I’m calling this (Making Do) Chocolate Angel Food Cake because I made this cake during COVID-19 restrictions and I didn’t have cake flour or an Angel Food Cake pan but we all still loved how it came out.
Adding cocoa to the batter to make this cake takes an already lovely cake concept to another level. I don’t make this cake that often but when I do, I always wonder why I don’t. If you have an Angel Food Cake Pan and cake flour, make it the traditional way for a the lightest, fluffiest truly angelic cake version. If you don’t and you don’t want to go out to the shops then “make-do” like I did. The results were still PDG – pretty darn good!Print
(Making Do) Chocolate Angel Food Cake
Perfect with fruit and whipped cream in summer or ice cream and hot sauce in winter.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: dessert
- Method: baking
- Cuisine: Canadian
Bit of butter for buttering the 10-inch Bundt (butter isn’t necessary if you are using cake flour and a classic Angel Food Pan, I was making-do with a Bundt Pan because I didn’t want to go out shopping during COVID and hey, it still tasted great!)
¾ cup (preferably cake flour) (BUT, I made-do with unbleached all purpose flour see reasoning above) Note to self: keep some cake flour around!
¼ cup cocoa powder
1½ cups granulated sugar (divided half and half)
1½ cups egg whites (from about 10 to 12 large eggs)
1 Tablespoon lemon juice
1 teaspoon cream of tartar
½ teaspoon salt
1½ teaspoons vanilla extract
Preheat the oven to 350℉ and butter a Bundt pan (if you have an Angel Food Pan skip this).
Sift the flour (whichever you’ve got), cocoa powder and ¾ cup sugar into a bowl, then sift it again and set aside.
Add the egg whites to the bowl of a stand mixer and using the whisk attachment, beat until foamy. Add the lemon juice, cream of tartar and salt and beat until soft peaks form. Add the remain sugar a few Tablespoons at a time, beating until stiff glossy peaks form.
Sprinkle the vanilla over the egg whites and then fold in the cocoa mixture a quarter at a time using a rubber spatula.
Pour the mixture into the prepared pan and run the spatula through the mix to remove air pockets. Bake for 45 minutes or until the cake springs back when lightly touched.
Invert the pan on a rack until cool. Loosen the edges with a knife. Transfer to a serving plate or cake pedestal.
Enjoy with a dollop of whipped cream and your favourite fruit or splurge and drizzle with chocolate sauce as well.
Keywords: chocolate angel food cake
Hi Karen. Love your blog.
This cake looks delicious but I am confused. Whenever I have made a white angel food cake, the recipe specifies cake flour for tenderness (not all purpose) and the angel food pan is never buttered so that the egg white mixture can rise nice and tall. I have made angel food cake with ap flour but they weren’t as tender. If cake flour was used for your recipe, and without buttering the pan, would the cake turn out?
So nice to hear from you I think I’m going to change the name of this recipe to “Making-do Angel Food Cake.” The reason I made it the way I did is because I wanted a chocolate angel food cake and I did not have a special pan or cake flour. And you know what? It turned out pretty great. Yes, it was a little “sticky” around the edges and it did not rise as high but it was pretty and the people I made it for, gobbled it up and loved it.
I will go back into the recipe and put a few adjustments.
Please make it with cake flour and don’t butter and you’ll LOVE this chocolat-ified version of Angel Food Cake.
AND – thanks for calling me out and making me explain further.
I needed that.
Hi karen-Im going to try this in my heavy duty angel food pan but I was wondering what you do with all of those egg yolks? Thanks
You can make a delicious citrus curd with the egg yolks – lemon or lime curd would be scrumptious! Then you can make a lemon tart!
Thanks for cooking with me.