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Chocolate Angel Food Cake

A decadent heavenly cake that's light as air, kissed with cocoa, flecked with dark chocolate bits and finished with billowy chocolate whipped cream and optional red berries.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 14
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 cups granulated sugar
  • 3/4 cup (94g) cake flour
  • 1/4 cup (25g) Dutch process cocoa powder
  • 1/2 tsp (scant) salt
  • 12 large (420g) egg whites, brought to room temperature
  • 3 Tbsp water
  • 1 1/2 tsp cream of tartar
  • 1 1/2 tsp vanilla extract
  • 2 oz Dark chocolate, grated*
Chocolate Whipped Topping
  • 2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1/4 cup (25g) Dutch process cocoa powder
  • 1 tsp vanilla extract
  • raspberries or strawberries, for garnish (optional)

Instructions

    Cup of Yum
  1. For the cake: Move oven rack one level from center and preheat oven to 350 degrees. Set aside a non-stick 16-cup angel food cake pan with legs (do NOT grease pan).
  2. Pour sugar into a food processor and blitz until very fine, about 2 minutes.
  3. Transfer half of the sugar (3/4 cup) to a mixing bowl, along with the cake flour, 1/4 cup cocoa powder, and salt. Whisk mixture and set aside.
  4. Add egg whites to a 6-quart stand mixer bowl fitted with a whisk attachment, or if you don't have a stand mixer that large use an extra large mixing bowl and an electric hand mixer.
  5. Pour water in with egg whites, along with cream of tartar. Mix on medium-low speed until frothy, then slowly add remaining half of the sugar (3/4 cup), about 1 Tbsp at a time into the egg whites while gradually increasing speed.
  6. Beat egg white sugar mixture on high speed until soft peaks form, then mix in vanilla extract and continue to beat until stiff peaks form (this will take around 4+ minutes in a stand mixer, 10+ with a hand mixer).
  7. Sift 1/4 cup of the flour mixture over egg whites at a time then gently fold after each addition until just blended.
  8. Fold in grated chocolate.
  9. Gently pour or spoon batter into angel food cake pan and spread into an even layer.
  10. Bake in preheated oven until a skewer comes out with a few moist crumbs but no batter, about 35 to 40 minutes.
  11. Immediately remove from oven and turn angel food cake upside down to cool. Let cool 1 hour before running a thin narror knife around edges of cake pan to remove the cake.
  12. For the chocolate whipped cream topping: In a medium mixing bowl using an electric hand mixer whip heavy cream until slightly thickened. Add 1/4 cup cocoa powder, powdered sugar and vanilla and whip until stiff peaks form.
  13. Pipe or spread whipped topping over entire cake, or dollop spoonfuls over individual slices. Garnish cake with raspberries or strawberries if desired.

Notes

  • *To grate dark chocolate just grate on the large holes of a box grater.