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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (69g) Recipe makes 12 servings |
||
| Calories 149 | ||
| Calories from Fat 4 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 152mg | 6% | |
| Potassium 161mg | 4% | |
| Total Carbohydrate 32.8g | 10% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 25.3g | ||
| Protein 4.7g | 9% | |
Chocolate Angel Food Cake
By: Mysterygirl
May 13, 2002
Someone sent me this in an email once. Nice change of pace from the usual vanilla angel food.
SERVES 12 , 1 cake
Ingredients
- 2/3 cup sifted cake flour (not self-rising)
- 1/3 cup unsweetened cocoa
- 1 1/2 cups granulated sugar, divided
- 12 large egg whites, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- confectioners' sugar, for garnish
Directions
1
Heat oven to 375 degrees.2
Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.3
Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.4
Add vanilla, cream of tartar and salt.5
Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.6
When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.7
Sift one third of dry ingredients over whites; gently fold in with rubber spatula.8
Repeat process 2 more times.9
Pour batter into ungreased 10-inch tube pan.10
Cut through batter to remove air pockets.11
Bake 40 to 45 minutes, until top springs back when gently pressed.12
Invert and hang pan on neck of bottle to cool.13
To unmold, run a thin knife around side of pan and tube; invert pan.14
Turn cake upright onto serving plate.15
Garnish with confectioners' sugar, if desired.
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Featured Reviews for This Recipe
From: Kewlgranny
On Jul 9, 2008
I've made a Chocolate Angel Food Cake similar to this before, however I could not seem to come up with my recipe so I used this one. Aside from the fact that I forgot to use the lowest setting for the oven rack, which by the way wasn't mentioned in the instructions, and slightly burnt the top it was perfect. I will definitely be using this recipe again.
From: BakerNurse
On May 19, 2008
Made this for 2 co-workers - one wanted angel food, the other anything chocolate - this turned out high, light and chocolatey! I topped with melted chips and butter - ganache like - also, I put the sugar in the blender to make it superfine, and it blends in much easier. This is definitely a keeper!
From: Gwen Sargeant
On Feb 6, 2004
This cake was very moist. More so than the regular angel food cakes. My husband wanted a chocolate angel food cake for his birthday and before his birthday I decided to give it a trial run. My husband is a chocaholic and I knew it would be a real test if I make it in the future. When I made it he helped me and for the color of the cake being very light brown we weren't to sure about the flavor. Don't let the color of the cake interfer with your decision as it was very chocolately and a hit with my husband. I didn't ice the cake but we tried taking some chocolate syrup used on ice cream and drizzled it over individual slices of cake. Now that made it even better. I am making that cake for my husband's birthday on Feb 9th. It was an excellent cake.
From: Salesgirl
On Jul 14, 2008
Excellent cake! Texture and rise perfect - really seemed to melt in your mouth. Take the time to sift as directed and you'll be very pleased. Thank you!
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