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Chocolate Angel Cake

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“I love chocolate and angel food cake, so this seems like it would be awesome! I bet it would be good served with strawberries instead of the frosting, as well. Cook time includes chilling the frosting, if making. ZWT 3: U.S. (angel food cake)”
READY IN:
2hrs
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake: Sift together the confectioner's sugar, flour, and cocoa three times; set aside. In a mixing bowl, beat egg whites, cream of tarter and salt until soft peaks form.
  2. Add sugar, 2 tbsp at a time, beating until stiff peaks form.
  3. Gradually fold in the cocoa mixture, about a fourth at a time.
  4. Spoon into an ungreased 10 inch tube pan.
  5. Carefully run a metal spatula or knife through batter to remove air pockets.
  6. Bake on lowest oven rack at 375 for 35-40 minutes or until cracks in cake feel dry.
  7. Immediately invert pan and cool completely. Run a knife around edges of pan, and along center tube, to loosen and remove cake.
  8. For frosting: combine all frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form and spread over top and sides of cake.
  9. Store frosted cake in the refrigerator.

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