Best 20 Chocolate Angel Food Cake Recipes

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If you want a light and airy chocolate cake that will impress your friends and family, a chocolate angel food cake is the perfect choice. This classic cake is made with egg whites, sugar, and flour, and it gets its distinctive flavor from melted chocolate. Angel food cake is traditionally baked in a tube pan, which helps to create its tall, fluffy texture. Once it's cooled, the cake can be served plain or topped with whipped cream, frosting, or fresh fruit. It's a delicious and versatile dessert that's perfect for any occasion.

Here are our top 20 tried and tested recipes!

CHOCOLATE ANGEL FOOD CAKE I



Chocolate Angel Food Cake I image

This is a very moist and light angel food. A family favorite at my house.

Provided by Jane Hilton

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 8

2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
  • In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  • Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g

CHOCOLATE ANGEL FOOD CAKE II



Chocolate Angel Food Cake II image

This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.

Provided by veggigoddess

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

¾ cup cake flour
¼ cup unsweetened cocoa powder
1 ½ cups white sugar
3 (1 ounce) squares semisweet chocolate, grated
12 egg whites
1 teaspoon cream of tartar
¼ teaspoon salt
¼ teaspoon vanilla extract
1 ½ teaspoons lemon juice
confectioners' sugar for dusting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
  • In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
  • Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
  • Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 44.9 g, Fat 3.1 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 125.5 mg, Sugar 34.6 g

CHOCOLATE FILLED ANGEL FOOD CAKE



Chocolate Filled Angel Food Cake image

This is a delicious cake and it looks nice, too. You can bake your own or pick up an angel food cake at your local supermarket.

Provided by luvmybge

Categories     Breads

Time 1h

Yield 12 serving(s)

Number Of Ingredients 4

1 angel food cake
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 cups milk
1 (3 ounce) package instant chocolate pudding mix (4-serving size)

Steps:

  • Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
  • Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
  • Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
  • Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.
  • In a medium bowl, combine milk and pudding mix.
  • Beat on low for 2 minutes.
  • Fold cake pieces and 1-3/4 cups of whipped topping into pudding.
  • Fill trench with pudding mixture.
  • Replace top of cake.
  • Spread remaining whipped topping over top and sides of cake.
  • (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.

ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM ICING



Angel Food Cake with Chocolate Whipped Cream Icing image

Provided by Judy Collins

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes about 5 cups

Number Of Ingredients 6

1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
Pinch of cream of tartar
2 cups chilled whipping cream
1 prepared angel food cake

Steps:

  • Whisk powdered sugar, cocoa powder, milk and cream of tartar in large bowl until smooth. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 4 hours ahead.)
  • Using electric mixer, gradually beat cream into chocolate mixture. Continue beating until stiff peaks form. Place cake on platter. Spread top and sides of cake with icing. Slice into wedges and serve.

GLAZED CHOCOLATE ANGEL FOOD CAKE



Glazed Chocolate Angel Food Cake image

A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1-1/2 cups egg whites (about 10 large)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons half-and-half cream

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE



Chocolate Angel Food Cake with Chocolate Glaze image

Easier than you might think with heavenly results. You can halve this recipe and make an elegant dessert by baking in a Wilton 7 1/2" heart angel food pan. Just right for a romantic dinner. Fill the center hole with beautiful fresh fruit or even flowers. This recipe originally came from chef Brad Ogden in San Francisco.

Provided by sugarpea

Categories     Dessert

Time 1h5m

Yield 1 10inch cake

Number Of Ingredients 10

1 1/2 cups superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti)
3/4 cup cake flour
1/4 cup dutch process cocoa
2 cups egg whites (about 16 large)
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
8 ounces semisweet chocolate, chips or small pieces
1/2 cup butter
1/4 cup water

Steps:

  • Place rack in center of oven and 15 minutes before baking, preheat to 375°.
  • Divide sugar in half.
  • Sift one half 3 times.
  • Set aside.
  • Sift the other half of sugar with the flour and cocoa 3 times.
  • Set aside.
  • Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
  • Add cream of tartar, vanilla and salt and increase speed to medium.
  • Add the 3/4 cup sugar, one T at a time, beating well after each addition.
  • Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
  • Gently and thoroughly fold in flour mixture, by thirds.
  • Pour into ungreased 10" tube pan.
  • Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
  • Bake 30-35 minutes until toothpick inserted in center comes out clean.
  • Invert over a narrow-necked bottle and allow to cool.
  • When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
  • Drizzle Chocolate Glaze over top and allow to run down sides of cake.
  • Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.

