angel food cake on stand

I’m having one of those weeks where I just can’t seem to get enough chocolate. This is a good thing because the last time we were in Montreal we stocked up on Barry Callebaut products. Ever since, I’ve been looking for innovative uses for the cocoa powder. Thankfully, my quest for recipe ideas coincides with my seemingly unstoppable cravings for all things cocoa.

piece of angel cake

I don’t often make angel food cake but when I do I like it because it’s light, quick and simple. This time I thought, “what if I added the cocoa powder?” Boom. I give you Chocolate Angel Food Cake.

Of course, I couldn’t leave all enough alone. I had to whip up a big batch of cocoa whipped cream to go one top. When the cake is frosted with the whipped cream, it looks lovely. Just be sure to eat the cake immediately after frosting.

milk bottle

slice of angel food cake

The only difficulty I had with the recipe was getting the angel food cake out of the pan.  Whenever I make the cake, it gets stuck around the center cone. Let me know if you have any good tips for removing the cake from the pan. And, if you have any other cocoa recipes to recommend, let me know.

Enjoy the cake. You’re going to love it.

whiskangel food cake on stand

Chocolate Angel Food Cake with Cocoa Whipped Cream

1 /2 sugar

1 1/2 c sugar

1  c cake flour

1/3 c cocoa powder

pinch of salt

1 1/2 c egg white

pinch of cream of tartar

Preheat oven to 350 F 180 C

Sift together 1/2 c sugar with cake flour, cocoa powder and salt. Set aside.

In the bowl of a stand mixer fitted with whisk attachment, add egg whites and pinch of cream of tartar. Begin mixing on low speed. Gradually increase speed until mixture starts to become white. Add 1 1/2 c sugar in a steady stream and increase speed until shiny, firm peaks form. If you pull the whisk away, the peaks should flop over a bit at the top. Gradually fold in flour/cocoa mixture until combined.

Pour into an angel food cake pan and bake 35-40 minutes or until an interred tooth pick comes out clean. Cool completely.

Cocoa Whipped Cream

2 cups heavy cream

3 tbs powdered sugar

3 tbs cocoa powder

1 tsp vanilla extract

In the bowl of a stand mixer fitted with whisk attachment, whip ingredients until cream reaches a spreadable consistency. Adjust sugar and cocoa powder to taste. Frost cake. Serve immediately.

Bon appétit! 


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  1. Stunning! I wish I knew a good way to get the cake out. Flour and butter is all I’ve tried but the center column is tough. Thanks for the clicks!

  2. El, how exquisite! I have an angel food pan but have yet to bake in it… what if you lined it with baking paper?

    In terms of recipes with cocoa, you might like my chocolate walnut and zucchini cake… I posted the recipe recently.

  3. Well, you are singing my song. Angel Food Cake is a family staple. I have never made a chocolate one. No better time, then now – yet, I do hesitate. Vanja always says, “Why mess with perfection?” That is what an Angel Food Cake is to me – yet, El – seeing your photos has me craving that taste and texture experience.
    Ah! I get so upset when he says that, as I love to experiment, and am surprised at my own hesitance to make a chocolate Angel Food Cake …. it is a lot of work. Maybe that is why. Anyway, thanks for the therapy…
    I know I will be making this one next!

  4. Some weeks I also seem to never get enough chocolate… This beautiful angel food cake looks heavenly. A wonderful treat.



  5. I’ve been craving chocolate too!! Today I made a dark chocolate trifle and it smells so good. 🙂 Your cake is wonderful, so light and airy. 🙂

  6. Oh, you are after my heart and stomach with this post. Love chocolate. Love angel food cake. Have yet to mix the two together, but am inspired with your lovely recipe. Thank you.

  7. Wow, El, that looks amazing! I made whipped cream yesterday and was thinking how it would be a perfect cake frosting, though the idea is greatly improved by your addition of chocolate!

  8. This cake looks heavenly! I think I’ll give it a try. As far as the cake sticking to the cone, I use a silicone baking bundt. I peel it right off with ease.

  9. I am making an angel food cake for our county fair but they want it iced, this chocolate whipped icing what would happen to it if it sits for a few days, the room is air conditioned but will it get runny like marshmello fluff icing?

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