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Chocolate Angel Food Cake With Chocolate Buttercream Frosting

The memory still makes me smile. My grandmother, a whirlwind in the kitchen, would always bake an angel food cake for my birthday. It wasn’t just the light-as-air texture that captivated me, but the ritual of watching her gently fold the batter, her movements precise and practiced. While she usually made the classic vanilla version, one year she surprised me with a chocolate angel food cake, adorned with a rich, chocolate buttercream. The slight bitterness of the cocoa perfectly complemented the airy sweetness of the cake – a combination I’ve been chasing ever since.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4-6
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

Cake:

1 cup sifted cake flour
4 tablespoons cocoa
1 1/3 cups sugar, divided
1/8 teaspoon salt
11 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla

Frosting:

2 egg whites
3 tablespoons water
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup sugar
1 cup sweet butter
1/4 cup sifted cocoa
1/8 teaspoon salt

Equipment Needed

9-inch tube pan (ungreased)
Sifter
Mixing bowls
Electric mixer
Double boiler
Rubber spatula
Damp cloth

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). It’s crucial the oven is at the right temperature for the cake to rise properly.
In a large bowl, sift together the cake flour, cocoa, and 1/3 cup of the sugar five times. This is essential for creating a light and airy texture. Sifting multiple times ensures the ingredients are fully combined and free of lumps.
In a separate, clean bowl, add salt to the egg whites. Beat the egg whites with an electric mixer until stiff peaks form. The bowl and beaters must be impeccably clean; even a trace of grease can prevent the egg whites from whipping properly.
Add the cream of tartar to the egg whites. Gradually add the remaining sugar, 1 tablespoon at a time, while continuing to beat the egg whites until very stiff, glossy peaks form. The meringue should be firm enough to hold its shape.
Gently fold in the vanilla.
Carefully fold in the sifted flour mixture, a little at a time, into the egg white mixture. Use a rubber spatula and a gentle folding motion to avoid deflating the meringue. Work quickly but gently to maintain the airiness of the batter.
Pour the batter into an ungreased 9-inch tube pan. Do not grease the pan! Angel food cake needs to cling to the sides of the pan to rise properly.
Bake for 15 minutes at 350 degrees Fahrenheit.
Reduce the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius) and continue baking.
The total baking time is approximately 1 hour. To test for doneness, insert a toothpick into the center of the cake; it should come out clean. The cake should also spring back lightly when touched.
While the cake is baking, prepare the frosting. In the upper part of a double boiler, combine the egg whites, water, vanilla, cream of tartar, and sugar.
Mix well to combine the frosting ingredients and beat over simmering water until the mixture stands up in peaks. The mixture should be thick and glossy. This step requires patience and constant stirring to prevent the egg whites from scrambling.
If using an electric beater, bring the water in the lower part of the double boiler to a rapid boil and beat the frosting mixture for about 2 minutes.
Remove the double boiler from the stove and continue beating for 3 or 4 minutes at high speed, until the frosting stands in high, glossy peaks. Be careful not to scrape the beater against the bottom of the pan, as it can darken the mixture.
Allow the marshmallow frosting mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
In a separate bowl, cream the butter thoroughly until light and fluffy.
Add the sifted cocoa (use more cocoa if a more intense chocolate flavor is desired) and salt to the creamed butter. Mix until well combined.
Ensure that the marshmallow frosting mixture and the butter mixture are at approximately the same temperature and consistency before combining them. This is crucial to prevent the frosting from separating or curdling.
Gradually add the marshmallow frosting mixture to the chocolate butter mixture, beating continuously until smooth and creamy.
Keep the frosting cool, but not cold. If the frosting should curdle, add about 2 tablespoons of hot melted butter and beat well until it comes back together.
Once the cake has cooled completely, frost the top and sides of the cake with the chocolate buttercream frosting.

Expert Tips & Tricks

For the lightest cake, use a high-quality cake flour with a low protein content.
Make sure the tube pan is completely clean and dry before pouring in the batter. Any grease will prevent the cake from rising.
To prevent the cake from shrinking after baking, invert the tube pan immediately after removing it from the oven and let it cool completely upside down.
If you want a more intense chocolate flavor, use dark cocoa powder or add a tablespoon of instant espresso powder to the batter.
For a smoother frosting, use powdered sugar instead of granulated sugar.
If the frosting is too thick, add a tablespoon of milk or cream to thin it out.
If the frosting is too thin, add a tablespoon of powdered sugar to thicken it.

Serving & Storage Suggestions

Serve the Chocolate Angel Food Cake at room temperature, preferably within a day or two of baking for optimal freshness. Garnish with fresh berries, a dusting of cocoa powder, or chocolate shavings for an elegant presentation.

To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If freezing, wrap the cake well to prevent freezer burn. Thaw frozen cake in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	30g	46%
Saturated Fat	18g	90%
Cholesterol	75mg	25%
Sodium	200mg	8%
Total Carbohydrate	85g	28%
Dietary Fiber	2g	8%
Sugars	60g	N/A
Protein	8g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the batter and frosting for a refreshing twist.
Mocha Angel Food Cake: Add 1 tablespoon of instant espresso powder to the batter and frosting for a rich, coffee flavor.
Chocolate Chip Angel Food Cake: Fold in 1/2 cup of mini chocolate chips into the batter before baking.
Gluten-Free: While not a traditional angel food cake, you can experiment with gluten-free flour blends, but be aware the texture will change. A combination of rice flour, tapioca starch, and potato starch might work, but you’ll need to adjust the ratios and potentially add a binder like xanthan gum.
Lower Sugar Frosting: Reduce the amount of sugar in the frosting and use a sugar substitute like erythritol or stevia.

FAQs (Frequently Asked Questions)

Q: Why is it important not to grease the tube pan for angel food cake?

A: Angel food cake needs to cling to the sides of the pan to rise properly. The ungreased surface provides the necessary grip for the batter to climb during baking.

Q: How do I prevent my angel food cake from collapsing after baking?

A: Invert the tube pan immediately after removing it from the oven and let it cool completely upside down. This prevents the cake from shrinking and collapsing.

Q: Can I make angel food cake without a tube pan?

A: While a tube pan is ideal for angel food cake due to its central chimney which promotes even baking and support, you can use a regular cake pan, but the texture and rise may be different. Ensure the pan is not greased and line the bottom with parchment paper.

Q: Why did my frosting curdle?

A: This usually happens when the butter and marshmallow mixture are at different temperatures. Try adding 2 tablespoons of hot melted butter and beat well to emulsify the frosting.

Q: How can I tell if my egg whites are whipped enough?

A: The egg whites should form stiff, glossy peaks. This means that when you lift the beaters, the peaks should stand straight up without drooping.

Final Thoughts

Baking this Chocolate Angel Food Cake with Chocolate Buttercream Frosting is more than just following a recipe; it’s about creating a memory. The light, airy texture of the cake combined with the rich, decadent frosting makes it a truly special dessert. Don’t be intimidated by the steps – take your time, enjoy the process, and savor the delicious results. I encourage you to try this recipe and share your creations with loved ones. Perhaps pair it with a scoop of vanilla ice cream or a cup of hot coffee for the perfect ending to a meal. Happy baking!

Chocolate Angel Food Cake With Chocolate Buttercream Frosting Recipe