Light & Airy Chocolate Cloud Cake

Craving a chocolate dessert that’s blissfully light yet delivers a powerful cocoa punch? This Chocolate Angel Food Cake is precisely what you need: an ethereal, cloud-like treat that doesn’t compromise on rich, decadent flavor. Imagine sinking your teeth into a slice of pure chocolate heaven, knowing it’s surprisingly low in calories – just 174 per serving! It’s the perfect guilt-free indulgence for satisfying those deep chocolate desires without feeling weighed down.

The Magic of Chocolate Angel Food Cake: A Culinary Delight

Angel food cake has long been cherished for its remarkably airy texture, a delightful contrast to richer, denser desserts. But what if we infuse that delicate structure with the irresistible depth of chocolate? This chocolate-infused angel food cake transforms the classic into a truly extraordinary experience. It’s a harmonious blend of pillowy softness and intense cocoa, striking a perfect balance for any sweet craving. Whether enjoyed simply on its own or adorned with a luscious chocolate whipped cream and vibrant fresh strawberries, this cake elevates dessert to a new level.

The beauty of this recipe lies in its simplicity, though it does demand a measure of patience and precision. The journey to achieving that signature cloud-like crumb, particularly during the extensive whipping of egg whites, is key. My stand mixer often runs for nearly 30 minutes to achieve the ideal meringue, a testament to the dedication required for perfection. However, every minute spent is a worthwhile investment when you finally savor a slice of this exquisite, melt-in-your-mouth delight. It’s a labor of love that rewards you with an unforgettable, low-calorie treat that tastes anything but.

Mastering the Meringue: The Secret to Airy Perfection

The cornerstone of any outstanding angel food cake, and especially this chocolate version, is a perfectly whipped meringue. This delicate foam of egg whites is responsible for the cake’s signature airy, cloud-like texture and incredible volume. Achieving this requires attention to a few crucial details, none more important than using room-temperature egg whites.

The Importance of Room Temperature Egg Whites

For the absolute lightest and fluffiest chocolate angel food cake, working with room-temperature egg whites is non-negotiable. Cold egg whites are more viscous, making it harder for air to be incorporated into their protein structure. When egg whites are at room temperature, their proteins are more relaxed and elastic, allowing them to stretch and trap air much more efficiently. This leads to a higher volume and a more stable foam, which is essential for supporting the cake’s structure and preventing it from collapsing. To quickly bring eggs to room temperature, you can place them in a bowl of warm (not hot) water for 10-15 minutes.

The Role of Cream of Tartar and Salt

Cream of tartar, an acidic salt, acts as a stabilizer for the egg whites. It helps to create a stronger, more resilient foam by preventing the egg white proteins from bonding too tightly and collapsing. This results in a finer, more consistent meringue that can hold its shape during folding and baking. Salt, in addition to enhancing flavor, also aids in stabilizing the egg whites and can help them whip up faster.

The Art of Whipping

Whipping egg whites is a process that builds structure incrementally. Starting on low speed allows the proteins to gently unfold and begin incorporating air without over-stressing them. As a microfoam forms, gradually increasing the speed, while slowly streaming in sugar, creates a strong, glossy meringue. The sugar dissolves into the foam, adding stability and sweetness. The goal is to achieve “stiff peaks” – when you lift the whisk, the meringue should hold a firm, upright peak that may curl slightly at the very tip, but does not droop. Over-whipping can cause the meringue to become dry and brittle, making it difficult to fold, while under-whipping will result in a weak foam that cannot support the cake’s structure, leading to a dense or fallen cake.

Chocolate Angel Food Cake Recipe

At just 174 calories a slice, this chocolate angel food cake is the light and fluffy low-calorie chocolate cake of your dreams! A cloud-like texture meets rich cocoa flavor for a truly delightful dessert.

