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
Scale
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
