Chocolate Angel Food Cake
Looking for a decadent chocolate dessert without all of the calories?
Try this Chocolate Angel Food Cake!
I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post.
All opinions are my own.
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Given that we’re smack in the middle of winter right now, it’s usually a safe bet to assume that the weather forecast is “Cold.” Sometimes it’s “Downright cold” or even “Blustery.” And of course, there’s also the occasional “Snow expected” or “Don’t even think about leaving the house today.” But the weather for February 14 will be different…trust me, I peeked at the 5-day forecast. The prediction: “Chocolate expected.” Yup, chocolate. It’s Valentine’s Day after all, so chocolate must be included in the mix!
I saw a stat the other day that more than 35 million heart-shaped boxes of chocolate will be sold for Valentine’s Day this year. 35 million! My wife has never been a big fan of the heart-shaped box of chocolate. I got her chocolate on our first Valentine’s Day together, and she was politely excited about it. But then she gently dropped hints that she would prefers a dozen roses over boxed chocolate. That’s fine by me…except for the time I swung by the store to pick up roses on Valentine’s Day. There were absolutely no roses to be found. And I even went in the morning! (I learned my lesson the next year, and just grabbed roses the day before.)
This year, I decided to slightly break the rules. No, I didn’t go out and get a heart-shaped box of chocolate. But chocolate will be involved. I made this fun Chocolate Angel Food Cake as a way to celebrate Valentine’s Day this year. Angel food cake is made with egg whites and no butter, so it doesn’t pack the same calories as a normal chocolate cake. But don’t worry…this Chocolate Angel Food Cake is still a decadent, delicious dessert for Valentine’s Day! (And for the record, I still love a normal chocolate cake, but I also like mixing things up from time to time.)
In addition to the cocoa in this Chocolate Angel Food Cake, I added a bit of Nielsen-Massey’s pure chocolate extract. Nielsen-Massey has always been my go-to for vanilla extract, so I figured why not let the chocolate extract make an appearance in this cake. And I’m glad I did! This cake is light and airy, but still incredibly rich and chocolaty. I’m a big fan of chocolate extract now! And the really cool thing is that since the extract is liquid, it can be used to create some pretty epic drinks. Chocolate martini with a slice of Chocolate Angel Food Cake? Yes, good idea.
Have you guys ever used vanilla bean paste? Vanilla bean paste is seriously a staple in my baking cabinet. This paste has a thicker consistency (think maple syrup), so it allows you to bring a strong vanilla flavor without thinning out batters and sauces. And as a bonus, the vanilla bean seeds in the paste bring an awesome visual appeal to whatever you are making.
I used Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Bean Paste to create this quick and easy Vanilla Bean Whipped Cream. (In case you’re wondering, this paste doesn’t taste like bourbon. Rather, the vanilla beans themselves come from the Bourbon Island off the coast of Madagascar.) This is seriously the only way I make whipped cream now! I love the little specks of vanilla bean seeds in the whipped cream.
Have you ever made an angel food cake?
Heart-shaped boxes of chocolate? Yes or no?
Chocolate Angel Food Cake
Ingredients
- ¾ cup cake flour
- ⅓ cup unsweetened cocoa powder
- 1⅓ cups sugar divided
- 12 large egg whites room temperature
- ¼ tsp salt
- 1½ tsp cream of tartar
- 2 Tbsp heavy cream
- ½ tsp Nielsen-Massey pure almond extract
- 1 Tbsp Nielsen-Massey pure chocolate extract
- Assorted fresh berries for serving
For the Vanilla Bean Whipped Cream
- 1 cup heavy cream
- 2 Tbsp powdered sugar
- 2 tsp Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Instructions
For the Cake
- Preheat oven to 350°F.
- Using a large bowl, sift together the flour, cocoa powder and ⅔ cup of sugar. Stir until well combined; set aside.
- Using a countertop mixer fitted with the whisk attachment, add the egg whites, salt and cream of tartar. Beat until soft peaks form.
