Angel Food Cake that is a divine dessert, light and fluffy and at the same time moist. But have you tried it in a chocolate version?
This recipe makes the perfect Chocolate Angel Food cake with a silky mascarpone frosting on top. A real pleasure for all senses and also perfect for every occasion!
What kind of cake is that
Angel Food Cake is a type of Sponge Cake which only uses egg whites and skips the yolks. The batter doesn't contain any fat and the result is a super fluffy and airy cake.
In this case some cocoa powder is added for a chocolate taste. It also reduces a bit the sweetness which might be overwhelming for some people.
What ingredients you need
For the cake you need:
- 7 egg whites
- 2 tbsp/ 15 g cocoa powder
- ½ cup/ 60 g cake flour
- 2 tbsp/ 30 ml hot water
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar, or 2 teaspoons lemon juice
- pinch of salt
- ¾ cup/ 160 g granulated sugar
- 1 teaspoon baking powder
This cake is super light and fluffy. It is wonderful even plain but for a birthday party or other special occasion you will really want to serve it with the frosting!
Ingredients for the frosting:
- 1 cup / 250 g mascarpone
- ⅞ cup/ 200 g sour cream
- 7 oz/ 200 g white chocolate, melted
Cake Preparation Summary
Making this cake is easy but there are a few rules to follow.
Here you will find a summary of the preparation. For more detailed steps check the recipe below:
- First you need to preheat the oven (360º F/ 180º C) and grease your baking tin. The classic angel food cake is baked in a special pan with a hole in the middle but I baked this one in a regular round cake pan. Hence I also lined the pan with a circle of parchment paper.
- Mix together the flour, half of the sugar, the baking powder and the salt.
- Beat the egg whites with some cream of tartar and the rest of the sugar until hard peaks form.
- Combine about 1 cup of the egg whites with the cocoa powder, dissolved in hot water.
- Gradually add the flour mixture to the rest of the egg whites.
- Gently add the cocoa mixture to the batter.
- Pour into the prepared pan and bake for about 40 minutes or until a wooden skewer inserted in the centre comes out clean.
Frosting preparation and assembling
If you want to frost the cake, make sure it is completely cool before doing it.
Making the frosting is easy: whip together the mascarpone and the sour cream and then gradually add the melted white chocolate with a rubber spatula.
This frosting is tasty, rich and goes wonderfully well with the light and airy sponge layers.
Slice the cooled cake horizontally and spread ⅓ of the frosting between the two layers. Use the rest of the frosting for the top and the sides.
Recipe tips
- The classic Angel Food cake does not contain baking powder. However I added it for extra security as relying solely on egg whites to keep the cake fluffy oes not always ensure perfect result. So my advice is not to skip it.
- You can prepare this cake in a classic Angel Food pan and serve it plain, just with some fruits.
Needless to say this Cocoa Angel Food Cake is so delicious!
Light and fluffy layers, rich frosting and a great taste: surely one of the best cake experiences you may enjoy!
Other types of sponge cake that you might enjoy:
📝 Recipe
Cocoa Angel Food Cake with White Chocolate Frosting
Ingredients
For the cake:
- 7 egg whites
- 2 tbsp/ 15 g cocoa powder
- ½ cup/ 60 g cake flour
- 2 tbsp/ 30 ml hot water
- 1 teaspoon vanilla extract
- 1 teaspoon cream of tartar, or 2 teaspoons lemon juice
- pinch of salt
- ¾ cup/ 160 g granulated sugar
- 1 tsp baking powder
For the frosting:
- 1 cup / 250 g mascarpone
- ⅞ cup/ 200 g sour cream
- 7 oz/ 200 g white chocolate, melted
For decoration:
- Mini chocolate candies
- Chocolate coated dried strawberries
Instructions
For the cake base:
- Preheat oven to 360º F/ 180º C
- Line a 20-23 cm (8-9 inch) cake pan with circle of baking paper. Grease very well the pan on top of the paper.
- In a mug combine cocoa powder and hot water. Whisk until smooth.
- In a medium bowl combine about half of the sugar, flour, baking powder and salt.
- In a large mixing bowl beat egg whites with cream of tartar (lemon juice) until soft peaks form. Add the remaining sugar and beat until very stiff peaks form.
- Remove one cup from the egg whites and add it to the cocoa mixture. Whisk until homogeneous.
- Using a rubber spatula gradually add the flour mixture into the remaining egg whites, folding carefully. When the flour is absorbed fold the cocoa mixture into the batter until the colour becomes uniform.
- Transfer the batter into the prepared pan and smooth the top with a spatula. Bake for about 40 minutes or until a wooden skewer inserted in the centre comes out clean.
- Let the cake cool for about 10 minutes in the pan and then run a knife around its edges. Remove from the pan and let cool until room temperature before assembling the cake.
- As this cake has a very spongy texture, it is recommended to refrigerate it before cutting it in layers in order to make the process easier.
Frosting:
- In a large mixing bowl using an electric mixer beat mascarpone and sour cream (make sure both are at around room temperature). Gradually add the melted chocolate and continue beating at a lower speed of the mixer until the frosting becomes stiff.
- Refrigerate for 1 hour before using it.
To assemble the cake:
- Using a serrated knife cut horizontally the cake in two equal layers. Place one layer on a serving plate and cover with about ⅓ of the frosting. Place the second layer. Spread the remaining frosting all around the cake, making sure it is as even as possible.
- Refrigerate the cake for at least 4-6 hours before serving. Decorate with chocolate candies and chocolate coated dried fruits.
Notes
- Adapted from The Cake Bible
- Tip: You can use self raising flour instead of all-purpose and skip the baking powder.
Виктория says
Здравейте, искам да попитам крема със заквасена сметана как става, защото чета в интернет, че когато се разбива тази сметана се втечнява много?
Daniela says
Здравейте Виктория,
Не съм имала проблем с този крем, но и напоследък квасената сметана, която купувам все се оказва доста гъста. В случая маскарпонето и белият шоколад я сгъстяват. Но ако се опасявате да не стане твърде рядък крема, съветвам Ви да добавяте сметаната лъжица по лъжица към маскарпонето, докато го разбивате. Ако видите, че сместа започва да се разрежда твърде много, спрете сметаната. Белият шоколад след това ще я сгъсти допълнително.
Надявам се да съм била полезна. Ще се радвам да споделите резултата, ако приготвите крема 🙂
Милена says
Здравейте. Тортата изглежда страхотно . Поздравления. Може ли да ми кажете на колко градуса речете блатовете ( защото 40 мин.ми се струват много)
И още един въпрос😀 Знаете ли 7 белтъка колко грама са ? Смятам да използвам белтък от кутийка.
Daniela says
Здравейте Милена!
Вече обсъдихме във Facebook, но ще резюмирам тук, защото може би ще е полезно и за други 🙂
При 20-см форма се получава доста висока торта, а по-високите торти се пекат по-бавно. Ако печете в по-широка и съответно по-ниска форма, твърде вероятно е да изпечете блата по-бързо. Иначе почти винаги пека на 180 градуса.
Един белтък е между 30 и 40 грама (не съм мерила лично, намерих информацията в Интернет).
Надявам се да съм била полезна 🙂
Даниела
Natalie says
What a beautiful cake! Also great for Valentine's day 🙂
Daniela says
Thank you, Natalie!