Martha Stewart Chocolate Angel Food Cake

This martha stewart chocolate angel food cake recipe is a light and chocolatey sponge-style cake, which is made with cocoa powder and whipped egg whites. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes plus cooling time.

Martha Stewart Chocolate Angel Food Cake Ingredients

Cake:

• 1 cup plus 2 tablespoons cake flour, sifted
• 1/4 cup Dutch-process cocoa powder
• 1 teaspoon instant espresso powder
• 1/2 teaspoon kosher salt
• 12 large egg whites, room temperature
• 1 teaspoon cream of tartar
• 1 3/4 cups sugar
• 2 teaspoons vanilla extract

Frosting:

• 6 ounces bittersweet chocolate, chopped
• 6 ounces milk chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons light corn syrup
• 2 sticks unsalted butter, softened but still cool, cut into 1-inch pieces
• Semisweet chocolate shavings (optional)

How To Make Martha Stewart Chocolate Angel Food Cake

1. Preheat oven and mix dry ingredients: Preheat oven to 350°F. Whisk cake flour, cocoa powder, espresso powder, and salt.
2. Beat egg whites: Beat egg whites on medium speed until frothy.
3. Add cream of tartar and sugar: Add cream of tartar, increase speed, and gradually add sugar. Beat to stiff peaks, then add vanilla.
4. Fold in dry ingredients: Fold in half the flour mixture until streaky; fold in remaining flour mixture until incorporated.
5. Transfer batter: Spoon batter into an ungreased 9 1/2-inch tube pan and smooth the top. Run a knife through the batter to release air bubbles.
6. Bake: Bake about 40 minutes, until a tester comes out clean.
7. Invert and cool: Invert pan and cool completely. Loosen edges with a knife and remove cake.
8. Start frosting: Place chopped chocolates in mixer bowl.
9. Heat cream: Bring cream and corn syrup to a boil.
10. Combine with chocolate: Pour cream mixture over chocolate; let stand 2–3 minutes, whisk until smooth. Cool 30 minutes.
11. Whip frosting: Beat chocolate mixture, adding butter gradually, until silky.
12. Split cake: Slice cake horizontally into two layers.
13. Frost bottom layer: Spread 2 cups frosting on the bottom half.
14. Finish and garnish: Replace top layer, frost entire cake, and garnish with chocolate shavings.

Recipe Tips

• How to keep angel food cake fluffy: Do not grease the pan—ungreased sides help the cake climb.
• Can I skip the espresso powder? Yes, but it enhances the chocolate flavor.
• Why did my egg whites deflate? Make sure the bowl is grease-free and avoid overfolding.
• How to make cleaner layers: Chill the cake briefly before slicing.
• How to make thicker frosting: Let chocolate mixture cool longer before adding butter.

What to Serve With Chocolate Angel Food Cake

• Fresh berries
• Whipped cream
• Espresso
• Vanilla ice cream

How To Store Chocolate Angel Food Cake

Refrigerate: Store covered up to 3 days.

Freeze: Freeze unfrosted cake up to 2 months; thaw before frosting.

Chocolate Angel Food Cake Nutrition Facts

• Calories: ~320
• Carbs: ~45g
• Protein: ~6g
• Fat: ~14g

Nutrition information is estimated and may vary.

FAQs

Can I substitute regular flour for cake flour?
Not recommended—cake flour keeps the texture light.

Why is my cake sticky on top?
Angel food cakes naturally get slightly sticky from sugar; this is normal.

Can I make the frosting ahead?
Yes, refrigerate and rewhip before spreading.

Do I need a tube pan?
Yes, it helps the cake rise properly and unmold cleanly.

Try More Recipes:

• Martha Stewart Chocolate Almond Flourless Cake
• Martha Stewart Chiffon Cake With Strawberries
• Martha Stewart Chiffon Cake