Prepare a light and fulfilling dessert with this delicious Chocolate Angel Food Cake recipe. It is the perfect dessert to serve for birthday parties and other special occasions.
Chocolate Sponge Cake Recipe
When you are in the mood for a light and tasty cake that will satisfy your craving for something sweet, this Chocolate Angel Food Cake is a must-have. It does not take long to bake the cake. Most importantly, you can put anything you want on top of it to customize it to your liking.
When you are in the mood for a light and tasty cake that will satisfy your craving for something sweet, this Chocolate Angel Food Cake with Chocolate Whipped Cream Frosting is a must-have.
It does not take long to bake the cake. Most importantly, you can put anything you want on top of it to customize it to your liking.
Why you'll love this Easy Chocolate Angel Food Cake recipe
- Simple ingredients - You do not need a bunch of fancy ingredients to make this cake from scratch.
- Freezer friendly - The cake tastes delicious when fresh out of the oven, but you can also store it in the fridge or freezer to keep it fresh.
- Topping friendly - You can add a whipped topping to it, along with other tasty ingredients, such as fresh fruit.
How to make Chocolate Angel Food Cake from Scratch
**This is an abbreviated list. Be sure to see the recipe card below for full instructions and details.
- Preheat your oven to 350 degrees F.
- Mix your egg whites in a bowl to create a foam.
- Add your cream of tartar and salt and continue whipping at a slow pace.
- Add your sugar and let it dissolve.
- Add your cake flour to a bowl with the powdered sugar and cocoa.
- Begin adding vanilla extract into the bowl with the egg whites.
- Once it reaches a stiff peak, you can toss in your cake flour mixture.
- Use a spatula to fold the ingredients into one another.
- Pour the mixture into an ungreased cake pan.
- Bake for 35-40 minutes.
- Remove from oven and place upside down on a cooling rack.
What Do I Do With the 12 Egg Yolks I Don’t Use?
You will have 12 egg yolks leftover. If you do not want them to go to waste, use them to prepare other recipes, such as Egg Yolk Cookies and Twelve Yolk Pound Cake, both of which are sweet and decadent treats.
What Do I Top My Angel Food Cake With?
Top your Chocolate Angel Food Cake with a whipped topping. You may want to use chocolate or vanilla whipped cream.
Once you add the whipped topping, spread sliced strawberries, raspberries, and even blueberries on top. You can even pour some sprinkles over the whipped topping.
What Is the Texture of Angel Food Cake?
The Angel Food Cake has a soft, light texture that makes it melt in your mouth. It is soft and easy to crumble.
Recipe Tips and Tricks
- Make a homemade whipped topping for your cake using heavy whipping cream, powdered sugar, and vanilla extract.
- Check your strawberries before adding them to the cake. They can get mold on them quickly, and you do not want them to ruin the cake.
- Consider trying other great toppings on your cake, such as a caramel drizzle or hot fudge.
Chocolate Angel Food Cake is a light and airy cake that can accommodate almost any topping.
Chocolate whipped cream would make a great addition to this cake, or just plain whipped cream. Serve it with fresh strawberries and enjoy this spongy chocolate cake.
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If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Angel Food Cake with Chocolate Whipped Cream Frosting
- 12 egg whites
- 1 ½ tsp salt
- ¾ tsp cream of tartar
- 1 cups + 2 Tbs sugar
- 1 tsp vanilla
- 1 ¼ cups powdered sugar
- ¾ cups cake flour
- ½ cups unsweetened cocoa
- Chocolate Whipped Cream Frosting click for recipe
- Preheat the oven to 350 F. Place egg whites in the bowl of a stand mixer or in a large mixing bowl. Using the whisk attachment, begin whipping 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 a minute and a half, 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 sugar is completely incorporated, increase 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. If you do not have a sifter, you may use a fine sieve. 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, 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. Attempt to “smash” the meringue as least as possible so that it does not deflate.
- Carefully pour the batter into an ungreased angel food cake 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 one 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!