Heavenly Chocolate Angel Food Cake Recipe


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This rich cake manages to stay moist and light, and the homemade frosting really tops it off!

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  • 3/4 C. sifted cake flour
  • 1 1/2 C. plus 2 Tbs. sugar, divided
  • 1/4 C. unsweetened cocoa
  • 1 1/2 C. egg whites, room temperature
  • 1 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 1/2 tsp. vanilla extract
  • Chocolate Frosting:
  • 2 C. whipping cream
  • 1 C. sifted confectioners' sugar
  • 1/2 C. unsweetened cocoa
  • Dash salt

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Sift together flour, 3/4 C. plus 2 Tbs. sugar and cocoa. Sift this mixture three times. Set aside. In a large bowl, beat egg whites, cream of tartar, salt, and vanilla until foamy. Add remaining sugar, 2 Tbs. at a time, beating about ten seconds after each addition. Continue beating until stiff peaks form. Fold in flour mixture, about 3 Tbs. at a time. Mixture will be thick.

Spread into a 10 inch tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees for 40-45 minutes or until the top of cake springs back when touched lightly. Invert bake pan immediately; cool. Run a knife around sides of cake and remove.

Prepare frosting by combining all ingredients in a chilled bowl. Beat until the mixture is thick enough to spread. Frost the cake and chill until ready to serve. For an extra touch grate a chocolate bar on top of the cake.

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