Chocolate Angel Cake
Indulge in the airy decadence of a Chocolate Angel Cake, a melt-in-your-mouth dessert that’s as light as a cloud yet rich with chocolatey goodness. This stunning recipe transforms the classic angel food cake into a cocoa-infused masterpiece, combining 12 whipped egg whites with unsweetened cocoa powder for a hint of bold, bittersweet flavor. A gentle folding technique ensures the batter retains its fluffiness, while baking in an ungreased tube pan produces a perfectly risen, tender crumb. Ideal for celebrations or as a guilt-free treat, this cake is beautifully versatile—serve it simply dusted with powdered sugar, or elevate it with fresh berries and a dollop of whipped cream. Ready in just an hour and serving up to 10, this Chocolate Angel Cake is a show-stopping dessert that's both light and luxurious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 teaspoons Cream of tartar
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 0.33 cup Unsweetened cocoa powder
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C). Ensure your 10-inch tube pan is clean, dry, and ungreased.
Place the egg whites in a large, clean mixing bowl. Beat them on medium speed using a hand or stand mixer until they are frothy.
Add cream of tartar and salt to the beaten egg whites. Continue beating on medium-high speed until soft peaks form.
Gradually add the granulated sugar, a few tablespoons at a time, beating well after each addition. Beat until stiff, glossy peaks form. Be careful not to overbeat.
Sift together the all-purpose flour, cocoa powder, and powdered sugar into a separate bowl.
Gently fold the dry ingredients into the egg white mixture in small portions (about 1/3 cup at a time). Use a large spatula to fold, being cautious not to deflate the egg whites.
Once the dry ingredients are fully incorporated, fold in the vanilla extract.
Transfer the batter to the ungreased tube pan. Gently smooth the surface with the spatula.
Bake for 35 to 40 minutes, or until the top is firm and springs back when lightly touched.
Remove the cake from the oven and invert the tube pan over a bottle or its built-in legs. Let it cool completely in this position, about 2 hours.
Run a knife along the sides and center tube of the pan to loosen the cake. Gently remove it from the pan and place it on a serving plate.
Serve as is, or garnish with powdered sugar, fresh berries, or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
2084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 472.7 g | 172% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 322.5 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
