Chocolate Angel Food Cake Recipe
If you’re dreaming of a cake that’s feather-light, luscious with chocolate, and crowned with a fluffy chocolate whipped cream, then say hello to your new obsession: Chocolate Angel Food Cake. With its ethereal texture and pure cocoa flavor, it’s a dessert that feels special enough for celebrations yet simple enough for a weekend baking project. Whether you serve it plain, with a shower of berries, or dressed up for the holidays, this chocolate cloud cake promises to delight anyone who takes a slice.
Ingredients You’ll Need
It’s amazing how just a handful of pantry staples can create something as spectacular as Chocolate Angel Food Cake. Each ingredient plays a vital role in achieving the perfect lift, melt-in-your-mouth feel, and deep chocolate flavor—so don’t skip or swap unless you absolutely must!
- Granulated sugar: Blitzing it finely gives the cake its soft texture and helps the meringue whip up to dreamy heights.
- Cake flour: The low protein content keeps the crumb impossibly delicate and light.
- Dutch process cocoa powder: For both the cake and the topping, this cocoa delivers a rich, chocolatey punch and gorgeous color.
- Salt: Just a pinch sharpens the flavors and balances out the sweetness.
- Egg whites: The star of the show! Make sure they’re at room temperature for the best volume and structure.
- Water: Helps loosen the egg whites for a smoother whip and airy batter.
- Cream of tartar: A meringue must-have, it stabilizes the egg whites so your cake doesn’t collapse.
- Vanilla extract: Adds a touch of warm aroma and rounds out the chocolate flavor.
- Dark chocolate (grated): Melts into the batter for pockets of intense chocolate and irresistible speckles throughout.
- Heavy cream: Whips up into a pillowy topping that complements the light cake.
- Powdered sugar: Sweetens the whipped cream without weighing it down.
- Extra Dutch process cocoa powder (for topping): Ensures your whipped cream is just as chocolatey as the cake.
- Raspberries or strawberries (optional): A bright, tangy pop of color and flavor to finish things off beautifully.
How to Make Chocolate Angel Food Cake
Step 1: Prep the Pan and Oven
Move the oven rack one level down from the center and preheat your oven to 350 degrees Fahrenheit. Grab a 16-cup angel food cake pan with legs and, whatever you do, do not grease it! The ungreased pan is essential for letting the cake climb up the sides and come out extra tall and airy.
Step 2: Blitz the Sugar
Pour your granulated sugar into a food processor and let it run for about two minutes until the sugar is superfine. This simple trick ensures that the meringue will whip up smoothly, giving your Chocolate Angel Food Cake that classic, cloud-like texture.
Step 3: Mix the Dry Ingredients
Transfer half the blitzed sugar (3/4 cup) into a mixing bowl. Add cake flour, 1/4 cup cocoa powder, and a scant 1/2 teaspoon salt. Whisk everything together until it’s well combined and even in color—this blend will give your cake its perfectly even crumb and rich chocolate flavor.
Step 4: Whip the Egg Whites
Add your room-temperature egg whites to the bowl of a 6-quart stand mixer fitted with a whisk attachment. If you don’t have a bowl that large, an extra-large mixing bowl and electric hand mixer will work great.
Step 5: Build the Meringue
Pour in the water and cream of tartar with the egg whites. Start mixing on medium-low speed until frothy. Then, slowly add the remaining sugar (the other 3/4 cup), just one tablespoon at a time, while gradually increasing the speed. This care and patience give your meringue unbeatable loft and stability.
Step 6: Achieve Stiff Peaks and Flavor
Continue to beat the meringue on high until soft peaks form. Add the vanilla extract, then keep whipping until the mixture reaches stiff (but still glossy) peaks. This should take about 4 minutes with a stand mixer, or 10 minutes if you’re using a hand mixer. Don’t stop too soon—stiff peaks are the secret to that true angel food cake height!
Step 7: Fold in Dry Ingredients
Sift 1/4 cup of your prepared flour/cocoa mixture over the meringue at a time, gently folding after each addition. Go slow and be gentle! You want to preserve all that precious air you just whipped in while making sure the dry ingredients are evenly incorporated.
Step 8: Add Grated Chocolate
Sprinkle in the finely grated dark chocolate and fold again, just until combined. These chocolate flecks melt into the batter, delivering bursts of deep cocoa flavor throughout every bite of your Chocolate Angel Food Cake.
Step 9: Fill and Bake the Pan
Gently pour or spoon the batter into your prepared, ungreased pan. Smooth the top into as even a layer as possible, but don’t fuss! Slide it into your preheated oven and bake for 35 to 40 minutes, until a skewer inserted comes out with a few moist crumbs but no raw batter.
Step 10: Cool Upside Down
Right when the cake comes out of the oven, flip the pan upside down and let it cool for one hour. Cooling upside down is what keeps Chocolate Angel Food Cake tall and fluffy, instead of collapsing into itself.
Step 11: Release from the Pan
Once completely cool, run a thin, narrow knife around the edges and center tube to loosen, and gently remove the cake. Take your time here to keep the beautiful crumb intact.
Step 12: Make the Chocolate Whipped Cream
Whip your heavy cream in a clean bowl until it’s just starting to thicken. Add in powdered sugar, extra Dutch process cocoa powder, and vanilla, then keep whipping until stiff peaks form. This topping is luscious but not too sweet—the perfect cloud to float on top of your cake!
