Contest-Winning Chocolate Angel Food Cake

This angel food cake with chocolate frosting is a show stopper just from its looks alone, and once people start sinking in their teeth, it will be the talk of the party. When people aren’t busy shoveling bites into their mouths, that is. Angel food cake takes a bit of practice, and this chocolate angel food cake recipe adds one additional layer, if you will, but it’s so worth the time.

And don’t worry too much; if you follow each step closely, the cake will come out great even the first time you make it. So, let’s gather our ingredients and get to work on this chocolate-frosted angel food cake, because it will be a new frequent treat in your home and beyond.

Chocolate Angel Food Cake Ingredients

• Egg whites: You need a cup and a half of egg whites, which usually takes about 10 large eggs.
• Cake flour: This cake uses surprisingly little flour, and cake flour makes a lighter cake than all-purpose flour.
• Sugar: This angel food cake does use plenty of sugar, though, and be sure to measure it out and keep it divided.
• Baking cocoa: You’ll use baking cocoa in the cake and in the frosting.
• Cream of tartar: Cream of tartar is essential for the texture of this cake.
• Vanilla extract: Vanilla extract provides much of the flavor profile here.
• Salt: Just a bit of salt helps the other ingredients shine.

Chocolate fluff frosting:

• Heavy whipping cream: A good heavy cream makes for a great frosting.
• Confectioners’ sugar: Make sure to sift this sugar before you use it.
• Baking cocoa: Here’s the second use of baking cocoa.
• Salt: Just a dash will do this time.

Directions

Step 1: Prepare the eggs and the flour, cocoa and sugar blend

Place the egg whites in a large bowl and let them stand at room temperature for 30 minutes. Meanwhile, mix then sift the flour, 3/4 of a cup plus 2 tablespoons sugar, and the cocoa three times. Set this blend aside.

Step 2: Beat egg whites

Add the cream of tartar, vanilla extract and salt to the egg whites, then beat at a medium speed until soft peaks form. Gradually add the remaining sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and the sugar is all dissolved. Then, begin to gradually fold in the flour mixture, adding about a half cup at a time. The mixture will be thick.

Step 3: Bake and cool

Gently spoon the cake batter into an ungreased 10-inch tube pan. Cut through the batter with a knife to remove air pockets, then bake the cake on the lowest oven rack at 350°F for 40 to 45 minutes or until it has lightly browned and the entire top appears dry. Immediately invert the pan and cool it completely, which will take about one hour.

Step 4: Transfer the cake to a plate

Run a knife around the side and center of the tube pan, then carefully remove the cake to a serving plate.

Step 5: Make the frosting, then frost the cake

In a large bowl, beat the cream until it begins to thicken. Then add the sugar, cocoa and salt, and beat until stiff peaks form. Frost the top and sides of the cake, then serve and enjoy.

Chocolate Angel Food Cake Variations

Make the classic: For a classic angel food cake, leave the cocoa out of the batter and don’t add the chocolate frosting; the cake will be a time-tested delight.

Add chocolate chips: Adding chocolate chips to the batter will make a truly tasty cake. Just use very small bits of chocolate so you don’t throw off the baking process.

Put a cherry on top—or many: Adding maraschino cherries to the top of the cake will give a handsome pop of color and a bit of extra sweetness to each slice.

How to Store Chocolate Angel Food Cake

This cake will keep well at room temperature for up to two days and in the fridge for up to five, just store it in an airtight container or wrapping either way.

Can you freeze chocolate angel food cake?

This angel food cake with chocolate can be safely frozen for up to three months. To not ruin the frosting, it’s best to freeze it uncovered on a plate for several hours, then wrap the cake in airtight wrapping and return it to the freezer.

Chocolate Angel Food Cake Tips

What is baking cocoa?

Baking cocoa is similar but distinct from the cocoa powder you might use to make hot chocolate. Cocoa powder has been processed to have less acidity in a process called Dutch-processing. Cocoa powder has a milder and sweeter flavor than baking cocoa, which is stronger and more bitter in taste.

What can I do with all the egg yolks?

You have many options for the egg yolks you’ll have leftover from this recipe. You can make a carbonara dish. You can create an egg wash for bread. You can use them in a pudding, custard or gelato. Or add an extra yolk to an omelet or scrambled eggs for more flavor and protein.

What should I serve with chocolate angel food cake?

The right answer here is fresh fruit, and ideally fresh berries. Strawberries, raspberries and blueberries will pair beautifully.