Mocha Chip Angel Food Cake

This heavenly angel food cake is studded with mini chocolate chips and perfumed with fragrant espresso powder.. The dessert feels indulgent, but fear not -- this homemade version has much less fat than the store-bought kind.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Everyday Food, January/February 2011


  • 2 tablespoons instant espresso powder
  • 2 teaspoons pure vanilla extract
  • 12 large egg whites, room temperature
  • 1 teaspoon cream of tartar
  • 1 1/4 cups sugar
  • 1 cup cake flour (spooned and leveled)
  • 1/2 teaspoon coarse salt
  • 1 cup miniature semisweet chocolate chips (6 ounces)
  • 1 recipe Mocha Ganache


  1. Preheat oven to 350 degrees. In a small bowl, stir together espresso powder, vanilla, and 1 tablespoon water until powder dissolves.

  2. In a large, wide bowl, using an electric mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar and beat until soft peaks form, 4 minutes. Continue to beat, gradually adding sugar, until stiff glossy peaks form, about 2 minutes. (If using a stand mixer, gently transfer egg-white mixture to a large, wide bowl for easier folding.)

  3. Place cake flour and salt in a fine-mesh sieve and sift over egg-white mixture in 3 additions, gently folding with a rubber spatula after each addition. Gently fold in espresso mixture and chocolate chips. Gently spoon batter into an ungreased angel-food cake pan with a removable bottom. With a knife, cut through batter to release air bubbles, then smooth top. Bake until cake is golden brown and springs back when lightly pressed, 30 to 35 minutes.

  4. Invert pan on a baking sheet; let cake cool in pan, 1 hour. Run a thin knife around pan and tube, then unmold cake. Serve drizzled with ganache.

Cook's Notes

Store cooled cake in pan, wrapped in plastic, up to 3 days.


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