Triple Chocolate Angel Food Cake (1 Hr, 22 Mins + Cooling Time)

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Chocolate angel food cake is a light and airy dessert that combines the delicate texture of angel food cake with the rich flavor of chocolate.

Topped with a glossy chocolate glaze and chocolate chips, this cake is perfect for any occasion.

Its fluffy and moist crumb paired with a decadent chocolate finish makes it a delightful treat for chocolate lovers who prefer a lighter dessert.

Enjoy the elegant presentation and irresistible taste of this chocolate angel food cake!

Ingredients

Units Scale
For the Cake:
  • 1 cup (120g) cake flour, sifted
  • 1/4 cup (25g) unsweetened cocoa powder, sifted
  • 1 1/2 cups (300g) granulated sugar, divided
  • 12 large egg whites, at room temperature
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
For the Chocolate Glaze:
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
For the Topping:
  • 1/2 cup (85g) mini chocolate chips or regular chocolate chips

Instructions

  • Preheat the oven (5 minutes): Preheat your oven to 350°F (175°C). Ensure your tube pan (angel food cake pan) is clean and dry. Do not grease the pan.
  • Prepare the dry ingredients (5 minutes): In a medium bowl, sift together the cake flour, cocoa powder, and 1/2 cup (100g) of granulated sugar. Sift these ingredients together three times to ensure they are well combined and aerated.
  • Beat the egg whites (10 minutes): In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and salt, and continue to beat until soft peaks form. Gradually add the remaining 1 cup (200g) of granulated sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla extract.
  • Fold in the dry ingredients (5 minutes): Sift the dry ingredients over the beaten egg whites in three additions, gently folding with a rubber spatula after each addition until just combined. Be careful not to deflate the egg whites.
  • Bake the cake (35-40 minutes): Pour the batter into the ungreased tube pan, spreading it evenly. Run a knife through the batter to remove any air pockets. Bake in the preheated oven for 35-40 minutes, or until the cake is set and springs back when lightly pressed.
  • Cool the cake (1 hour): Invert the pan immediately onto a bottle or funnel and let the cake cool completely, about 1 hour. Once cooled, run a knife around the edges and center tube to release the cake from the pan.
  • Prepare the chocolate glaze (10 minutes): In a heatproof bowl, combine the semi-sweet chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract.
  • Glaze the cake (5 minutes): Place the cake on a serving plate. Pour the chocolate glaze over the top, allowing it to drip down the sides.
  • Add the topping (2 minutes): While the glaze is still wet, sprinkle the mini chocolate chips or regular chocolate chips over the top of the cake.

Notes

To perfect this chocolate angel food cake, ensure the egg whites are beaten to stiff peaks and the dry ingredients are gently folded in to maintain the light and airy texture.

Customize the cake by adding a touch of espresso powder to the batter for a deeper chocolate flavor. This cake pairs wonderfully with fresh berries or a dollop of whipped cream.

Enjoy the elegant presentation and delightful taste of this chocolate angel food cake!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/triple-chocolate-angel-food-cake-1-hr-22-mins-cooling-time/