Chocolate Angel Cake is a light and airy dessert that marries the delicate texture of classic angel food cake with the rich, indulgent flavor of chocolate. This cake is perfect for those who crave a sweet treat that’s both satisfying and surprisingly low in fat. The whipped egg whites give it a fluffy, cloud-like consistency, while the cocoa powder infuses the cake with a deep chocolate flavor. Topped with a dusting of powdered sugar or a dollop of whipped cream, Chocolate Angel Cake is an elegant dessert that’s ideal for any occasion, from casual get-togethers to festive celebrations.
Ingredients:
- 1 cup cake flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar or whipped cream, for serving (optional)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Do not grease your angel food cake pan.
- Sift the dry ingredients: In a medium bowl, sift together the cake flour, cocoa powder, and 1/2 cup of granulated sugar. Repeat the sifting process twice more to ensure the mixture is light and well combined. Set aside.
- Beat the egg whites: In a large mixing bowl, combine the egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium speed until soft peaks form. Gradually add the remaining 1 cup of granulated sugar, a few tablespoons at a time, beating continuously until stiff peaks form. Stir in the vanilla extract.
- Fold in the dry ingredients: Gently fold the sifted flour and cocoa mixture into the beaten egg whites, one-third at a time. Use a spatula to carefully incorporate the dry ingredients, taking care not to deflate the egg whites.
- Bake the cake: Pour the batter into an ungreased 10-inch angel food cake pan. Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 35-40 minutes, or until the cake is set and springs back when lightly touched.
- Cool the cake: Remove the cake from the oven and immediately invert the pan onto a cooling rack or the neck of a bottle. Allow the cake to cool completely in the pan, about 1-2 hours.
- Serve: Once cooled, run a knife around the edges of the pan to loosen the cake. Carefully remove the cake from the pan and transfer it to a serving plate. Dust with powdered sugar or serve with whipped cream, if desired.
Chocolate Angel Cake is a delightful dessert that offers the best of both worlds—light and airy with a rich chocolate flavor. It’s perfect for indulging your sweet tooth without feeling too heavy, making it an ideal choice for any occasion.