Prep:

25
minutes

Cook:

40
minutes

Total Time:

1
hour
5
minutes

Servings:

12
people

Ingredients

• 12 large egg whites, room temperature
• ¾ teaspoon cream of tartar
• 1½ teaspoons kosher salt
• 1⅛ cups granulated sugar
• ¾ cups cake flour
• 1¼ cups powdered sugar
• ½ cup unsweetened cocoa powder *
• 1 teaspoon pure vanilla extract

Optional Toppings

• Chocolate Whipped Cream Frosting
• Fresh strawberries
• Powdered sugar for dusting

Equipment

• Kitchen Scale (optional)
• Stand Mixer
• Tube Pan

Instructions

• Preheat oven to 350°F (175°C). Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. Begin whipping the egg whites on low speed until a microfoam starts to form, about 2 minutes.
  12 large egg whites
  
• Once a microfoam has formed, sprinkle in the cream of tartar and salt and continue whipping on low speed. After about 1½ minutes, the egg whites will have slightly increased in volume and faint whisk lines will become visible.
  ¾ teaspoon cream of tartar, 1½ teaspoons kosher salt
  
• While the mixer is running on low speed, slowly stream in the granulated sugar, allowing it time to dissolve completely.
  1⅛ cups granulated sugar
  
• Once the sugar is fully incorporated, increase the mixer speed to high (no higher than speed 4) and whisk to stiff peaks. This can take anywhere from 12-20 minutes, depending on humidity levels.
• While the meringue is whipping, in a separate medium-sized bowl, sift together the cake flour, powdered sugar, and cocoa powder. Discard any large chunks of powdered sugar that remain in the sieve. Set this mixture aside until the meringue is ready.
  ¾ cups cake flour, ½ cup unsweetened cocoa powder, 1¼ cups powdered sugar
  
• After approximately 12-13 minutes of whipping, the egg whites should form soft peaks. With the mixer still running, add in the vanilla extract. Continue whipping for about 8 more minutes, or until very stiff, glossy peaks have formed.
  1 teaspoon pure vanilla extract
  
• After 18 minutes of whipping, periodically check the meringue (every 45 seconds) by pushing the whisk through and pulling up. If the peak falls over slightly, it needs more whipping. A perfectly stiff meringue will hold its shape firmly and offer noticeable resistance when the whisk is moved through it.
• Gently add the sifted flour, powdered sugar, and cocoa mixture to the finished meringue. Using a rubber spatula, carefully fold the dry ingredients into the meringue until just combined and homogeneous. Be careful not to deflate the airy meringue. Ensure all dry ingredients from the bottom and sides of the bowl are incorporated.
  
• Carefully pour the batter into an ungreased angel food cake tube pan and spread it evenly.
  
• Place the pan into the preheated oven and bake for 35-40 minutes, or until the cake begins to pull away from the sides of the pan and springs back when lightly touched.
  
• Once baked, immediately remove the cake from the oven and invert the pan onto a cooling rack, bottle neck, or its special ‘feet’ if it has them. Allow to cool completely (about 1 hour) before attempting to remove it from the pan. Carefully run a thin butter knife around both the outer and inner edges of the pan to release the cake.
• Garnish your cooled cake with chocolate whipped cream, fresh strawberries, or a dusting of powdered sugar. Serve and enjoy!
  Chocolate Whipped Cream Frosting, Fresh strawberries, Powdered sugar
  

Notes

*You can use any unsweetened cocoa powder you prefer. Natural cocoa powder offers a more classic chocolate taste, while Dutch-process cocoa powder provides a smoother, darker, and less acidic flavor.

Tips:

• You will have 12 egg yolks leftover. Don’t let them go to waste! Use them to make a rich batch of creme brulee or enrich other desserts.
• Always inspect your strawberries for freshness before adding them to the cake. Mold can spread rapidly and affect the entire dessert.
• Consider other delicious toppings like a warm caramel drizzle or a decadent hot fudge sauce.
• Nutritional information provided is for the unfrosted cake and does not include optional toppings or chocolate whipped cream frosting.

Storage: Store unfrosted angel food cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months. Store frosted angel food cake in the refrigerator for up to 5 days, but remove fresh fruit before storing for optimal freshness.

Nutrition Facts

Chocolate Angel Food Cake Recipe

Amount Per Serving (1 slice)

Calories 174
Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 342mg15%

Potassium 143mg4%

Carbohydrates 39g13%

Fiber 2g8%

Sugar 31g34%

Protein 5g10%

Vitamin A 1IU0%

Calcium 8mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

How to Make Chocolate Angel Food Cake Step-by-Step

Crafting the perfect chocolate angel food cake is a rewarding experience, leading to a dessert that’s as impressive as it is delicious. Follow these detailed steps to ensure a flawless, airy, and flavorful cake every time.

