”, without going overboard!!

The “mix” is made by simply combining dry cake mix with angel food cake mix (the kind that only has you add water). Both dry cake mixes are whisked together until well blended, with no lumps. Store the mix in an airtight, sealed container, then you can use it as needed.

The recipe makes enough for 46 mug cakes, so there will be plenty! I used 2 quart sized canning jars to store the cake mixture, and taped instructions to each jar for future use.

I used Devil’s Food cake mix to make my mug cake chocolate flavored, but you can substitute any flavor mix for the Devil’s Food. You can also add 2-3 teaspoons mix-ins like finely chopped nuts or dried fruit, or mini chocolate chips for additional flavor, if you want.

**Please note that adding these additional ingredients will raise the caloric value!! The cake by itself with no additional filling or topping equals 80 calories per serving, AND if you follow WW, the point value is 2 Points Plus, or 3 Smart Points.**

Recipe Summary

  • 1 cup superfine sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup cake flour
  • 1/4 teaspoon salt
  • 8 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 3 large egg whites, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Chocolate shavings, for decorating

Preheat the oven to 350°. Sift 2/3 cup of the superfine sugar onto a piece of wax paper or parchment set aside. Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt set aside.

In the large bowl of a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and beat until the foam is white and holds the lines from the beater. Increase the speed to medium-high and add the sifted superfine sugar, 1 tablespoon at a time, until completely incorporated. Beat for 30 seconds longer until soft peaks form.

Remove the bowl from the mixer. Sift and fold the dry ingredients into the beaten whites, folding them in with a large rubber spatula. (It may be easier to have someone else sift while you fold.) Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture. Bang the pan once (not too hard) on your work surface to release any large air pockets.

Bake the cake in the bottom third of the oven for about 35 minutes, or until a tester inserted in the center comes out clean. Invert the cake pan onto its feet, if it has them, or over a narrow-necked bottle. Let the cake cool completely in the pan, about 1 hour.

Run a thin flexible metal spatula or knife between the cake and the sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake). Invert the cake onto a cardboard cake circle or serving platter.

Put the egg whites in the large bowl of a standing electric mixer. In a small heavy saucepan, stir together the granulated sugar and 1/3 cup of water. Bring to a boil over moderately high heat, washing down the saucepan with a wet pastry brush.

When the sugar syrup comes to a boil, begin beating the egg whites at medium high speed. When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.

Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged). Cook until the syrup reaches 242°. Remove from the heat. With the mixer still on, beat the sugar syrup into the whites in a slow stream until completely incorporated. Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula. Add the vanilla and beat for 1 more minute. The icing will still be a little warm.

Using a metal icing spatula, first spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs. Then coat the cake with the remaining frosting. Decorate the top of the cake with the chocolate shavings. To serve, gently slice the cake with a serrated knife or an angel food comb.

  • 1 (14.5 to 16 ounce) package angel food cake mix
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • Powdered sugar
  • Strawberries (optional)
  1. Heat oven according to cake mix package directions.
  2. Combine cake mix and cocoa in large mixer bowl.
  3. Prepare and bake according to cake mix package directions.
  4. Sprinkle cake with powdered sugar top with strawberries.

Prep Time: 8 min | 12 servings

Recipe and photo used with permission from: Nestlé and

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