- Gradually add the remaining ⅔ cup of sugar that was not mixed with the flour to the bowl. After each addition, mix on low speed until combined.
- Add the heavy cream, almond extract and chocolate extract; mix until combined.
- Finally, gently fold the flour-sugar mixture into the egg white mixture until it is fully absorbed. (Note: Take care not to overmix/deflate the batter at this stage.)
- Gently spoon batter into an ungreased tube pan.
- Bake at 350°F for 32-34 minutes, or until a toothpick inserted into center of cake comes out clean.
- Leave cake in pan and turn upside down on a cooling rack; let cool for at least 1 hour.
- Loosen edges of cake and carefully remove cake from pan. Serve with Vanilla Bean Whipped Cream and assorted fresh berries.
For the Vanilla Bean Whipped Cream
- Combine all ingredients in small bowl. Using a hand mixer, beat until stiff peaks form.
Chocolate? Yes Heart-shaped boxes of chocolate? Uhmmm…just ok. But Chocolate Angel Food Cake? Definitely yes! I hope you don’t forget to get those roses extra early this time 🙂
I’m with ya, Linda! Those heart-shaped boxes of chocolate are always a disappointment. I think they should be filled with good chocolate. Ok, or maybe just cake. 🙂
Hi David! Glad to see you survived the weekend! I haven’t made an angel food cake in ages and I’ve never made a chocolate one! I think I have to rectify that situation! I am definitely going to check out Nielsen Massey!
I am sure there are a number of products that I need for my baking pantry – you notice I said “need”! 🙂 I love getting flowers but I also love getting GOOD chocolate, like Godiva!! PS another bakery worthy cake my friend!
Definitely give this chocolate angel food cake a shot, Dorothy! Laura and I didn’t feel one bit guilty eating this since angel food cake is so low in calories. I’m with ya, too…I’d take chocolate over flowers any day…but it has to be good chocolate! 🙂
Chocolate Angle Food cake, this one has really got me. I always think of the plain version and then I go blah. This one however…
Then you said “The prediction: “Chocolate expected.” Yup, chocolate.” LOL, you crack me up!
I get these extracts too, but have never seen the chocolate. And that vanilla bean paste, isn’t that stuff potent? Pretty amazing stuff. This chocolate extract is on my list for next I head back to the store. Cheers and have a great, warm day out there!
The chocolate extract was a fun new addition to my baking pantry, Kevin. It’s an easy way to pack a nice flavor punch. And that vanilla bean paste? That one has been a staple in my pantry for a long time. It’s the only way I’ll make whipped cream…the little flecks of vanilla bean in there are awesome. Hope your week is off to a great start out there in sunny California, my friend!
I love using vanilla bean paste, really adds so much flavor! This cake looks amazing David, just like everything else you bake! 🙂 Pinning!
Thank you so much, Manali! And *high-five* to vanilla bean paste. That stuff is amazing, isn’t it? 🙂
Wait – there’s “pure chocolate extract” – I need to get my hands on some – I’ll just put it in a spray bottle and spray EVERYTHING with it – good idea eh? 🙂
I might not be a huge fan of heart shaped boxes filled with candy, but I’m a huge fan of butter free cakes because that justifies me eating more than 1 piece – so stay clear of your window, my drone is on it’s way – after all, you want to make a fresh one for Laura and don’t need this hanging around your kitchen right?
Hahaha…I like the way you think, Shashi! Chocolate extract in a spray bottle is something that just definitely needs to happen. And it’s small enough that you could keep it in your pocket for when you need a little chocolate boost in the mid-afternoon. You’re right…send that drone on up here. I need an excuse to make another one of these bad boys! 🙂
I’ve never had chocolate angel food. I was puzzled until you mentioned the extract. Interesting! The texture of your cake looks very interesting, too. I also love the combination of vanilla and chocolate; I think it’s too often overlooked. You have a very lucky valentine! I’m not a huge V-Day fan, but I will be baking my Valentine a Love Cake this year. No chocolate, but it does call for edible roses.
