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Chocolate Angel Food Cake

  • Yield: Makes one 10-inch cake
Chocolate Angel Food Cake

Source: Martha Stewart Living Television


  • 1 1/2 cups sugar
  • Scant 1 cup cake flour (not self-rising)
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 ounce semisweet chocolate, grated (about 1/2 cup)
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • Chocolate Hazelnut Anglaise


  1. Preheat oven to 350 degrees. Place oven rack in center. Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside.

  2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.

  3. Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into a nonstick angel food?cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan. Serve with chocolate hazelnut anglaise.

Reviews (8)

  • cinnamonbear 2 Dec, 2013

    This cake is supposed to be light but spongy because it is an angel food cake.

  • LAELIE 15 Jan, 2013

    by the way..
    can I have the guidance for the converter from cup to gram? cause I saw in the converter number are different for different kind of ingredients.

    Thanks Laelie

  • LAELIE 15 Jan, 2013

    I am not sure what are the factor which cause my cake being failed, maybe:
    1. Sugar is too much
    2. my temperature is only 200 degrees cause I use manual oven
    3. no baking powder (cause in my recipe that I followed, there is no baking powder.

    could you give me some advise or answer my doubt regarding the causes of my failed cake.

    Thank you,
    I really appreciate ur response


  • LAELIE 15 Jan, 2013

    cause this has a limitation, so I divided my message, I hope u r ok with this.
    I made this cake with the direction is as follow:
    1. Mix the white until soft peak form, in the middle of mixing I add half of sugar.
    2. In the separate bowl, I sift fluor and mix it with salt and half of the remaining sugar.
    3. then I mix with spatula no.1 and no. 2 (sifted)
    oh GOD!!!! I've got a rubber cake.

  • LAELIE 15 Jan, 2013

    Hello Martha,

    I am Laelie from Indonesia, I am 25 years old and will get married soon.
    I just start to love baking cake cause this is very interesting!!!
    Chocolate angel food cake is my first cake; I thought this is very easy cake cause the ingredient is very simple. but I failed, my cake is not fluffy or reach the peak form, too moist, hardtack, and hard to cut, I call it as rubber cake.
    my ingredient is as follow:
    360ml white eggs
    100gr fluor
    25cocoa powder
    1/4tbs salt
    300gr sugar divided

  • LAELIE 15 Jan, 2013

    I am Laelie from Indonesia, I wanna get marreid soon & want to give it to my fiance.
    I've tried this recipe from anothor source, but I failed,
    I use a manual oven w the temperature only 200 degress, I think this is one of the reason why my cake is not fluffy, (not reach a peak form).is it true?

  • RENGIN 29 Aug, 2008


  • cinnamonbear 29 Jul, 2008

    This cake is so easy, light and delicious! I'm definately going to make it again.

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