Print

Chocolate Angel Food Cake with Chocolate Whipped Cream and Berries Recipe

Print Recipe

★★★★★

4.8 from 53 reviews

This decadent Chocolate Angel Food Cake combines the light, airy texture of traditional angel food cake with rich Dutch process cocoa powder and grated dark chocolate for a luscious twist. Topped with a smooth, chocolate-infused whipped cream and garnished with fresh berries, this dessert is perfect for special occasions or an indulgent treat.

Ingredients

Scale

Cake:

  • 1 1/2 cups granulated sugar
  • 3/4 cup (94g) cake flour
  • 1/4 cup (25g) Dutch process cocoa powder
  • 1/2 tsp (scant) salt
  • 12 large (420g) egg whites, brought to room temperature
  • 3 Tbsp water
  • 1 1/2 tsp cream of tartar
  • 1 1/2 tsp vanilla extract
  • 2 oz dark chocolate, grated

Chocolate Whipped Cream Topping:

  • 2 cups heavy cream
  • 3/4 cup powdered sugar
  • 1/4 cup (25g) Dutch process cocoa powder
  • 1 tsp vanilla extract

Garnish:

  • Raspberries or strawberries (optional)

Instructions

  1. Prepare oven and pan: Preheat your oven to 350°F (177°C) and position the rack one level below the center. Do not grease your 16-cup angel food cake pan with legs, as the batter needs to cling to the sides for rise and structure.
  2. Process sugar: Pour the granulated sugar into a food processor and blitz until you get a very fine texture, about 2 minutes. This helps the sugar dissolve better in the egg whites, leading to a finer crumb.
  3. Mix dry ingredients: Transfer half of the superfine sugar (3/4 cup) to a mixing bowl, then add cake flour, 1/4 cup of Dutch process cocoa powder, and salt. Whisk everything together and set aside.
  4. Start egg whites: In a large 6-quart stand mixer bowl fitted with a whisk attachment—or a very large mixing bowl with a hand mixer—add the room temperature egg whites.
  5. Combine egg whites and water: Add water and cream of tartar to the egg whites. Begin mixing on medium-low speed until the mixture is frothy.
  6. Add sugar gradually: Slowly add the remaining 3/4 cup of superfine sugar, about 1 tablespoon at a time, while gradually increasing the mixer speed to high. Beat until soft peaks form.
  7. Beat to stiff peaks: Mix in the vanilla extract, then continue beating until stiff peaks form. This can take about 4+ minutes with a stand mixer or over 10 minutes with a hand mixer.
  8. Fold in dry ingredients: Sift 1/4 cup of the flour mixture over the egg whites at a time, gently folding after each addition until just blended. Be careful not to deflate the batter.
  9. Add grated chocolate: Gently fold the grated dark chocolate into the batter until evenly incorporated.
  10. Transfer to pan: Carefully pour or spoon the batter into the angel food cake pan, spreading it into an even layer using a spatula.
  11. Bake the cake: Place the cake in the preheated oven and bake for 35 to 40 minutes, until a skewer inserted in the center comes out with a few moist crumbs but no wet batter.
  12. Cool cake upside down: Immediately remove the cake from the oven and invert the pan onto a cooling rack or use the pan’s legs to suspend it upside down. Let it cool completely for about 1 hour. This helps maintain its height and fluffy texture.
  13. Remove from pan: After cooling, run a thin narrow knife around the edges of the pan to loosen the cake, then gently remove it.
  14. Make chocolate whipped cream: In a medium bowl, whip the heavy cream with an electric mixer until slightly thickened. Add the Dutch process cocoa powder, powdered sugar, and vanilla extract, then continue whipping until stiff peaks form.
  15. Decorate and serve: Spread or pipe the chocolate whipped cream over the entire cake or dollop over individual slices. Garnish with fresh raspberries or strawberries if desired, and serve immediately.

Notes

  • Do not grease the angel food cake pan, as this is essential for the cake to rise and cling to the pan’s sides.
  • Make sure egg whites are at room temperature for maximum volume.
  • Use Dutch process cocoa powder for a richer chocolate flavor.
  • Grating the dark chocolate helps it to integrate smoothly into the batter.
  • Cooling the cake upside down prevents it from collapsing and keeps it fluffy.
  • The chocolate whipped cream topping pairs beautifully with fresh berries for an elegant presentation.
  • Store leftover cake covered in the refrigerator and consume within 2 days for best freshness.

Keywords: Chocolate Angel Food Cake, light chocolate cake, angel food cake recipe, chocolate whipped cream, low fat dessert, fluffy chocolate cake

Find it online: https://platedandproud.com/chocolate-angel-food-cake-with-chocolate-whipped-cream-and-berries-recipe/