Chocolate Angel Food Cake
This chocolate angel food cake is light as air with a deep, rich cocoa flavor—perfect for when you want a decadent dessert that won’t weigh you down. It’s easy to make, naturally low in fat, and always a crowd-pleaser for birthdays, brunches, or any celebration.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 12 large egg whites (room temperature, about 1 1/2 cups)
- 1 1/2 teaspoons cream of tartar
- 1 cup granulated sugar, divided
- 3/4 cup all-purpose flour (or cake flour for extra lightness)
- 1/3 cup unsweetened cocoa powder (Dutch-process or natural)
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Optional: 1/2 teaspoon espresso powder
- Optional: 1/4 cup mini chocolate chips (tossed in flour before folding in)
Instructions
- Preheat oven to 350°F (175°C). Do not grease a 10-inch tube pan. Separate 12 large eggs while cold, then let whites come to room temperature.
- In a medium bowl, sift together flour, cocoa powder, salt, and 1/2 cup sugar. Sift at least three times for a super-light crumb.
- In a large, clean bowl, beat egg whites on medium speed until foamy (1-2 minutes). Add cream of tartar and continue beating until soft peaks form.
- Gradually add remaining 1/2 cup sugar, one tablespoon at a time, and beat until stiff, glossy peaks form (about 4-5 minutes).
- Beat in vanilla extract and espresso powder (if using) just until combined.
- Sift one-third of the flour-cocoa mixture over the meringue. Gently fold in with a rubber spatula. Repeat two more times, folding just until combined. If using mini chocolate chips, fold them in now.
- Carefully spoon batter into the ungreased tube pan. Run a butter knife or offset spatula through the batter to eliminate air pockets and smooth the top.
- Bake for 35-40 minutes, or until the top is dry, cracked, and springs back when gently pressed. A skewer inserted near the center should come out clean.
- Immediately invert the pan onto a bottle or metal funnel and let the cake cool completely (at least 1.5 hours).
- Once cool, run a thin knife around the edges and center tube to loosen the cake. Lift out, then run the knife along the bottom to fully release. Slice with a serrated knife using a gentle sawing motion.
Notes
Do not grease the pan—this is essential for the cake to rise properly. Sift dry ingredients at least three times for the lightest crumb. Cool the cake upside down to prevent collapse. For gluten-free, use a 1-to-1 gluten-free flour blend. Cake is best served at room temperature and can be topped with berries, whipped cream, or a dusting of powdered sugar.
Nutrition
- Serving Size: 1/12 of cake (about 1 slice)
- Calories: 120
- Sugar: 18
- Sodium: 90
- Fat: 0.5
- Carbohydrates: 26
- Fiber: 2
- Protein: 4
Keywords: chocolate angel food cake, light chocolate cake, low fat dessert, dairy free cake, easy chocolate cake, angel food cake, birthday cake, crowd pleaser, gluten free option, healthy dessert