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Chocolate Angel Cake

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
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    12-16 servings


  • 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


  • 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.
Nutrition Facts
1 slice: 244 calories, 9g fat (5g saturated fat), 31mg cholesterol, 194mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 4g protein.

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  • fmmslkl
    Jul 22, 2019

    This is a wonderful cake. I make it every year at Christmas because my family loves it and demands it. I have been making it for over 20 years and it is always a big hit . Follow the directions exactly and it will be a great success.

  • Sarah
    Apr 10, 2019

    Enmisol, you can freeze the yokes. Use them for sponge cake. I haven't yet made this, just looking for a choc angel and TOH is my go to for tried

  • kguillaum1
    Dec 21, 2018

    I love angel food cake and this looks yummy....better buy extra eggs tomorrow ??

  • weisd
    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.

  • mheaddings
    Aug 26, 2017

    Eminsol. Use the egg yolks for Carmel pie

  • brownma
    Aug 26, 2017

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

  • deidra perry
    Aug 26, 2017

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

  • 2124arizona
    May 7, 2017

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

  • Osum
    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 !!

  • patpaulsen
    Jun 5, 2016

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