Chocolate Angel Food Cake


  • 3/4 cup cake flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon cream of tartar
  • 2 cups egg whites (about 10 large eggs)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 3 tablespoons powdered sugar (for sprinkling on top)
  • 3 tablespoons chocolate syrup (for drizzling on top)


  • Sift together the flour, cocoa and salt. Set aside.
  • In the bowl of a stand mixer and using the wire whisk attachment, mix together the cream of tartar and egg whites. Beat the whites until they hold stiff peaks.
  • Add the vanilla, then the sugar ½ cup at a time, beating between each addition.
  • Gently fold the egg mixture into the flour mixture.
  • Spoon the batter into an ungreased angel food cake tube pan.
  • Bake at 325 degrees for 45 minutes.
  • Remove the pan from the oven and immediately invert the pan, standing it upside down on 3 glasses that are equal in height for support.
  • Allow the cake to cool upside down completely, then slide a knife around the sides and center of the pan to loosen the cake.
  • Remove the cake to a plate.
  • Dust the top of the cake with powdered sugar and a drizzle of chocolate syrup, if desired.
  • Store in an airtight container.

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