1. Prepare the Egg Whites

Preheat your oven to 350°F (175°C). Ensure your stand mixer bowl and whisk attachment are impeccably clean and grease-free. Any trace of fat can prevent the egg whites from whipping properly. Carefully separate 12 large egg whites, making sure no yolk gets into the whites. Place the room-temperature egg whites into the mixer bowl. Begin whipping on low speed (setting 2-3 on most stand mixers). This gentle start allows the proteins to slowly unravel and incorporate air, building a stable foundation for your meringue. After about 2 minutes, you’ll notice a delicate microfoam beginning to form, resembling tiny bubbles. This is your cue for the next step.

2. Stabilize the Meringue

Once the microfoam is visible, sprinkle in ¾ teaspoon of cream of tartar and 1½ teaspoons of kosher salt. Continue whipping on low speed. Cream of tartar acts as a stabilizer, helping the egg whites achieve maximum volume and preventing them from deflating. The salt enhances the flavor and aids in structure. After approximately 1½ minutes more, the egg whites will have noticeably increased in volume, becoming slightly thicker, and faint whisk lines will become apparent in the foam. This indicates that the egg whites are ready to receive the sugar.

3. Incorporate the Sugar and Achieve Stiff Peaks

With the mixer still running on low, begin slowly streaming in 1⅛ cups of granulated sugar. The key here is patience; add the sugar gradually, allowing each addition to dissolve completely into the egg whites. This slow incorporation ensures a stable, glossy meringue. Once all the sugar is incorporated, increase the mixer speed to high (but never exceeding speed 4 on most stand mixers). Continue whisking until the meringue forms very stiff, glossy peaks. This crucial stage can take anywhere from 12 to 20 minutes, with humidity playing a significant role. A higher, slower speed setting is preferred as it creates a denser, more stable meringue that is less prone to collapsing later. Resist the temptation to rush by increasing the speed too much, as this can result in a meringue that is stiff but fragile, leading to a denser or collapsed cake.

4. Prepare Dry Ingredients

While your meringue is diligently whipping, prepare your dry ingredients. In a medium-sized bowl, sift together ¾ cups of cake flour, ½ cup of unsweetened cocoa powder, and 1¼ cups of powdered sugar. Sifting is vital here, as it aerates the flours and sugars, removes any lumps, and ensures a smooth, even texture in the final cake. Discard any large, stubborn chunks of powdered sugar that don’t pass through the sieve. Set this perfectly sifted mixture aside, ready for when your meringue reaches its peak.

5. Add Vanilla and Final Meringue Check

Around the 12-13 minute mark of whipping the egg whites, you should observe soft peaks forming. At this point, with the mixer still running, add 1 teaspoon of pure vanilla extract. Continue whipping for another 8 minutes or until very stiff peaks are achieved. To check for stiff peaks, stop the mixer and carefully lift the whisk straight up. The meringue should stand tall and firm, holding its shape without drooping. There should also be a noticeable resistance when you push the whisk through it. If the peak curls over softly, continue whipping. Be cautious not to over-whip, as this can break down the meringue’s structure, causing it to become dry and grainy, and it won’t recover. Once stiff peaks are reached, proceed immediately to the next step, as meringue can begin to deflate if left sitting too long.

6. Gently Fold in Dry Ingredients

Now for the delicate art of folding. Add the sifted flour, powdered sugar, and cocoa mixture directly to your stiff meringue. Using a large rubber spatula, carefully and gently fold the dry ingredients into the meringue. The goal is to incorporate everything without deflating the airy meringue you’ve worked so hard to create. Use a technique where you cut down through the center of the mixture, sweep across the bottom of the bowl, and then fold up and over the top. Rotate the bowl as you go. Pay special attention to the bottom and sides of the bowl, as flour can often settle there. Continue until the mixture is homogeneous and no streaks of dry ingredients remain. Over-mixing will deflate the meringue and result in a dense cake.

7. Fill the Tube Pan

Carefully pour the delicate chocolate angel food cake batter into an ungreased angel food cake tube pan. It is absolutely critical that the pan is NOT greased. Angel food cake relies on clinging to the sides of the pan as it rises, providing the necessary support for its tall, airy structure. Greasing the pan would cause the batter to slip down, resulting in a flat or collapsed cake. Spread the batter evenly throughout the pan with your spatula, gently smoothing the top. Do not tap the pan, as this can also deflate the batter.

