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Chocolate Angel Food Cake

Chocolate Angel Food Cake

Angel food cake is always a sweet treat but turning it into Chocolate Angel Food Cake makes it a bit better.


1 cup cake flour
1/2 cup baking cocoa
2 cups egg whites (14 eggs)
2 teaspoons cream of tartar
2 cups sugar
1 teaspoon pure vanilla extract


Sift flour and cocoa together three times; set aside.

In a large mixing bowl, beat the egg whites until foamy. Sprinkle with cream of tartar and beat until soft peaks form. Gradually add sugar, about two tablespoons at a time, beating until stiff peaks form. Blend in vanilla..

Sift about a fourth of the flour mixture over egg white mixture; fold in gently. Repeat, folding in remaining flour mixture by fourths.

Pour into an ungreased 10-inch tube pan. Bake at 325 degrees for one hour. Turn off the oven, but let cake sit in the oven for five minutes. Remove from the oven and immediately invert pan; cool completely.

Loosen sides of cake from pan and remove.

Nutrition Information

Recipe makes 12 servings
Serving size: 1 slice
Calories: 190; Total Fat: trace; Cholesterol: 0mg; Sodium: 65mg; Protein: 5g

Variation: Chocolate Angel Cake

Chocolate Angel Food Cake recipe creates a divine and tender angel cake low in everything but sweet goodness. This appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there's only 1g of fat per serving!

Chocolate Angel Cake

12 egg whites
1 cup cake flour
1/3 cup baking cocoa
3/4 teaspoon cream of tartar
1-1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1-2/3 cup sugar

1-3/4 cup confectioners' sugar
1/3 cup baking cocoa
1/3 cup reduced fat sour cream
1 tablespoon fat free milk
3/4 teaspoon vanilla extract

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside.

Add the cream of tartar, extracts 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.

Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees for 30 to 40 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 Icing: In a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

Recipe makes one angel food cake; about ten servings. A long serrated knife is the best utensil for cutting angel food cake. Slice the cake using a light sawing motion.

Nutritional information per slice:
Calories: 195; Protein: 4g; Total Fat: 1g; Sodium: 64mg; Cholesterol: 2g; Carbohydrates: 43mg; Fiber: 1g

Did you know?

October 10th is Angel Food Cake Day.

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