Need a classic dessert with a delicious modern twist? Try Chocolate Angel Food Cake.
Have you ever had the chocolate version of Angel Food Cake? It is a basic Angel Food Cake recipe made better with chocolate!
I have been making this recipe for years. I remember my best friend and I making this cake when we were teenagers. That is how long I have been making it.
It is so good and it makes a very impressive dessert.
I was recently adapting this recipe to be gluten free and I realized that I had never post the original recipe on my site. I knew I needed to fix that because this is too good of a recipe not to share with you.
This cake is perfect on it’s own, but if you want to make it even more special, you can serve it with berries and my chocolate whipped cream.
And for my gluten free readers you will want to check out the gluten free recipe Chocolate Angel Food Cake that I also shared today.
Chocolate Angel Food Cake
Chocolate Angel Food Cake is a classic Angel Food Cake made better with chocolate!
- ¾ cup cake flour (it does work better if you use cake flour)
- 1 ½ cups sugar plus 2 tablespoons, divided
- ¼ cup baking cocoa
- 1 ½ cups eggs whites, room temperature
- 1 ½ teaspoons cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- In a bowl whisk together flour, ¾ cup plus 2 tablespoons sugar, and cocoa. Whisk until well combined and has no lumps. Set aside .
- In a large mixing bowl beat egg whites, cream of tartar, salt, and vanilla until foamy.
- Add remaining ¾ cup sugar 2 tablespoons at a time.
- Continue beating until stiff peaks form.
- With a rubber scraper fold in flour cocoa mixture a few tablespoons at a time. Mixture will be thick, but do not over beat the mixture. Gently fold in the flour.
- Spread into a 10 inch tube/angel food cake pan (not a bundt pan)
- Bake at 350 for 40-45 minutes or until the top of the cake springs bake when lightly touched.
- Immediately invert the cake and leave upside down in the pan to cool.
- Once cooled run a knife a long the sides of the pan and remove cake.
- Serve with fruit and whipping cream if desired.
Adapted from Taste Of Home. Originally posted July 2011. Updated June 2019.
I am enjoying a homemade chocolate angel food thanks to my mom. She makes it for me every year for my birthday.
Of course, I could make it myself, but it wouldn’t be the same!
This sounds great! What pan would you suggest for those of us who don’t own a tube pan? Is it possible to use loaf pans? And if so, how long would you bake it?
@Trish, An angel food cake really needs to be done in a tube pan for best results. The shape and sides of the pan are what helps it rise and have the airy texture. I have never tried making them in a loaf pan so I am not sure it would work.
This sounds yummy, and my kids LOVE angel food 🙂 However, I haven’t made an angel food since moving to high altitude. Will see what, if any, modifications need to be made.
Lynn, I was wondering how many eggs it takes to get that much egg whites and what do you do with all the leftover yolks? I tend to shy away from recipes that use only the whites or only the yolks because I never know what to do with the other half and hate to be wasteful, but this sounds so yummy I would really like to try it. Thanks for any suggestions!
@Melissa, It is 10-12 eggs so a lot. You can use the yolks in pound cake or puddings and custards. My homemade vanilla pudding uses egg yolks. You can also freeze the leftover yolks to use later on. They work well in baking even after frozen. Here is my homemade pudding recipe if you are interested. https://www.lynnskitchenadventures.com/2011/03/homemade-vanilla-pudding.html
@Lynn, Thank you for the information. I had no idea you could freeze them! Can’t wait to try these and the pudding. Love your site!
Thanks for this recipe! I’m making this & the chocolate whipped cream for my mom’s birthday tomorrow. I’m going to pair it up with some fresh strawberries & I think it will be a hit.
BTW – you can buy just egg whites by the carton. Look for them by the Egg Beaters.
Jen and Emily
Hey Lynn! I can’t wait to try this recipe… but I was wonder 1/4 of what for the cocoa?
1/4 cup. Sorry about that. I just fixed it!