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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 0.4g 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%

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Chocolate Angel Food Cake

Recipe #28138 | 1¼ hours | 25 min prep | add private note
(11) RATE IT NOW Print Recipe
Mysterygirl

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 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 375 degrees.
  2. 2
    Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
  3. 3
    Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
  4. 4
    Add vanilla, cream of tartar and salt.
  5. 5
    Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
  6. 6
    When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
  7. 7
    Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
  8. 8
    Repeat process 2 more times.
  9. 9
    Pour batter into ungreased 10-inch tube pan.
  10. 10
    Cut through batter to remove air pockets.
  11. 11
    Bake 40 to 45 minutes, until top springs back when gently pressed.
  12. 12
    Invert and hang pan on neck of bottle to cool.
  13. 13
    To unmold, run a thin knife around side of pan and tube; invert pan.
  14. 14
    Turn cake upright onto serving plate.
  15. 15
    Garnish with confectioners' sugar, if desired.

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Featured Reviews for This Recipe

From: Chef #1415240

On Oct 27, 2009

This recipe was real challenge for me, but it turned out GREAT!! I prepared it for 15 of my coworkers for a birthday cake and they all loved it. I did have some Cool Whip and dry Hersey's Cocoa on the side for garnishment. Thanks!

0 people found this review helpful

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    • From: Fat Free Queen

    On Apr 20, 2009

    I don't know what happened, but my cake turned out quite bad. At first it was foamy liuke mirangue should be... but when I added the sugar the egg whites started to deflate. The cake turne out to be half the size as an angel food cake should be and it was very dense. I don't know if I did something wrong, but it didn't turn out like it was supposed to.

    0 people found this review helpful

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    • 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.

    4 people found this review helpful

  • Was this review helpful to you? YES | NO

    • 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!

    1 person found this review helpful

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    • Read all 11 reviews

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