Chocolate Angel Cake Recipe

4.5 28 30
Chocolate Angel Cake Recipe
Chocolate Angel Cake Recipe photo by Taste of Home
Publisher Photo

Chocolate Angel Cake Recipe

Read Reviews
4.5 28 30
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. —Joyce Shiffler, Colorado Springs, Colorado
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling

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

Directions

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.
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.
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.
Run a knife around side and center tube of pan. Remove cake to a serving plate.
In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.
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 slice: 244 calories, 9g fat (5g saturated fat), 31mg cholesterol, 194mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

  • 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
  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

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Reviews forChocolate Angel Cake

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weisd User ID: 6498283 272970
Reviewed Sep. 12, 2017

"This cake was absolutely fabulous, got lots of compliments from family group dinner. It's a great light chocolate dessert. Yummy. Definitely worth the 10 egg whites. I didn't have the cake flour, so used all purpose and it was still light. Will make this again. Also had the extra dark chocolate, which worked fine."

MY REVIEW
mheaddings User ID: 123431 272260
Reviewed Aug. 26, 2017

"Eminsol. Use the egg yolks for Carmel pie"

MY REVIEW
brownma User ID: 3903855 272257
Reviewed Aug. 26, 2017

"Emisol, I would never waste the egg yolks, just buy a carton of egg whites, (egg beaters)."

MY REVIEW
deidra perry User ID: 8902942 272246
Reviewed Aug. 26, 2017

"I ?????? this recipe!! SO GOOOOOD!!!!! An' perfect w/ coffee"

MY REVIEW
2124arizona User ID: 845443 265652
Reviewed May. 7, 2017

"This is one of my son's favorite cake! It has turned out perfect every time!!"

MY REVIEW
Osum User ID: 602610 264230
Reviewed Apr. 2, 2017

"I will definitely be making this cake many many more times. I made it for my birthday as I love angel food cake but always use a mix. I decided to treat myself and was not disappointed. I used 10 eggs but could have used 12 to make the full 1 1/2 cups and made my own cake flour. Just to see the difference I want to try with store bought cake flour. I absolutely LOVED the frosting it was Ah Mazing ! I also just mixed it right away no letting it blend first.

This is a keeper in my books !!"

MY REVIEW
patpaulsen User ID: 8679081 249099
Reviewed Jun. 5, 2016

"Been making chocolate angel food cake for fifty years. Recipe is very much like mine. Our favorite."

MY REVIEW
eminsol User ID: 4077674 247403
Reviewed Apr. 23, 2016

"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?"

MY REVIEW
dpasnik1 User ID: 7105270 246251
Reviewed Mar. 29, 2016

"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!"

MY REVIEW
ktype User ID: 4188985 246230
Reviewed Mar. 29, 2016

"Great!"

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