GRILLED CHOCOLATE ANGEL FOOD CAKE



Grilled Chocolate Angel Food Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon espresso powder
1/2 teaspoon kosher salt
1 1/2 cups sugar
1 ounce bittersweet chocolate, finely grated, plus more for sprinkling
12 large egg whites, at room temperature
1 teaspoon cream of tartar
1 teaspoon vanilla extract
2 tablespoons butter, melted, for grilling
2 cups mixed fresh berries, for serving
1 cup whipped cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
  • Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
  • Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
  • To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.

ANGEL FOOD CAKE WITH YUMMY CHOCOLATE WHIPPED CREAM ICING



Angel Food Cake with YUMMY Chocolate Whipped Cream icing image

This frosting adds so much to a plain Angel Food Cake. I have had good luck with both purchased cakes, cakes from mixes, or cake from scratch (really too much work when the mix is just as good). You could also use this on other cakes but is perfect with the lightness of Angel Food.

Provided by Kimke

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 pinch cream of tartar
2 cups chilled whipping cream
1 prepared angel food cake (either purchased premade or baked by YOU!)

Steps:

  • Mix all ingredients (except cake) on high with mixer until light and fluffy (5-10 minutes) Ice cake with frosting; You can cut the cake into 2 layers and also put frosting in middle.
  • Especially good to put some toffee candy on top of the frosting in the center of the cake also.

CHOCOLATE ANGEL FOOD CAKE WITH RASPBERRY SAUCE



Chocolate Angel Food Cake with Raspberry Sauce image

"When I needed a light dessert for guests who were on a restricted diet, I combined two of my favorite recipes to create this chocolate cake with berry sauce," says Lana Drum, Maryville, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package (16 ounces) angel food cake mix
1-1/4 cups cold water
1/2 cup baking cocoa
RASPBERRY SAUCE:
Sugar substitute equivalent to 1/4 cup sugar
2 teaspoons cornstarch
1 package (12 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups reduced-fat whipped topping

Steps:

  • In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , In a small saucepan, combine sugar substitute and cornstarch; add raspberries. Bring to a boil, stirring constantly. Cook and stir 2 minutes longer or until the mixture is thickened. Remove saucepan from the heat; cool., Run a knife around side and center tube of cake pan; remove cake to a serving platter. Strain the raspberry sauce; spoon over cake sliced. Serve with whipped topping.

Nutrition Facts : Calories 184 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 329mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING



Chocolate Angel Food Cake with Chocolate Icing image

This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there's only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 14

12 egg whites
1 cup cake flour
1/3 cup baking cocoa
3/4 teaspoon cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1-2/3 cups sugar
ICING:
1-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1/3 cup reduced-fat sour cream
1 tablespoon fat-free milk
3/4 teaspoon vanilla extract

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside., Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

Nutrition Facts : Calories 195 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 64mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE-FILLED ANGEL FOOD CAKE



Chocolate-Filled Angel Food Cake image

This decadent angel food cake has a secret tunnel of Amaretto-and-chocolate-flavored whipped cream and a luscious chocolate glaze. It's sure to impress. -Leah Rekau, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 17

