Chocolate Angel-Food Cake – a delicious recipe with cake flour, cocoa, espresso, sugar, egg whites, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325F.
2
Combine flour, cocoa, espresso powder, if using, and 3/4 cup of the sugar.
3
Beat egg whites with cream of tartar and salt until whites hold soft peaks.
4
Gradually beat in remaining 3/4 cup sugar and continue beating until whites hold stiff peaks.
5
Beat in vanilla.
6
Gently fold in flour mixture, being careful not to over mix.
7
Pour batter into an ungreased 10-inch tube pan.
8
Run a knife or spatula through batter to release any air bubbles.
9
Bake until a toothpick stuck into the center comes out clean, about 45 minutes.
10
Invert pan over a bottle and cool completely, about one hour.
11
Run a knife around edge of pan to release cake.
12
Enjoy.
825
kcal
Calories
32
g
Fat
99
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ¾ cup sifted cake flour, ⅓ cup sifted cocoa powder, 1 teaspoon instant espresso (optional) or 1 teaspoon instant coffee powder (optional), 1 ½ cups sugar, and more.
Yes, Chocolate Angel-Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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