Chocolate Angel Food Cake with Chocolate Whipped Cream Frosting
User Reviews
4.7
74 reviews
Excellent
Chocolate Angel Food Cake with Chocolate Whipped Cream Frosting
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Chocolate Angel Food Cake uses whipped egg whites stabilized with cream of tartar and combined with cake flour, sugar, and cocoa powder to create a light, airy cake rich in chocolate flavor. The frosting complements with chocolate whipped cream for a soft, creamy finish. The recipe requires careful meringue preparation and gentle folding to maintain volume.
Description
Chocolate Angel Food Cake incorporates egg whites beaten over time with cream of tartar and sugar until stiff peaks form a dense meringue. Cake flour, cocoa powder, and powdered sugar are sifted and folded into the meringue carefully to retain its airy structure. The cake is baked at 350°F until set and cooled completely before removing from the pan. The result is a light, fluffy cake with deep chocolate notes balancing the sweetness. Topped with chocolate whipped cream frosting, it offers a creamy texture that contrasts with the airy crumb. This cake requires patience to whip the meringue slowly over many minutes for the right stability.
It can be served as a dessert for special occasions or with fresh fruit toppings. Variations in toppings and frostings are possible.
Check strawberries or other fresh toppings for mold when applied and stored on the cake, removing them before longer storage as needed. The cake stores well unfrosted or frosted under proper conditions.
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Ingredients
- 12 egg white
- ¾ teaspoon cream of tartar
- 1½ teaspoons kosher salt
- 1⅛ cups granulated sugar
- ¾ cups cake flour (see note)
- 1¼ cups powdered sugar
- ½ cup cocoa powder unsweetened
- 1 teaspoon vanilla extract pure
- whipped cream frosting click for recipe, chocolate
Instructions
- Preheat oven to 350°F. Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites on low speed. After about 2 minutes, a microfoam will begin to form. Once a microfoam has formed, sprinkle in the cream of tartar and salt and continue whipping on low. After about 1½ minutes, the egg whites will have slightly increased in volume and faint whisk lines will become visible in the egg white foam. While the mixer is running, slowly stream in the sugar, giving it time to dissolve.
- Once the sugar is completely incorporated, increase the mixer speed to high and whisk to stiff peaks. This will take anywhere from 12-20 minutes depending on the humidity. Do not increase speed higher than 4. This constant, slow speed creates a steady, stiff meringue that will not fall. Do not rush this part. Whipping your meringue at a higher speed will still give you a stiff meringue but it will not be as dense and will have the tendency to fall or get way too soft when adding the flour mixture.
- While the meringue is whipping: In a medium-sized bowl, sift the cake flour, powdered sugar, and cocoa together. Sifting them together aerates the mixture which will help in the even texture of the cake. If there are any large chunks of powdered sugar left in the sieve, discard them. Set aside until the meringue is done.
- After about 12-13 minutes of whipping, the egg whites you should have soft peaks. With the mixer still going, add in the vanilla extract. Continue whipping the egg whites for about 8 more minutes, or until very stiff peaks have formed. After 18 minutes of the meringue whipping, stop and check it about every 45 seconds by pushing the whisk through and pulling up. If when you pull the whisk out of the meringue and your peak falls over slightly, it is not stiff enough. A good meringue will have stiff peaks as well as some noticeable resistance when the whisk is pushed through it. Once you have reached stiff peaks, do not keep whipping, as the meringue can be overwhipped and get soft and can no longer be whipped back stiff. If that happens, start over. Do not let your meringue sit for more than a couple of minutes before adding in your flour mixture as it will start to deflate.
- Add in the flour, powdered sugar, and cocoa mixture to the meringue. Using a rubber spatula, gently fold them together until they are homogeneous. Using a rubber spatula is ideal as it scrapes the sides of the bowl well. Be sure that you scrape the bottom of the bowl as well as the sides, as flour tends to set down there and not get incorporated. Take care not to deflate the meringue.
- Carefully pour the batter into an ungreased angel food cake tube pan and spread evenly throughout. It is important that you do not grease this pan as any oil will deflate the meringue. The cake will cling to the sides and rise as it is supposed to.
- Place into the preheated oven and bake for 35-40 minutes or the cake begins to pull away from the sides and it springs back when touched. Once baked, remove from the oven and place upside down onto a cooling rack, plate or cake stand. Allow to cool for about 1 hour. Carefully run a butter knife around the edges of the pan on both the outside edge and the inside tube. Remove the cake from the pan.
- Pipe on or cover your cake with chocolate whipped cream and strawberries for extra garnish. Serve and enjoy!
Notes
- Store unfrosted cake airtight at room temperature up to 2 days, refrigerated up to 1 week, or frozen up to 4 months.
- Frosted cake should be refrigerated and consumed within 5 days.
- Check fresh toppings like strawberries daily; remove before storing to prevent mold growth.
- If cake flour is unavailable, make a substitute by mixing all-purpose flour with cornstarch and sifting well.
- Try other toppings like caramel drizzle or hot fudge for variation.
- Chocolate whipped cream frosting nutrition can be found with the frosting recipe linked.
Nutrition Information
Show Details
Serving
1slice
Calories
174kcal
(9%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
342mg
(14%)
Potassium
143mg
(3%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
1IU
(0%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 174kcal | 9% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 342mg | 14% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 1IU | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
74 reviews
Excellent
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