12 large egg whites (about 1-2/3 cups)
1 cup cake flour
1-1/2 cups sugar, divided
1 vanilla bean (see Editor's Note) or 1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
FILLING:
1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
1 cup heavy whipping cream, divided
1 tablespoon amaretto
1 tablespoon sugar
GLAZE:
1 cup (6 ounces) 60% cacao bittersweet chocolate baking chips
1/2 cup heavy whipping cream
1 tablespoon sugar
2 tablespoons amaretto
1/4 cup sliced almonds, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours., For filling, in a large microwave-safe bowl, combine baking chips, 1/4 cup cream and amaretto; microwave on high for 60-90 seconds or until chocolate is melted, stirring every 30 seconds. Continue stirring until mixture is smooth and glossy; cool to lukewarm (90°), about 25-30 minutes., Meanwhile, run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). In a small bowl, beat remaining 3/4 cup cream until it begins to thicken. Add sugar; beat until soft peaks form., Fold whipped cream into lukewarm chocolate; spoon into tunnel. Replace cake top. Refrigerate, covered, at least 4 hours or overnight., For glaze, place baking chips in a small bowl. In a small saucepan, combine cream and sugar; bring just to a boil, stirring to dissolve sugar. Pour over baking chips; stir with a whisk until smooth. Stir in amaretto. Cool slightly, about 15 minutes., Unwrap cake; pour glaze over top, allowing some to drip down sides. Sprinkle with almonds.

Nutrition Facts : Calories 304 calories, Fat 15g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE ANGEL FOOD CAKE WITH STRAWBERRIES



Chocolate Angel Food Cake with Strawberries image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 8 servings

Number Of Ingredients 9

3/4 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 1/2 cups sugar
12 large egg whites
Pinch of salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon vanilla extract
3 cups strawberries, sliced
2 tablespoons sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • For the cake: Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl.
  • Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time.
  • Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding.
  • For the strawberries: Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake.

CHOCOLATE ANGEL FOOD CAKE WITH MARSHMALLOW FROSTING



Chocolate Angel Food Cake With Marshmallow Frosting image

This dessert is nearly completely fat-free (except for a tiny amount of fat in the cocoa powder and in the chocolate shavings). With an extra-thick layer of fluffy marshmallow frosting, you'll never even notice.

Provided by evelynathens

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup superfine sugar
1/2 cup unsweetened cocoa powder
1/3 cup cake flour
1/4 teaspoon salt
8 large egg whites, room temperature
1/2 teaspoon cream of tartar
3 large egg whites, room temperature
3/4 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
chocolate shavings, for decoration

Steps:

  • Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
  • Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
  • Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
  • In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
  • Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
  • Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
  • Beat for 30 seconds longer until soft peaks form.
  • Remove the bowl from the mixer.
  • Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
  • Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
  • Bang the pan once (not too hard) on the counter to release any large air pockets.
  • Bake for about 35 minutes, or until a tester comes out clean.
  • Invert the cake pan over a narrow-necked bottle.
  • Let the cake cool completely in the pan, about 1 hour.
  • Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
  • Invert the cake onto a serving platter.
  • Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
  • In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
  • Bring to a boil over medium-high heat.
  • When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
  • When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
  • Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
  • Cook until the syrup reaches 242F.
  • Remove from the heat.
  • With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
  • Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
  • Add the vanilla and beat for 1 more minute.
  • The frosting will still be a little warm.
  • Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
  • Then coat the cake all over with the remaining frosting.
  • Decorate the top of the cake with the chocolate shavings.
  • To serve: Gently slice the cake with a serrated knife or an angel food comb.

HOMEMADE CHOCOLATE ANGEL FOOD CAKE



Homemade Chocolate Angel Food Cake image

I developed this cake using my mother's angel food cake recipe because my husband and three daughters all love chocolate. It's won first place at our county and state fairs as well as "Best of Class" at the state fair!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 9

1-1/2 cups plus 1/3 cup sugar, divided
1-1/4 cups sifted cake flour
1/4 cup baking cocoa
2 cups egg whites (about 14), room temperature
1 teaspoon vanilla extract
1/2 teaspoon chocolate flavoring
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
Ice cream and fudge sauce, optional

Steps:

  • Sift together 1-1/2 cups sugar, flour and cocoa; set aside. In a large bowl, beat egg whites, vanilla and chocolate flavoring until foamy. Combine cream of tartar, salt and remaining sugar; add a little at a time to bowl. Beat until very stiff but not dry peaks form. Gradually fold in flour mixture; do not over mix. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45 minutes. Remove from oven and invert pan; allow to cool completely before removing from pan. Serve with ice cream and fudge sauce if desired.

