Contest-Winning Chocolate Angel Food Cake
Total TimePrep: 25 min. Bake: 40 min. + cooling
- 1-1/2 cups egg whites (about 10 large)
- 3/4 cup cake flour
- 1-1/2 cups plus 2 tablespoons sugar, divided
- 1/4 cup baking cocoa
- 1-1/2 teaspoons cream of tartar
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- CHOCOLATE FLUFF FROSTING:
- 2 cups heavy whipping cream
- 1 cup sifted confectioners' sugar
- 1/2 cup baking cocoa
- Dash salt
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.
- Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick.
- Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
- Run a knife around side and center tube of pan. Remove cake to a serving plate.
- For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.
Nutrition Facts1 slice: 344 calories, 15g fat (9g saturated fat), 54mg cholesterol, 127mg sodium, 48g carbohydrate (37g sugars, 1g fiber), 6g protein.
Apr 28, 2020
WOW! I have never made an angel food cake from scratch before. I grew up using the boxed mixes. Couldn't believe the difference. The recipe was extremely easy to follow and the taste was incredible. The texture was so light and delicate. One of the very best things I have ever baked in my 67 years. The whipped frosting while very good, is not my favorite but personal preference aside, I certainly can find no faults with this cake. One suggestion: I was unsure whether or not to refrigerate the cake with the whipped topping. Thank you!
Aug 24, 2019
A perfect cake everytime and get so many requests for this cake for family gatherings of any kind! Use an egg separator when preparing the cake batter. I have also substituted the Hershey's Special Dark cocoa for the regular cocoa.
Mar 11, 2018
This is hands-down one of the best cakes I’ve made angel food or otherwise. It is absolutely fantastic. Followed the recipe to a tee and it came out perfectly.
Sep 22, 2017
Hi Linda,You can definitely make this cake the day before.Happy baking!Susan StetzelRecipe Support SpecialistTaste of Home Magazine
Sep 1, 2017
Can this cake be made the day before served? Can he icing be put on the day of serving?
Apr 16, 2015
My son says this cake tasts like hot chocolate, we though it was great without the frosting,
Apr 3, 2013
Like another reviewer, when I first tasted this cake, I thought there wasn't enough chocolate flavor. However, when I tried a piece with icing, that changed my opinion. I really liked the cake. There must be a lot of icing on the cake in the picture, because I had a great deal left over. I used the left over to dip strawberries, and it was excellent. I don't generally like icing, as I think it is too sweet, but I thought the icing made the cake.
Jan 27, 2013
I really hate to (makes farting sound) on a recipe, but this cake just didn't do it for me.I decided to leave out the last 2 tablespoons of sugar, but it was still too sweet for me and 1/4 cup of cocoa just isn't enough. I couldn't really taste the chocolate at all.However, the texture was amazing. I didn't make the frosting because the cake doesn't need it. Some whip cream would be more than enough to finish it off.
Feb 4, 2012
My chocolate angel food cake recipe is really easy- use a a f cake mix adding 1/3 C cocoa sifted into the mix and 1/2 t chocolate flavoring with the water. Bake as directed on the box. I like to frost it with chocolate cool whip. Yummy!
Jun 2, 2011
Love this cake!