Imagine a dessert so light it practically floats off your plate, yet so decadently chocolatey that it satisfies your deepest sweet cravings. This Chocolate Cream Angel Food Cake is not just a dessert—it's a culinary experience that transforms ordinary baking into an extraordinary moment of pure bliss. With its cloud-like texture and rich chocolate undertones, this cake promises to be the showstopper at any gathering, leaving your guests begging for the recipe.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cake flour
- 1 1/2 cups granulated sugar
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup cocoa powder
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Ensure an ungreased 10-inch tube pan is ready for baking.
- Sift together cake flour, cocoa powder, and 1/2 cup of granulated sugar in a medium bowl. Set aside.
- In a large clean, dry mixing bowl, add egg whites at room temperature. Begin beating with an electric mixer on medium speed until they become foamy.
- Add cream of tartar and salt to the egg whites. Continue beating and gradually increase mixer speed to high.
- Slowly add remaining 1 cup of granulated sugar while continuing to beat until egg whites form stiff, glossy peaks that hold their shape.
- Gently fold vanilla extract into the beaten egg whites using a spatula.
- Gradually fold the flour-cocoa mixture into the egg whites, using a light hand to maintain the egg white's volume. Do not overmix.
- Carefully transfer batter to the ungreased tube pan, smoothing the top with a spatula.
- Bake for 35-40 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- Immediately invert the pan onto a wire cooling rack and let cake cool completely, approximately 1 hour.
- For the cream topping, whip heavy cream with powdered sugar until soft peaks form.
- Once cake is completely cool, carefully run a knife around the edges and remove from pan.
- Spread whipped cream over the top of the cake, allowing it to cascade down the sides.
- Optionally, dust with additional cocoa powder for garnish before serving.
Tips
- Egg White Perfection: Ensure your egg whites are at room temperature and use a completely clean, dry bowl to achieve maximum volume when whipping.
- Folding Technique: When incorporating dry ingredients, use a gentle folding motion to preserve the air bubbles. This keeps the cake light and fluffy.
- Pan Preparation: Never grease the tube pan—the cake needs to "climb" the sides to rise properly.
- Cooling Matters: Always cool the cake upside down to prevent deflation and maintain its incredible height.
- Cream Topping Trick: Chill your mixing bowl and whisk before whipping cream for faster, more stable peaks.
- Storage Tip: This cake is best served the same day but can be stored in the refrigerator for up to 2 days, covered loosely.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 6g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
