Chocolate Angel Food Cake

After watching Valerie Bertineli make this on the Food Network, I assembled my ingredients to try a chocolate version of one of my favorite cakes. So light, airy and perfect with springtime berries.

If you prefer the traditional version, try Fred Jarvis’1930’s era Angel Food Cake. I also make a yummy Whole Wheat Angel Food Cake but have not got around to posting that recipe.

Angel Food Cakes are not really difficult to make if you understand the principles of egg foam . . .

EGG WHITE FOAM – You’ll need to separate the whites from the yolks and this is easiest to do when eggs are cold. However, to achieve the maximum amount of egg foam, the eggs should be at room temperature. Hence, separate the eggs and then let them set for a while.

Also egg whites will not whip if there is any fat present —SO —make sure you don’t allow any yolks to mix in with the whites. Use a clean bowl with no traces of fat; stainless, glass or ceramic bowls are ideal. Also make sure your beaters are fat free (i.e. don’t whip cream and then add the beaters to egg whites). 

Chocolate Angel Food Cake with Berries and Cream

1 cup cake flour (No cake flour? Measure out 1 c. all-purpose & remove 2 tablespoons; replace the removed flour with 2 tablespoons of cornstarch)

I used the NutriBullet to
grate the bittersweet chocolate.

1/4 cup cocoa powder (I used dark cocoa powder)

1 teaspoon baking soda 

1 teaspoon instant espresso powder (a great addition that enhances the chocolate flavor)

1/2 teaspoon salt 

1 1/2 cups granulated sugar – divided 

1 ounce bittersweet chocolate, finely grated

12 large egg whites, at room temperature 

1 teaspoon cream of tartar 

1 teaspoon vanilla extract 

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Powdered sugar for dusting cake if desired
2 cups mixed fresh berries, for serving 

1 cup whipped cream, for serving 
Chocolate sauce if desired 

Special equipment: 10-inch tube pan with a removable bottom

1. Preheat the oven to 350° F.
2. Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into large bowl. Whisk in the chocolate and set aside.
   
   
   
   
3. Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
   
   
   
   
   
   
4. Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. 
   
   
   
   
5. Spoon the batter into an ungreased 10-inch tube pan.
   
6. Bake in preheated oven until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time.
   
7.  Let cool, inverted, for 1 hour before removing the cake from the pan.
   
8. Dust cake with a little powdered sugar. Serve with the berries, a dollop of whipped cream and a drizzle of chocolate sauce. 
   
   
   
   

             Since angel food cake contains NO yolks, I used them to make my Mom’s Egg Noodles. 

Recipe without photos . . .

Chocolate Angel Food Cake with Berries and Cream

1 cup cake flour (No cake flour? Measure out 1 c. all-purpose & remove 2 tablespoons; replace the removed flour with 2 tablespoons of cornstarch)

1/4 cup cocoa powder (I used dark cocoa powder)

1 teaspoon baking soda 

1 teaspoon instant espresso powder (a great addition that enhances the chocolate flavor)

1/2 teaspoon salt 

1 1/2 cups granulated sugar – divided 

1 ounce bittersweet chocolate, finely grated

12 large egg whites, at room temperature 

1 teaspoon cream of tartar 

1 teaspoon vanilla extract 

-----

Powdered sugar for dusting cake if desired
2 cups mixed fresh berries, for serving 

1 cup whipped cream, for serving 
Chocolate sauce if desired

Special equipment: 10-inch tube pan with a removable bottom

1. Preheat the oven to 350° F.
2. Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into large bowl. Whisk in the chocolate and set aside.
3. Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
4. Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. 
5. Spoon the batter into an ungreased 10-inch tube pan.
6.  Bake in preheated oven until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time.
7.  Let cool, inverted, for 1 hour before removing the cake from the pan.
8. Dust cake with a little powdered sugar. Serve with the berries, a dollop of whipped cream and a drizzle of chocolate sauce.