8. Bake and Cool Properly

Place the filled tube pan into your preheated oven and bake for 35-40 minutes. The cake is perfectly baked when it begins to gently pull away from the sides of the pan, and when lightly touched, it springs back. Avoid opening the oven door too frequently during baking, as this can cause the cake to fall. Once baked, immediately remove the cake from the oven and invert the entire pan. Most tube pans have small “feet” designed for this purpose, or you can invert it over the neck of a bottle or simply onto a cooling rack. This upside-down cooling method prevents the delicate cake from collapsing under its own weight as it cools, maintaining its impressive height and airy texture. Allow the cake to cool completely for at least 1 hour, or until it reaches room temperature. Once cooled, carefully run a thin butter knife around both the outer edge and the inner tube of the pan to release the cake, then remove it from the pan.

9. Garnish and Serve

Once your exquisite chocolate angel food cake is fully cooled and released from the pan, it’s ready for its finishing touches. For a truly decadent experience, pipe or generously cover your cake with homemade chocolate whipped cream. The creamy, rich frosting perfectly complements the light cake. Adorn with fresh, vibrant strawberries for a pop of color and natural sweetness. You can also simply dust it with a light layer of powdered sugar for an elegant, understated presentation. Slice, serve, and savor every airy, chocolatey bite of this delightful dessert!

Serving Suggestions and Variations

While this Chocolate Angel Food Cake is a masterpiece on its own, its versatility allows for endless customization. Beyond chocolate whipped cream and strawberries, consider these delightful ideas to elevate your dessert:

• Fruit Medley: Instead of just strawberries, try a mix of raspberries, blueberries, and sliced bananas. A light fruit compote or coulis can also add a burst of flavor.
• Citrus Zest: A dusting of orange or tangerine zest over the cake can introduce a refreshing brightness that pairs wonderfully with chocolate.
• Nutty Crunch: Sprinkle toasted slivered almonds or chopped pecans for a textural contrast.
• Coffee Infusion: Add a touch of espresso powder to the whipped cream or a very light coffee syrup drizzle for a mocha-inspired twist.
• Sauce It Up: Warm hot fudge, salted caramel sauce, or a raspberry sauce can be drizzled over individual slices for an extra layer of indulgence.
• Ice Cream Pairing: Serve a slice alongside a scoop of vanilla bean, coffee, or even mint chocolate chip ice cream.
• Chocolate Shavings: A simple garnish of curled chocolate shavings adds an elegant touch and extra chocolate flavor.

Troubleshooting Common Angel Food Cake Issues

Even experienced bakers can encounter hiccups. Here are solutions to common problems with angel food cake:

• Cake Collapsed or Dense: This is almost always due to deflated meringue. Ensure egg whites are at room temperature, the bowl is grease-free, you’ve used cream of tartar, and you’ve folded the dry ingredients very gently. Also, make sure the cake cools completely upside down.
• Cake Didn’t Rise Enough: This can be a result of under-whipped egg whites (not reaching stiff peaks) or over-mixing when folding in dry ingredients. Incorrect oven temperature can also play a role, so ensure your oven is calibrated correctly.
• Cake is Rubbery: Over-baking can lead to a dry, rubbery texture. Ensure you bake only until the cake springs back when lightly touched and pulls slightly from the sides.
• Bottom is Soggy: If the cake is not inverted immediately after baking, steam can get trapped, leading to a soggy bottom. Ensure immediate inversion and adequate cooling time.

How to Store Chocolate Angel Food Cake

Proper storage is essential to maintain the delicate texture and flavor of your homemade chocolate angel food cake. Due to its unique structure, it has slightly different storage requirements than other cakes.

• Unfrosted Cake:
  • Room Temperature: Store unfrosted chocolate angel food cake in an airtight container at room temperature for up to 2 days. This keeps it moist and prevents it from drying out.
  • Refrigerator: For longer storage, the unfrosted cake can be kept in an airtight container in the refrigerator for up to 1 week.
  • Freezer: To preserve it for even longer, wrap individual slices or the whole unfrosted cake tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag or container for up to 4 months. Thaw overnight in the refrigerator or at room temperature before serving.
• Frosted Cake:
  • If your cake is frosted with a cream-based frosting, like chocolate whipped cream, it must be stored in an airtight container in the refrigerator for up to 5 days.
  • Important Note on Fresh Fruit: If you’ve garnished your cake with fresh strawberries or other berries, it is highly recommended to remove them before storing the cake. Fresh berries have a short shelf life and can mold quickly, and this mold can spread to the cake itself, even if not immediately visible. For best results, add fresh fruit just before serving.

We hope you thoroughly enjoy creating and indulging in this magnificent Chocolate Angel Food Cake. It’s truly a labor of love that yields an unforgettable, light, and intensely chocolatey experience perfect for any occasion!