Chocolate Angel Food Cake
Elevate your dessert game with this ethereal Chocolate Angel Food Cake, a light and fluffy masterpiece infused with the irresistible allure of cocoa. This recipe transforms a classic angel food cake into a chocolate lover’s dream, featuring 12 whipped egg whites that create a cloud-like texture and a perfectly tender crumb. With just the right balance of sweetness, the cake gets its chocolatey depth from unsweetened cocoa powder, while a touch of vanilla adds a subtle warmth. A unique folding technique ensures the batter stays airy, and baking in an ungreased tube pan helps the cake rise to glorious heights. Finished with a dusting of powdered sugar, this low-fat dessert is as stunning as it is satisfying. Perfect for celebrations or as an elegant everyday treat, this cake is sure to delight!
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Recipe Information
Ingredients
- 12 pieces Large egg whites
- 1.25 cups Granulated sugar
- 0.75 cup Cake flour
- 0.25 cup Unsweetened cocoa powder
- 1.5 teaspoons Cream of tartar
- 0.5 teaspoons Salt
- 1.5 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C). Make sure your tube pan is clean, dry, and not greased.
In a medium bowl, sift together the cake flour and cocoa powder. Repeat the sifting process two more times to ensure they are well aerated and lump-free. Set aside.
In a large mixing bowl, beat the egg whites on medium speed using a hand or stand mixer until foamy. Add the cream of tartar and salt, and continue beating until soft peaks form.
Gradually add the granulated sugar, about 2 tablespoons at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff, glossy peaks form.
Gently fold in the vanilla extract using a rubber spatula, being careful not to deflate the egg whites.
In small increments, sift the flour and cocoa mixture over the egg whites and fold it in gently. Use a spatula to scoop under the batter and fold until there are no streaks of flour, but avoid overmixing.
Pour the batter evenly into the ungreased tube pan. Smooth the surface with a spatula.
Bake in the preheated oven for 35-40 minutes or until the top of the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and immediately invert the pan onto a heatproof bottle or a cooling rack to prevent the cake from collapsing. Let it cool completely while inverted.
Once cooled, run a thin knife around the edges of the pan to release the cake. Carefully transfer it to a serving plate.
If desired, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 26.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 264 mg | 6% | |
*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.
