Chocolate Angel Food Cake

Bonnie Beck


My youngest son, Jon, loves this cake with Ice Cream and Raspberry sauce.

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35 Min


1 1/2 c
bakers sugar or bakers vanilla sugar
1 c
minus a tablespoon of cake flour
1 c
cocoa, unsweetened
1 tsp
black cocoa (optional)
1 tsp
baking powder
1/2 tsp
1/2 tsp
cinnamon (optional)
1 oz
semi-sweet chocolate grated-it's not quite 1/2 cup
dozen exlarge (fresh room temp) organic eggs
1 tsp
cream of tartar
1 tsp
pure vanilla powder, paste or pure extract (eliminate if using vanilla sugar)
1 tsp
rum. brandy or almond extract (optional)

Directions Step-By-Step

Mix a mixing bowl fluff the flour, 3/4 cup of sugar, cocoas, cinnamon, salt, and baking powder with a whisk. Add the grated chocolate.
Separate the eggs. Beat the whites and cream of tartar together until stiff. Add the remaining 3/4 cup of sugar slowly and extracts. Continue beating till sugar is well incorporated, but not dry.
Fold the dry ingredients into the egg whites a little at a time until completely blended.
Pour into a Angel Food Pan and tap lightly to release the air bubbles. Or use a chopstick and poke to release the large air bubbles.
Bake in a PREHEATED oven for 30-35 minutes.
Remove from oven and cool inverted (upside down on top of a glass bottle (I use an old soda bottle) or something) Cool for a couple of hours.
Serve on a serving platter that has been dusted with powdered sugar or bakers sugar. Serve with Ice cream or Whipped cream or a warm custard or pudding with fruit. Or your favorite warm dessert sauce like caramel, fudge, strawberry, rum, or brandy ...etc. Or just serve plain with powdered sugar dusting.

About this Recipe

Course/Dish: Cakes