Chocolate Angel Food Cake with Marshmallow Frosting
Indulge in a heavenly dessert with this Chocolate Angel Food Cake with Marshmallow Frosting, a light and airy take on classic chocolate cake paired with a glossy, cloud-like frosting. Featuring fluffy egg whites and a delicate blend of cake flour and cocoa powder, this cake is baked to perfection in an ungreased tube pan for that signature rise and tender crumb. The crowning feature is the luscious marshmallow frosting, made from whipped egg whites and a molten sugar syrup, whipped to soft, glossy peaks. Perfectly balanced in sweetness and texture, this cake is a show-stopping treat for holidays, birthdays, or any celebration. With only 30 minutes of prep time, this dessert is as delightful to make as it is to enjoy! Keywords: Chocolate Angel Food Cake, marshmallow frosting, light chocolate cake, fluffy cake recipe, easy chocolate dessert.
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Recipe Information
Ingredients
- 12 large Egg whites
- 1.5 cups Granulated sugar
- 0.75 cups Cake flour
- 0.25 cups Unsweetened cocoa powder
- 1.5 teaspoons Cream of tartar
- 1.5 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 1.25 cups Powdered sugar
- 0.5 cups Water
- 0.25 cups Light corn syrup
- 2 large Egg whites (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 0.25 teaspoons Salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Ensure that your tube pan is clean, dry, and ungreased.
In a medium bowl, sift the cake flour and cocoa powder together twice. Set aside.
In a large mixing bowl or stand mixer, add the egg whites, cream of tartar, and salt. Whip on medium speed until foamy, about 1-2 minutes.
Gradually add the granulated sugar, a tablespoon at a time, while continuing to whip the egg whites. Increase the mixer speed to high and whip until stiff, glossy peaks form, around 5 minutes. Do not overbeat.
Gently fold in the vanilla extract using a spatula.
Sift the flour and cocoa mixture over the egg whites in three additions, folding gently after each addition until fully incorporated. Be careful not to deflate the meringue.
Pour the batter into the tube pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake for 35-40 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
Immediately invert the pan onto a bottle or wire rack to cool upside down. Allow the cake to cool completely (about 2 hours) before removing it from the pan by gently running a knife around the edges.
For the marshmallow frosting, in a small saucepan combine powdered sugar, water, and light corn syrup. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture begins to boil.
Continue to cook without stirring until the syrup reaches 240°F (116°C) on a candy thermometer (soft-ball stage). Remove from heat.
In a separate bowl, whip the egg whites and salt on medium-high speed until soft peaks form, about 2-3 minutes.
With the mixer running on low, slowly stream the hot sugar syrup into the egg whites. Gradually increase speed to high and continue whipping until the frosting becomes thick, glossy, and cool to the touch, about 6-8 minutes.
Beat in vanilla extract for the last 30 seconds.
Spread the marshmallow frosting evenly over the cooled cake. Serve immediately or store covered at room temperature for up to 2 days.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 616.3 g | 224% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 497.1 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2524 mg | 54% | |
*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.
