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Chocolate Angel Food Cake with Chocolate Whipped Cream and Fresh Berries Recipe

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4 from 22 reviews

This Chocolate Angel Food Cake is a light and airy dessert that combines the classic fluffiness of angel food cake with rich Dutch cocoa and grated dark chocolate for a delightful chocolate twist. Topped with silky cocoa-infused whipped cream and fresh berries, this cake is perfect for special occasions or any time you want an elegant, low-fat chocolate treat.

  • Total Time: 2 hours 5 minutes
  • Yield: 14 servings

Ingredients

Cake Ingredients

  • 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, 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
  • Raspberries or strawberries for garnish (optional)

Instructions

  1. Prepare Oven and Pan: Move the oven rack one level down from the center and preheat the oven to 350°F (175°C). Do not grease the non-stick 16-cup angel food cake pan with legs.
  2. Process Sugar: Pour sugar into a food processor and blitz for about 2 minutes until it becomes very fine.
  3. Mix Dry Ingredients: Transfer half of the processed sugar (3/4 cup) to a mixing bowl. Add cake flour, cocoa powder, and salt. Whisk together and set aside.
  4. Beat Egg Whites: Place egg whites into a large stand mixer bowl fitted with a whisk attachment, or use an extra large mixing bowl and hand mixer if needed.
  5. Add Water and Cream of Tartar: Pour water into the egg whites, add cream of tartar, and start mixing on medium-low speed until frothy. Gradually add remaining sugar (3/4 cup), about 1 tablespoon at a time, increasing the mixer speed slowly.
  6. Form Stiff Peaks: Beat the egg white and sugar mixture on high speed until soft peaks form. Add vanilla extract and continue beating until stiff peaks develop. This takes around 4+ minutes with a stand mixer or 10+ minutes by hand.
  7. Incorporate 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 to avoid deflating the batter.
  8. Fold in Grated Chocolate: Gently fold the grated dark chocolate into the batter until evenly distributed.
  9. Fill Cake Pan: Carefully pour or spoon the batter into the ungreased angel food cake pan, spreading evenly.
  10. Bake Cake: Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted comes out with a few moist crumbs but no wet batter.
  11. Cool Cake Upside Down: Remove the cake immediately from the oven and invert the pan, letting the cake cool upside down for 1 hour. Then, run a thin narrow knife around the edges to release the cake from the pan.
  12. Prepare Chocolate Whipped Cream: In a medium bowl, whip heavy cream with an electric mixer until slightly thickened. Add cocoa powder, powdered sugar, and vanilla extract, whipping until stiff peaks form.
  13. Decorate Cake: Spread or pipe the whipped chocolate cream over the cooled cake or dollop on individual slices. Garnish with fresh raspberries or strawberries if desired.

Notes

  • Ensure egg whites are at room temperature for maximum volume when whipped.
  • Do not grease the angel food cake pan to allow the batter to cling as it rises.
  • Folding dry ingredients gently preserves the airiness of the batter.
  • Cooling the cake upside down prevents it from collapsing and maintains its height and fluffiness.
  • Grated dark chocolate adds texture and an extra layer of chocolate flavor inside the cake.
  • The topping can be made in advance but is best served fresh.
  • Use fresh berries for the best garnish flavor and presentation.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

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