Decadent Chocolate Angel Food Cake
Indulge in the light and airy texture of this Decadent Chocolate Angel Food Cake. Perfect for any celebration or dessert occasion, this cake features the delicate flavors of vanilla combined with rich, unsweetened cocoa to create a moist yet fluffy treat. With a perfect balance of sweetness, this cake is ideal for those who love chocolate but want a lighter option. Serve it dusted with confectioners' sugar for an elegant touch, or pair it with fresh berries or whipped cream for a delightful finish. Share it with friends and family, and watch it disappear!
12
Servings
173
Calories
8
Ingredients
Ingredients
cake flour
2/3 cup (sifted (not self-rising))
unsweetened cocoa
1/3 cup (sifted)
granulated sugar
1 1/2 cups (divided)
large egg whites
12 (at room temperature)
vanilla extract
1 1/2 teaspoons
cream of tartar
1 1/2 teaspoons
salt
1/2 teaspoon
confectioners' sugar
to taste (for garnish)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a medium bowl, sift together the cake flour, cocoa powder, and 3/4 cup of granulated sugar three times to aerate the ingredients and remove lumps. Set aside.
3
In a large mixing bowl, use an electric mixer to beat the egg whites at low speed until foamy, about 5 minutes.
4
Add the vanilla extract, cream of tartar, and salt to the egg whites.
5
Gradually increase the mixer speed to medium, then beat in the remaining 3/4 cup of granulated sugar, one tablespoon at a time. Continue to beat for about 5 minutes, or until the mixture reaches stiff peaks.
6
Sift one-third of the reserved dry ingredients over the whipped egg whites. Gently fold it in using a rubber spatula. Repeat this process two more times, being careful not to deflate the egg whites.
7
Pour the batter into an ungreased 10-inch tube pan. Use a knife to gently cut through the batter to eliminate any air pockets. This will help the cake rise evenly.
8
Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly pressed and the cake is set.
9
Once baked, immediately invert the pan, hanging it on the neck of a bottle to cool completely. This helps to maintain the cake's height and airy texture.
10
To unmold the cake, carefully run a thin knife around the edge of the pan and the tube, then invert the pan to release the cake.
11
Place the cake upright on a serving plate and garnish with confectioners' sugar if desired. Enjoy your delightful dessert!
Nutrition Information
0.3g
Fat
38g
Carbs
2.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate Angel Food Cake?
It is a light and airy dessert that combines the delicate flavors of vanilla with rich cocoa for a moist, fluffy, and lower-fat chocolate treat.
How many servings does this recipe provide?
This recipe makes approximately 12 servings.
What is the calorie count per serving?
Each serving contains about 173 calories.
What temperature should the oven be set to?
The oven should be preheated to 375°F (190°C).
What kind of flour is required for this recipe?
You should use 2/3 cup of cake flour, specifically noted as not self-rising.
How many egg whites are needed?
The recipe requires 12 large egg whites.
Should the egg whites be cold or at room temperature?
The egg whites should be at room temperature for the best volume.
Why do I need to sift the dry ingredients three times?
Sifting the cake flour, cocoa powder, and sugar three times aerates the ingredients and ensures there are no lumps.
How should I beat the egg whites initially?
Beat the egg whites at low speed using an electric mixer until they become foamy, which takes about 5 minutes.
When do I add the cream of tartar?
Add the cream of tartar, vanilla extract, and salt once the egg whites have become foamy.
How do I add the sugar to the egg whites?
Gradually beat in the remaining 3/4 cup of sugar, adding only one tablespoon at a time while mixing at medium speed.
How long should I beat the mixture after adding sugar?
Continue beating for about 5 minutes or until the mixture reaches stiff peaks.
How do I combine the dry ingredients with the whipped egg whites?
Sift one-third of the dry ingredients over the egg whites and gently fold them in with a rubber spatula, repeating until finished.
What type of pan is best for this cake?
A 10-inch tube pan is recommended for this recipe.
Should I grease the tube pan?
No, the batter should be poured into an ungreased tube pan so the cake can climb the sides as it rises.
Why should I run a knife through the batter before baking?
Gently cutting through the batter with a knife helps eliminate air pockets and ensures an even rise.
How long does the cake take to bake?
The cake typically bakes for 40 to 45 minutes.
How do I know if the cake is finished baking?
The cake is done when the top springs back when lightly pressed and the structure is set.
Why must the pan be inverted after baking?
Inverting the pan immediately helps the cake maintain its height and prevents it from collapsing while cooling.
What is the best way to cool the cake?
Hang the inverted tube pan on the neck of a bottle until the cake is completely cool.
How do I remove the cake from the tube pan?
Carefully run a thin knife around the outer edge and the center tube to release the cake, then invert it onto a plate.
What can I use to garnish the cake?
A dusting of confectioners' sugar is recommended for an elegant finish.
What are some serving suggestions?
This cake pairs beautifully with fresh berries or a dollop of whipped cream.
What is the fat content of this cake?
This cake is very low in fat, containing only 0.3g per serving.
How much protein is in each slice?
Each slice provides approximately 2.8g of protein.
What are the total carbohydrates per serving?
There are 38g of carbohydrates per serving.
What is the purpose of cream of tartar in this recipe?
Cream of tartar acts as a stabilizer for the egg whites, helping them hold air and reach the necessary volume.
Can I use regular cocoa powder?
The recipe calls for unsweetened cocoa powder to provide a rich chocolate flavor without adding extra fat or sugar.
Is this cake suitable for special occasions?
Yes, its decadent yet light nature makes it perfect for celebrations, holidays, or any dessert occasion.
What does 'stiff peaks' mean?
Stiff peaks refer to the stage where the egg white mixture stands straight up without collapsing when the beaters are lifted.