Nutrition Facts :

CHOCOLATE CHIP ANGEL FOOD CAKE WITH CHOCOLATE GANACHE



Chocolate Chip Angel Food Cake with Chocolate Ganache image

This light, fluffy angel-food cake is low in both fat and cholesterol. Grate the chocolate onto parchment paper to easily collect the fine gratings.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 7

1/2 cup low-fat buttermilk
1 1/2 cups chopped bittersweet chocolate, (about 5 ounces)
1 1/4 cups cake flour, (not self-rising)
1 1/2 cups superfine sugar
14 large egg whites, room temperature
1 1/4 teaspoons cream of tartar
1/2 cup grated bittersweet chocolate, (about 1 1/2 ounces)

Steps:

  • Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 cup sugar.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until frothy. Add cream of tartar; beat until whites have tripled in size, about 3 minutes. Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1 to 2 minutes.
  • Transfer egg whites to a large metal mixing bowl. Gently fold in flour mixture in three additions, mixing from bottom of bowl (try to use fewest strokes possible). Fold in grated chocolate, and mix. Pour batter into a 10-inch nonstick angel-food-cake pan, and run a knife through center of the batter to release any air bubbles. Bake until top becomes golden brown, 40 to 45 minutes.
  • Invert the pan over the neck of a bottle, and cool about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto a cake stand.
  • Make ganache: Heat buttermilk over medium heat; add chopped chocolate, and stir slowly until melted. Since buttermilk will curdle slightly, strain mixture through a very fine sieve, and stir slowly until smooth. Spread ganache over top of cooled angel-food cake, and allow to harden slightly before serving.

PAUL NEWMAN'S CHOCOLATE - ORANGE ANGEL FOOD CAKE



Paul Newman's Chocolate - Orange Angel Food Cake image

This has to be one of the most incredible desserts I have ever had -- let alone made! Paul Newman was on Oprah several years ago with this recipe of his, and it is absolutely delicious. Preparation time is an estimate, and does not include 15 minutes for bringing the egg whites to room temperature. I hope you enjoy it!

Provided by Pianolady

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 8

4 ounces orange-flavored dark chocolate
12 large egg whites
1 cup all-purpose flour
1 1/4 cups sugar, divided
1/2 teaspoon salt
1 tablespoon lemon juice
3 teaspoons vanilla extract
1 tablespoon orange rind, grated or freshly chopped

Steps:

  • Preheat the oven to 350°F.
  • Make sure a 10" x 4" tube pan is clean, dry and free of grease.
  • Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
  • (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
  • Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
  • Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
  • Sift them together a total of three times.
  • Beat the egg whites until frothy.
  • Add the lemon juice and continue beating.
  • Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
  • Do not overheat, or the egg whites will lose their volume.
  • Sift 1/4 cup of the dry ingredients over the egg whites and fold.
  • Gently stir in the vanilla extract and orange rind.
  • Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
  • Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
  • A knife inserted in the center of the cake should come out clean.
  • Remove from the oven and invert the pan.
  • Allow the cake to cool for 30 to 45 minutes.
  • Run a knife around the edges of the pan and tube to loosen the cake.
  • You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.
  • Enjoy!

CHOCOLATE-FILLED ANGEL FOOD CAKE



Chocolate-Filled Angel Food Cake image

Make and share this Chocolate-Filled Angel Food Cake recipe from Food.com.

Provided by snilsson

Categories     Dessert

Time 4h

Yield 1 cake

Number Of Ingredients 7

1 angel food cake (from package or scratch you pick)
6 ounces dark chocolate
1 tablespoon sugar
1 egg yolk (beaten)
1 egg white (beaten)
3/4 cup whipping cream (whipped)
1 pinch salt

Steps:

  • bake and cool angel food cake cut off 1" slice off top hollow out middle of cake keep pieces melt chocolate add sugar and salt stir in egg yolk.
  • cool add egg whites to chocolate combine chocolate mixture with cake pieces.
  • fill cake put top back on let set serve with whip cream.

