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Chocolate Angel Cake Recipe
Chocolate Angel Cake Recipe photo by Taste of Home

Chocolate Angel Cake Recipe

Publisher Photo
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.—Joyce Shiffler, Colorado Springs, Colorado
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 1-1/2 cups egg whites (about 10)
  • 1-1/2 cups confectioners' sugar
  • 1 cup cake flour
  • 1/4 cup baking cocoa
  • 1-1/2 teaspoons cream of tartar
  • 1/2 teaspoon salt
  • 1 cup sugar
  • FROSTING:
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • Chocolate leaves, optional

Nutritional Facts

1 serving equals 244 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 194 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.
  2. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
  3. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
  4. Run a knife around side and center tube of pan. Remove cake to a serving plate.
  5. In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
  6. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.
Originally published as Chocolate Angel Cake in Taste of Home December/January 1998, p27

Nutritional Facts

1 serving equals 244 calories, 9 g fat (5 g saturated fat), 31 mg cholesterol, 194 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Chocolate Angel Cake

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 5, 2014

a hit as a low fat dessert without the frosting and served with raspberry sherbert

MY REVIEW
Reviewed Jan. 24, 2014

Rezarta, you sift the flour, powered sugar, and cocoa together and fold that in after the egg whites and regular sugar are whipped to stiff peaks. It's very important to keep the stiff peaks (hence the folding) because the eggs are what cause the cake to raise. I loved this cake, it was wonderful.

MY REVIEW
Reviewed Jul. 13, 2013

I've been making this cake since it first appeared in Taste of Home magazine many years ago. It has a beautiful airy texture and the whip cream frosting is delicious. Definitely a five star family favorite!

MY REVIEW
Reviewed Jun. 16, 2013

I just tried this recipe and am very unsatisfied. First, the cake did not raise one bit -- was wondering about it, seeing how the recipe asks for NO baking powder or other leavening ingredients. Second, how do you divide the sugar between the egg whites and flour batter? Very disappointed.

MY REVIEW
Reviewed Feb. 6, 2013

Airy, delicious cake.

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