I feel so not guilty eating this cake, Jeff. It’s light and airy…and noticeably lacking in butter. In fact, you might say that I feel innocent eating this cake. That’s right. Chocolate Angel Food Cake will erase your sins. All of them. Even yours. 🙂
What??? Maybe if you swapped out the heavy cream for holy water and baked it on Easter morning, but even so, I’m not sure. I’ve eaten a lot of chocolate decadence. 🙂
*Sigh* Then maybe you are past saving. It was worth a shot, though!
In my book, roses on a Valentine’s Day are fine, but they cannot beat any chocolate, David. Because they are not that delicious! So this chocolate cake is the right idea. And remember: you can always make something chocolate for yourself sprinkled with rose petals for your wife. It’s called compromise:)
I’m with ya, Ben. I do like roses and other flowers, but it’s hard to beat good chocolate. (Notice I said good chocolate…not the stuff that comes in those heart-shaped boxes.) Sprinkling a chocolate dessert with rose petals, though? Now that is pure genius!
Fresh Berries and chocolate! Yum! I’ve made an angle food cake before, but never a chocolate one!
I’m with ya, Kathy! I’ve made regular angel food cake for years, and it’s one of my favorite “non-guilty” desserts. But I wanted to take a stab at a chocolate one since Valentine’s Day is coming up, and man am I glad I did! Now I just need to make another one for actual V-Day…haha!
I like your wife love roses, but add a box of heart shaped chocolates and I’m even happier 🙂 🙂 This angel cake looks heavenly! (escuse the pun!)
ps. 35 million?? Really!! Wow….
Haha…I love that pun, Johlene! I should have called this “Light, Airy, Heavenly as the Clouds” Chocolate Angel Food Cake! And yes…35 million…that’s a lot of chocolate.
What a beautiful cake! Yuuuum.Your photography is gorgeous David.
Thank you so much, Puja…you are too kind! 🙂
Ooh, I’m so excited about the weather forecast for Valentine’s Day!! ‘Chocolate expected’ is ALWAYS the best kind of weather! Let’s hope it’s a blizzard of chocolate rather than just a drizzle 😛 As for this cake, I’m in! It looks fantastic, David. Almond extract is widely available here in Australia, but chocolate extract – unfortunately not so much. I think you’d probably have to order it online here. I guess there’s a down side to living on a gigantic island in the middle of nowhere 😛 Vanilla bean paste is easy to find though, and I always buy it despite the cost (not sure if it’s expensive over there, but here it really is). It’s really the perfect touch to that whipped cream, which in turn is the perfect touch to this gorgeous cake. Love your work!
Haha! Yes, for once we are actually excited about the weather forecast in mid-February! 🙂 Let’s hope it’s the kind you have to shovel your way out of, right? Chocolate extract is a bit more unique here in the States, too. I only recently discovered it, and it’s a fun new addition to the baking pantry. Vanilla bean paste is certainly more than regular vanilla, too…but that one is a no-brainer for me. The taste doesn’t even compare, and I love the little flecks of vanilla beans in the paste itself. Thank you so much for leaving such a kind comment! 🙂
Hi David! I got vanilla bean paste at Walmart today – YAY! 🙂
Awesome! I’m so happy that you found it in your area…now go make some vanilla bean whipped cream! 🙂
Dude, I’ve never seen a more delicious looking Angel Food Cake…This is one I’d willingly faceplant, unlike those air pockets I’ve previously sampled.
Will this recipe be 50% more delicious, like all the half price candy available now? 😀
Hah! Not only will this cake be 50% more delicious, it will be 75% more delicious if you wait until tomorrow. And by next week, it will be 90% more delicious (especially considering that the only Valentine’s candy left by next week will be those candy hearts and a half-opened package of chocolates). 🙂