Last Updated on June 7, 2019

Chocolate Angel Food Cake

Angel Food Cake is white and Devil’s Food Cake is chocolate…everyone knows that… or do they? Prepare to get your world rocked by this Chocolate Angel Food Cake.

Let’s start at the beginning.

Angel’s Food Cake is a sponge cake made with flour, sugar and egg whites. It is unique because it does not contain any butter. It is also known for its light, fluffy texture.

The cake originated in the United States and became popular in the late 19^th century.

The term Devil’s Food Cake originated later, some time in the 20^th century. While some say that Devil’s Food Cake is a version of Angel Food Cake with cocoa added. That is not necessarily the case.

The truth is, Devil’s Food Cake can refer to any kind of chocolate cake although some say the term is reserved for chocolate cakes that are rich in nature or feature more chocolate than most.

So, Devil’s Food Cakes are not necessarily characterized by their lack of butter, egg whites and light texture. When chocolate cakes are made this way, they are considered Chocolate Angel Food Cakes.

Although, according to some, who believe that Devil’s Food refers to any chocolate cake, they can also be considered Devil’s Food Cakes…but this is starting to get way too confusing!

Angel Food Cakes can be served with or without frosting, but this one features a creamy chocolate frosting that can be used to give the cake an extra kick of rich creaminess.

If you love the light fluffy texture of an Angel Food Cake, but are a chocoholic, like myself, this recipe will let you experience the best of both worlds. With the lightness of angel food and the luxury of chocolate, this cake is wonderful sprinkled with a dusting of powdered sugar or frosted with the chocolate whipped cream frosting recipe below.

Serve it to your guests for a unique culinary experience they will not soon forget.

Chocolate Angel Food Cake Recipe

Ingredients:

Cake Ingredients:

1-1/2 cups confectioners’ sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 cups egg whites (about 10)
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar

Frosting Ingredients:

1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract

Directions:

1. Sift together confectioners’ sugar, flour and cocoa three times; set aside.

2. In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form.

3. Add sugar, 2 tablespoons at a time, beating until stiff peaks form.

4. Gradually fold in cocoa mixture, about a fourth at a time.

5. Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets.

6. Bake on the lowest oven rack at 375 degrees F for 35-40 minutes or until the top springs back when lightly touched.

7. Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.

8. In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour.

9. Beat until stiff peaks form. Spread over the top and sides of cake.