Chocolate Angel Food Cake recipes were originated in United States in the mid 1800’s and won the hearts of many for its airy lightness and smooth buttery taste.
It’s a perfect dessert for holidays or weekends both in winter or summer. It needs a strong beating frequency and lots of whipping effort to bake a delicious fluffy Angel Food Cake and it’s worth it!
How to Make Homemade Chocolate angel Food Cake?
Chocolate Angel Food Cakes are all time family favorites in America. Its light and soft consistency gives heavenly feel in every bite. It goes well with fresh fruits in the summer or hot chocolate drinks in the winter.
This award winning Angel Food Cake recipe is admired by many since it got its popularity in mid-1800.
The Chocolate Angel is such a famous cake that all chefs and homemakers love to try it at least once in their life time! These famous recipes include Angel Birthday Cakes, Whip Stitch Cakes, Glazed Angel Food cakes etc.
Let’s check what ingredients make the Chocolate Angel Food Cake Dessert so lovable.
Ingredients that You Need to Make Homemade Chocolate Angel Food Cake:
For Baking the Chocolate Angel:
1 Cup Plain Cake Flour (3 Ounces) Sifted
1 1/2 Cups Granulated Sugar Sifted and Divided
12 Large Egg Whites
1 Teaspoon Cream of Tartar
1/2 Teaspoon Salt
2 Teaspoons Vanilla Extract
1 1/2 Teaspoons Lemon Juice
Chocolate Frosting for Angel Food Cake:
1 Cup Butter (2 Sticks) Softened but Still Cool
3 Cups Powdered Sugar, More as Needed
1/2 Cup + 2 Tablespoons Unsweetened Cocoa Powder
1/2 Teaspoon Salt
1 Tablespoon Vanilla Extract
1/4 Cup Milk or Cream Plus More as Needed
Method of Preparing Chocolate Angel Food Cake Step by Step
For the cake, place oven rack to the lower-middle part and preheat oven to 325º F. Take a16 cup sized tube pan with removable bottom. Clean and wipe the pan. No need to grease the pan!
Mix flour and 3/4 cups of the sugar in a small bowl, beating well. Keep aside.
Beat egg whites in the bowl of a standing electric mixer at low speed until the eggs are starting to foam. Add cream of tartar and salt.
Increase speed to medium and beat until whites form soft foams, and slightly rising upward. Now, add remaining 3/4 cup sugar one tablespoon at a time in the same beating pace.
Continue beating on medium speed until the whites form soft glossy peaks that bend over at the points. Do not increase the mixer speed. The batter should still move when the bowl is kept slanted.
Add vanilla and lemon juice and beat until just melded.
Sieve the flour-sugar mixture over the whites in portions. Add about 3 tablespoons at a time. Gently fold into the batter using a large silicone spatula. Repeat with remaining flour-sugar mixture.
Scrape the batter into the ungreased pan, smooth the top, and tap the pan on the flat counter two times to release any large air bubbles.
Bake until the cake is golden brown about 50 to 60 minutes. The top will bounce back if touched firmly, Let the cake cool upside down for 2 to 3 hours; upturn the pan on a wine bottle if the pan does not have points around the rim.
To unmold the cake, gently insert a thin knife or spatula inside edge of the pan. Press the spatula firmly against the pan to avoid damaging the cake.
Remove the cake carefully from the pan and run the knife under the cake on the removable bottom in the same way to separate it. Place the cake bottom-side up on a large platter.
To prepare the frosting, whisk butter in the bowl of a standing electric mixer with the paddle attachment.
When the butter is light and fluffy, turn off the mixer and add powdered sugar, cocoa powder, salt, vanilla, and milk to the bowl.
Whisk to combine on low speed until the mixture binds together. Increase mixer speed to medium and beat for about 3 minutes.
Balance the thickness with more powdered sugar or milk as required.
Frost cake and serve!
A piece of chocolate Angel Food Cake is what one always craves after a good meal! As the name declares, it’s an ‘Angel Food’; it spreads love and happiness while enjoying a big moment. It enhances the sweetness of the enjoyable moments on holidays or parties.
The best thing about an Angel Birthday Cake is that it’s less sweet and feathery soft though comes after a lot of effort beating and whipping. Let’s make your own homemade Chocolate Angel Food Cake and beat the bakers of the USA!
You May Also Like:
Double Fudge Chocolate Cake Recipes
Red Velvet Funnel Cake Recipes