Chocolate Angel Food Cake

Quick Info

Dessert/Topping Bakery Over 30 min 8+


Chocolate Angel Food Cake


What's better than angel food cake? Chocolate angel food cake, of course!!!


For the cake:

  • 3/4 cup cake flour
  • 1 oz. cocoa powder
  • 1 1/2 cups superfine sugar
  • 12 egg whites
  • 2 Tbsp. warm water
  • 1 1/2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract

For the icing:

  • Edy's Grand Light® Chocolate Fudge Mousse
  • Ice Cream
  • 1 cup water
  • 1 cup sugar
  • 1/4 cup cocoa powder


Preheat oven to 375° F.

Cut parchment paper to fit the bottom of a 10-inch cake pan and place in the bottom of the ungreased pan. Triple sift flour, cocoa and 1/2 cup sugar and set aside. Whip egg whites and water until foamy, then add cream of tartar and salt. Slowly add remaining superfine sugar when whites reach soft peak stage. Whip until whites hold a stiff peak and add extract into the meringue.

Transfer meringue to a large bowl and fold in dry ingredients, being careful not to deflate egg whites. Mixture should stay stiff. Pour the batter into the prepared pan and gently smooth the top. Run a knife through the center of the cake to eliminate air holes and bake until cake is springy to the touch, about 30-45 minutes. Cool completely and remove from pan.

Fat-Free Cocoa Icing:

In a small saucepan, heat water with sugar. Bring to a boil and remove from heat. Whisk in cocoa powder and let cool.

Split cake in half horizontally. Line cake pan with plastic wrap, making sure the wrap extends generously beyond the top rim of the pan. It must be large enough to cover the top of the finished cake for freezing. Place bottom half of cake back in the pan. Let ice cream soften a few minutes, then spread in a 1-inch-thick layer on the cake. Cover ice cream with the top cake layer. Cover cake with plastic wrap and freeze completely, at least 4 hours.

To serve, remove the cake from the freezer. Turn upside down to unmold, pulling on plastic wrap if necessary. Remove all plastic wrap and turn cake right-side-up on a platter. Using a knife dipped in hot water, slice cake into 12 pieces. Drizzle each slice with cocoa icing

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