CHOCOLATE LOVER'S ANGEL FOOD CAKE



Chocolate Lover's Angel Food Cake image

Provided by Corby Kummer

Categories     dessert

Time 1h10m

Yield 14 servings

Number Of Ingredients 9

1/4 cup plus 1 tablespoon unsweetened cocoa (Dutch-processed)
2 teaspoons instant coffee
1/4 cup boiling water
2 teaspoons vanilla
1 3/4 cups sugar
1 cup sifted cake flour
1/4 teaspoon salt
Whites of 16 large eggs, 2 cups
2 teaspoons cream of tartar

Steps:

  • Preheat the oven to 350 degrees.
  • In a medium bowl combine cocoa, coffee and boiling water and whisk until smooth. Whisk in vanilla.
  • In another medium-size bowl combine 3/4 cup sugar, the flour and salt, and whisk to blend.
  • In a large bowl beat the egg whites until frothy. Add the cream of tartar, and beat until soft peaks form when beater is raised. Gradually beat in the remaining 1 cup sugar, beating until very stiff peaks form when beater is raised slowly. Remove 1 heaping cup of egg whites and place it on top of the cocoa mixture.
  • Dust flour mixture over remaining whites, 1/4 cup at a time, and fold in quickly but gently, using a large balloon wire whisk or slotted skimmer. It is not necessary to incorporate every speck until last addition.
  • Whisk together the egg white and cocoa mixture, and fold into the batter until uniform. Pour into an ungreased, 10-inch, two-piece tube pan (the batter will come to within 3/4 inch of the top), run a small metal spatula or knife through the batter to prevent air pockets, and bake for 40 minutes or until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. (The center will rise above the pan while baking and sink slightly when done. The surface will have deep cracks like a souffle.)
  • Invert the pan, placing the tube opening over the neck of a soda or wine bottle to suspend it well above the counter, and cool the cake completely in the pan, about 1 1/2 hours.
  • Loosen the sides with a long metal spatula and remove the center core of the pan. Dislodge bottom and center core with a metal spatula or thin, sharp knife. (A wire cake tester works well around the core. To keep the sides attractive, press spatula against sides of the pan and avoid up-and-down motion.) Invert onto a serving plate. Wrap airtight.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 124 milligrams, Sugar 25 grams, TransFat 0 grams

HEATH BAR ANGEL FOOD CAKE WITH CHOCOLATE WHIPPED CREAM FROSTING



Heath Bar Angel Food Cake With Chocolate Whipped Cream Frosting image

This was the cake we always had for birthdays when I was growing up. It has a rich chocolate whip cream frosting that has cracked up Heath Bars in it swirled on an Angel Food Cake. Don't skimp and use Cool Whip. The taste is not the same. This may be tons of calories, but after you try it, you will agree it is well worth it! Using a store bought Angel Food Cake makes this cake quick and easy, but if you can bake a good and pretty home made cake, nothing beats the flavor! The cooking time listed is only if you bake your own cake. I'd love to hear if your family loves it like mine does!

Provided by terriers2

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 4

1 round angel food cake (Either store bought cake or make your own home made cake recipe.)
1 pint whipping cream, whipped to peaks
hot fudge topping, 16 oz. (to taste)
6 Heath candy bars, cracked up into bite size pieces

Steps:

  • Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
  • Whip the cream until it forms peaks that stand up.
  • FOLD in the hot fudge topping, and cracked Heath Bars.
  • Frost the Angel Food Cake with the above topping, including the inner circle.
  • Refrigerate several hours to let it set.
  • Enjoy!

CHOCOLATE GLAZED ANGEL FOOD CAKE



Chocolate Glazed Angel Food Cake image

Make and share this Chocolate Glazed Angel Food Cake recipe from Food.com.

Provided by sage105

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups sifted superfine sugar (about 1 pound)
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 cup coarsely grated semisweet chocolate
1/2 lb semi-sweet chocolate chips
3/4 cup heavy cream, plus
1 tablespoon heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
  • For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

Tips:

  • To make sure your Angel Food Cake is light and fluffy, make sure to beat the egg whites until stiff peaks form.
  • For the best results, use a 10-inch tube pan when baking your cake.
  • To prevent the cake from sticking, make sure to grease and flour the pan before pouring in the batter.
  • Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before frosting.

Conclusion:

Chocolate Angel Food Cake is a delicious and elegant dessert that is perfect for any occasion. With its light and fluffy texture, rich chocolate flavor, and creamy frosting, this cake is sure to be a hit. Follow these tips and you'll be able to make a perfect Chocolate Angel Food Cake every time.

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