Chocolate Angel Cake Recipe
- 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
- 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
- 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.
1 slice: 244 calories, 9g fat (5g saturated fat), 31mg cholesterol, 194mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.
Reviews for Chocolate Angel Cake
"Been making chocolate angel food cake for fifty years. Recipe is very much like mine. Our favorite."
"j would try this because the calories are light for a cake, HOWEVER, eggs are about $5 doz here and I just can't see wasting 10 egg yolks... anyone have any ideas for the yolks besides meatloaf and mac and cheese?"
"An excellent recipe, no need to change a thing! This produced a very light and very tall cake. Anyone who likes chocolate will absolutely love it!"
"Hey guys, I was just wondering if you HAVE to use a tube pan? Can I be a regular cake pan? Thanks"
"Absolutely amazing! I will say though that the frosting did not need to chill for an hour. It was perfectly fine with just whipping everything together."
"use egg beaters egg white - cheaper"
"I"m curious ......................what does one do with 10 egg yolks? I'm a fan of Angel Food cake & Chocolate just makes it better!!"
"Can a person use a box angel food cake and just add cocoa to the dry ingredients? My mom made the best choc angelfood cakes since I was a kid, back in the '40's and I'm to old now to make them from scratch. Would appreciate some help. thanks had to review so I could ask questions."
"First of all, I'm going to address some of the issues on here. leslie93, I tried egg whites in a carton, did not work well. Used a dozen of egg whites, came out perfect. jlin0809, No, you do not add oil or applesauce to angel food cake. This is NOT a normal cake. Rezarta, angel food cakes do not, and are not suppose to have, baking soda or baking powder. If your's did not rise, then you missed a step somewhere. You beat the egg whites, add the sugar, beat until stiff. You MUST FOLD in the flour. If you mix it in, the entire cake will fall flat, it will deflate and it will not rise. So, if you had problems, it's a step you missed. I'm guessing you treated this cake like you would any normal cake. An angel food cake is not an ordinary cake and cannot be mixed or treated like an ordinary cake. My angel food cake came out fantastic. One more thing I forgot to mention, and this is very important, the cake needs to baked on the lowest shelf in the oven. When it's done, the top should be dry and cracked. You cannot check it with a toothpic, the way you do a regular cake. It won't work. It's too light and airy."
"Can you use the liquid carton of egg whites?"
"Did u add no oil or Apple sauce in the cake batter??"
"Well worth the work. The frosting is light and not overly sweet."
"a hit as a low fat dessert without the frosting and served with raspberry sherbert"
"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."
"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!"
"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."
"Airy, delicious cake."
"Great twist on the traditional angel food cake! I served it with a strawberry-raspberry sauce and whipped cream and everyone loved it!"
"Had to make a different frosting since I didn't have heavy whipping cream on hand, but this most definately a new family favorite!"