Chocolate Angel Food Cake is light as air with a subtle taste of chocolate. The classic cake with a chocolate twist!
I have to be honest, I’m not a huge fan of regular angel food cake.
Yes, it’s a classic and if you have it with a side of strawberries, it’s fabulous. But, I don’t know..it’s just not one of my favorite cakes. 🤷
So, when I decided to give the chocolate version a try a few years ago, I was skeptical. Boy, I was converted! Adding a bit of chocolate to a regular angel food cake is a wonderful idea.
Chocolate Angel Food Cake is still light and fluffy as the regular version, but, with the bonus of chocolate.
Another bonus? It’s fat free. Which translates into= guilt free chocolate cake.
How To Make Your Cake + A Few Notes:
- First, whisk together part of your sugar, cocoa powder, salt and flour. You will need two batches of sugar for this cake. I separated them in the recipe card for easier instructions. Set this mixture to the side.
- Next, beat your egg whites until they are foamy. This should only take a few minutes. An electric mixer with a whip attachment works best.
- Then, increase your mixer speed a bit and add in cream of tartar. Don’t forget it! This will stabilize your egg whites by helping them hold water & air.
- While beating the egg whites, gradually add in your second batch of sugar. Do this gradually…about 2 tablespoons at a time. Don’t dump it all in at once..it will flatten your egg whites.
- Beat your egg whites until medium peaks are reached. They should be shiny white and thick.
- Lastly, take your flour/sugar/cocoa powder mixture and fold it into your whipped egg whites. Like the sugar, do this gradually. Do it carefully and use a whisk.
- Spread the batter into a tube pan. DO NOT GREASE your pan. Then, bake.
- Let the cake cool a bit before removing from the pan. When removing, take a sharp knife and run it along the edges of the pan to release.
Love Chocolate Cake? Check Out These Recipes Too:
- Flourless Chocolate Cake
- Hershey’s Chocolate Cake
- Chocolate Cockeyed Cake
- Chocolate Roll Cake
- Chocolate Cake for Two
- 12 egg whites
- 3/4 cup sugar
- 1/2 cup sugar
- 3/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- In a bowl, whisk together 1/2 cup sugar, salt, cocoa powder and flour. Set aside.
- With an electric mixer with whisk attachment, whisk egg whites until foamy. Then, add in cream of tartar and increase speed slightly.
- Continue whipping and add in the 3/4 cup of sugar. Add in 2 tablespoons at a time and continue whipping until medium peaks form. Add in vanilla.
- Gently fold the flour/sugar/cocoa mixture into whipped egg whites. Do this gradually.
- Spread batter into a ungreased tube pan.
- Bake for 45-50 minutes or until toothpick inserted comes out clean.
- Let the cake cool for approx 15 minutes before removing from pan.
- To remove cake from pan, carefully, run a sharp knife along the edges of the pan first.
- Cool completely on wire rack before serving.
- Serve with chocolate syrup and chopped strawberries, if desired.
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Serving Size:1 slice
Amount Per Serving: Calories: 135Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 104mgCarbohydrates: 28gFiber: 1gSugar: 21gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate