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Chocolate Angel Food Cake

A light and fluffy chocolate dessert that's perfect for any occasion, paired wonderfully with fresh fruits.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.5 cups granulated sugar Half blended to fine texture
  • 3/4 cup cake flour Sifted
  • 1/4 cup Dutch process cocoa powder
  • 1/2 tsp salt
  • 12 large egg whites At room temperature
  • 3 Tbsp water
  • 1.5 tsp cream of tartar
  • 1.5 tsp vanilla extract
  • 2 oz dark chocolate, grated
Topping Ingredients
  • 2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1/4 cup Dutch process cocoa powder
  • 1 tsp vanilla extract
  • Raspberries or strawberries, for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Prepare a non-stick 16-cup angel food cake pan without greasing.
  2. Blitz half of the granulated sugar in a food processor until fine. Combine this sugar with cake flour, cocoa powder, and salt in a mixing bowl.
  3. In a stand mixer, beat egg whites with water and cream of tartar until frothy. Gradually add in remaining sugar until stiff peaks form and mix in vanilla extract.
  4. Sift the flour mixture into the egg whites incrementally and gently fold until smooth. Fold in grated chocolate.
Baking
  1. Pour the batter into the prepared pan and bake for 35-40 minutes, until a skewer comes out clean.
  2. Cool the cake upside down for about 1 hour.
Topping Preparation
  1. Whip the heavy cream in a mixing bowl until thick. Gradually add powdered sugar, cocoa powder, and vanilla extract, mixing until stiff peaks form.
  2. Spread or pipe the whipped cream over the cooled cake and garnish with fresh berries if desired.

Notes

Store at room temperature in an airtight container. Lasts up to 3 days. Can be frozen wrapped in plastic wrap and foil for up to 3 months.