Step 13: Frost and Garnish
Spread or pipe the whipped cream over the entire cake or top each slice individually. Add fresh raspberries or strawberries for a final touch of elegance, or leave it pure chocolate for a classic look. Slice and serve to gasps of delight!
How to Serve Chocolate Angel Food Cake
Garnishes
There’s plenty of room to get creative: a scatter of fresh raspberries or strawberries looks stunning and adds a hint of tartness. If you want a little extra glam, try dusting the cake with powdered sugar or a few dark chocolate curls for a truly show-stopping finish. No matter how you garnish, your Chocolate Angel Food Cake is going to turn heads.
Side Dishes
This cake is a natural fit with a cup of rich coffee, a scoop of vanilla or raspberry sorbet, or even a drizzle of warm, melted chocolate. It’s also wonderful alongside a fruit salad, which brightens up the deep cocoa notes and makes every bite taste refreshing.
Creative Ways to Present
For something different, try serving individual slices with layers of whipped cream and berries in dessert glasses for a Chocolate Angel Food Cake trifle! Or, cut cubes and skewer them with fruit for a fun party treat. If you’re hosting a celebration, a tiered display with alternating layers of fruit and cake makes a gorgeous centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Chocolate Angel Food Cake (lucky you!), store slices in an airtight container at room temperature for up to two days. Keep the whipped topping in the fridge and add it just before serving to maintain maximum fluffiness.
Freezing
You can freeze unfrosted cake slices—simply wrap them tightly in plastic, then foil, and freeze for up to two months. Thaw at room temperature. Avoid freezing with the chocolate whipped cream on top as it may separate when thawed.
Reheating
This cake doesn’t need reheating, but if you want to refresh your Chocolate Angel Food Cake, let frozen or day-old slices warm to room temperature before adding any toppings. The cake will return to its pillowy texture and taste just as divine as freshly baked.
FAQs
Can I make Chocolate Angel Food Cake without a stand mixer?
Yes, you absolutely can! A large mixing bowl and a reliable electric hand mixer will work well. Just be ready for a little extra whipping—the meringue is the most important step and patience pays off.
Why can’t I grease the angel food cake pan?
Greasing the pan prevents the batter from climbing up the sides and holding its shape. The ungreased pan gives your Chocolate Angel Food Cake that classic height and incredibly fluffy texture.
Is Dutch process cocoa powder required?
For the deepest color and mellow chocolate flavor, Dutch process cocoa is best! Unsweetened natural cocoa can work in a pinch, but it will yield a lighter, slightly tangier cake.
What’s the best way to separate egg whites?
Crack eggs one at a time into a small bowl first—this way, if a yolk breaks, it won’t ruin your whole batch. Make sure no yolk gets into the whites, as this can stop them from whipping properly.
Can I make Chocolate Angel Food Cake ahead of time?
Definitely! The cake can be baked a day before and stored (plain) at room temperature. Whip up the chocolate cream just before serving for the best texture and flavor.
Final Thoughts
There’s something magical about baking a Chocolate Angel Food Cake—it’s one of those recipes that surprises you every single time with its lightness, richness, and pure joy. I hope this recipe brings a little sparkle (and a lot of chocolatey goodness) to your table. Give it a try, and see just how irresistible a chocolate cloud can be!
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Chocolate Angel Food Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 1 cake 1x
- Diet: Vegetarian
Description
Indulge in the light and airy decadence of this Chocolate Angel Food Cake. A heavenly dessert that combines the richness of chocolate with the delicate sweetness of angel food cake. Topped with a luscious chocolate whipped cream and fresh berries, it’s a perfect treat for any occasion.
Ingredients
For the cake:
- 1 1/2 cups granulated sugar
- 3/4 cup (94g) cake flour
- 1/4 cup (25g) Dutch process cocoa powder
- 1/2 tsp (scant) salt
- 12 large (420g) egg whites, (brought to room temperature)
- 3 Tbsp water
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla extract
- 2 oz dark chocolate, (grated*)
For the chocolate whipped cream topping:
- 2 cups heavy cream
- 3/4 cup powdered sugar
- 1/4 cup (25g) Dutch process cocoa powder
- 1 tsp vanilla extract
- Raspberries (or strawberries, for garnish (optional))
Instructions
- For the cake: Move oven rack one level 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).
- Pour sugar into a food processor and blitz until very fine, about 2 minutes.
- 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.
- 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.
- 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.
- 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).
- Sift 1/4 cup of the flour mixture over egg whites at a time then gently fold after each addition until just blended.
- Fold in grated chocolate.
- Gently pour or spoon batter into angel food cake pan and spread into an even layer.
- Bake in preheated oven until a skewer comes out with a few moist crumbs but no batter, about 35 to 40 minutes.
- Immediately remove from oven and turn angel food cake upside down to cool. Let cool 1 hour before running a thin narrow knife around edges of cake pan to remove the cake.
- 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.
- Pipe or spread whipped topping over entire cake, or dollop spoonfuls over individual slices. Garnish cake with raspberries or strawberries if desired.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Chocolate Angel Food Cake, Chocolate Cake Recipe, Dessert, Chocolate Whipped Cream, Angel Food Cake
