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Chocolate Angel Food Cake

  • yield: Makes one 10-inch cake

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Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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.

Source
Martha Stewart Living Television

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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 http://www.recipegoldmine.com/kitchart/kitchart2.html 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

    Sincerely
    Laelie

  • 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

    THIS CAKE IS REALLY PERFECT !! I MAKE EVERY WEEKEND :))

  • cinnamonbear 29 Jul, 2008

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