Mexican Chocolate Angel Food Cake Recipes

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CHOCOLATE ANGEL CAKE



Chocolate Angel Cake image

When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty-making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. -Joyce Shiffler, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 14

1-1/2 cups egg whites (about 10)
1-1/2 cups confectioners' sugar
1 cup cake flour
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1/2 teaspoon salt
1 cup sugar
FROSTING:
1-1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Chocolate leaves, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. , Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.

Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 194mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE ANGEL FOOD CAKE II



Chocolate Angel Food Cake II image

This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.

Provided by veggigoddess

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

¾ cup cake flour
¼ cup unsweetened cocoa powder
1 ½ cups white sugar
3 (1 ounce) squares semisweet chocolate, grated
12 egg whites
1 teaspoon cream of tartar
¼ teaspoon salt
¼ teaspoon vanilla extract
1 ½ teaspoons lemon juice
confectioners' sugar for dusting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
  • In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
  • Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
  • Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 44.9 g, Fat 3.1 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 125.5 mg, Sugar 34.6 g

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE



Contest-Winning Chocolate Angel Food Cake image

When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups egg whites (about 10 large)
3/4 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
CHOCOLATE FLUFF FROSTING:
2 cups heavy whipping cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE ANGEL FOOD CAKE I



Chocolate Angel Food Cake I image

This is a very moist and light angel food. A family favorite at my house.

Provided by Jane Hilton

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 8

2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
  • In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  • Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

Make and share this Chocolate Angel Food Cake recipe from Food.com.

Provided by Mysterygirl

Categories     Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

2/3 cup sifted cake flour (not self-rising)
1/3 cup unsweetened cocoa
1 1/2 cups granulated sugar, divided
12 large egg whites, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
confectioners' sugar, for garnish

Steps:

  • Heat oven to 375 degrees.
  • Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
  • Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
  • Add vanilla, cream of tartar and salt.
  • Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
  • When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
  • Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
  • Repeat process 2 more times.
  • Pour batter into ungreased 10-inch tube pan.
  • Cut through batter to remove air pockets.
  • Bake 40 to 45 minutes, until top springs back when gently pressed.
  • Invert and hang pan on neck of bottle to cool.
  • To unmold, run a thin knife around side of pan and tube; invert pan.
  • Turn cake upright onto serving plate.
  • Garnish with confectioners' sugar, if desired.

Nutrition Facts : Calories 149.5, Fat 0.5, SaturatedFat 0.2, Sodium 152.6, Carbohydrate 32.8, Fiber 0.9, Sugar 25.3, Protein 4.7

CHOCOLATE ANGEL FOOD CAKE RECIPE



Chocolate Angel Food Cake Recipe image

This soft, fluffy chocolate angel food cake is made with no added fat. Finish with our fluffy chocolate frosting or dust with confectioners' sugar.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 3h42m

Number Of Ingredients 16

For the Cake:
1 1/2 cups egg whites, about 10 to 12 large eggs
1 1/2 cups granulated sugar, divided
1 cup cake flour
1/4 cup unsweetened cocoa, natural or Dutch-process
1 1/2 teaspoons cream of tartar
1/2 teaspoon fine salt
2 teaspoons vanilla extract
For the Optional Frosting:
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips
2/3 cup heavy cream
Dash fine salt
1 1/2 teaspoons vanilla extract
1/2 cup butter, cut into pieces, room temperature
1 to 2 ounces shaved semisweet chocolate, optional, for garnish

Steps:

  • Gather the cake ingredients.
  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Alternatively, use an electric hand mixer. Let stand for about 30 minutes to bring to room temperature.
  • Meanwhile, sift 1 cup of granulated sugar, cake flour, and cocoa into a medium bowl. Sift again and set aside (reserve the sifter, you will use it again). Position a rack in the center of the oven and heat to 350 F.
  • With the mixer on medium speed, beat the egg whites until frothy.
  • Add the cream of tartar and beat on high speed, gradually adding the remaining 1/2 cup of sugar. Continue beating for 3 to 5 minutes, until stiff peaks form. Beat in 1/2 teaspoon of salt and 2 teaspoons of vanilla extract.
  • Sift half of the flour-cocoa mixture over the beaten egg whites and gently fold it in with a spatula until blended but still streaky.
  • Sift the remaining flour-cocoa mixture over the egg whites and continue folding until well combined.
  • Spoon the batter into a two-piece 9.5-inch tube pan. Run a butter knife or spatula through the batter to release any air bubbles.
  • Bake the cake for about 38 to 42 minutes, or until a wooden skewer or cake tester inserted into the cake comes out clean.
  • Invert the pan and cool the cake completely.
  • Slide a knife or spatula around the pan and center tube to loosen the cake. Grasp the center tube to remove the cake from the outer pan; use a knife or spatula to release the cake from the bottom of the pan.
  • Place the cake on a cake plate or cake stand and dust with confectioners' sugar, or frost with the optional fluffy chocolate frosting. If desired, garnish with shaved chocolate. Make the Optional Frosting
  • Gather the frosting ingredients.
  • Put the semisweet and milk chocolate chips in a heat-safe bowl; set aside.
  • Pour the cream into a small saucepan and cook over medium heat until steaming hot. Do not let the cream boil.
  • Pour the cream over the chocolate chips and let stand for 5 minutes. Stir until melted. If there are still lumps of chocolate, place the bowl over a saucepan of simmering water and stir until smooth. Alternatively, microwave on low in short bursts, stirring frequently, until the mixture is smooth.
  • Let the chocolate mixture stand, stirring every 15 minutes, until cooled to room temperature, about 70 F to 75 F. Cooling will take about 1 to 2 hours.
  • Add a pinch of salt, the vanilla, and 2 to 3 pieces of butter to the chocolate mixture. Beat with an electric mixer with whisk attachment on low speed, adding the butter a few pieces at a time until smooth and well combined. Alternatively, use a stand mixer fitted with the whisk attachment.
  • Increase the speed to high and beat for about 4 to 5 minutes, scraping down the bowl as needed.
  • Frost the cake, garnish with the shaved chocolate, if desired, and served.

Nutrition Facts : Calories 164 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 139 mg, Sugar 25 g, Fat 0 g, UnsaturatedFat 0 g

MEXICAN CHOCOLATE ANGEL FOOD CAKE



Mexican Chocolate Angel Food Cake image

I love the flavor of the "Mexican" chocolate...the cinnamon flavor just sets it apart. A fun twist on the wonderful texture of Angel Food Cake.

Provided by QueenJellyBean

Categories     Dessert

Time 1h3m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 11

1 (18 ounce) box angel food cake mix
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
2 teaspoons instant coffee powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 1/3 cups cold water
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 cup mini chocolate chip

Steps:

  • In a mixer bowl, pour dry angel food cake mix.
  • Add to dry cake mix, cornstarch, cocoa powder, instant coffee, cinnamon, nutmeg and allspice.
  • Mix cold water and extracts. Add to dry ingredients.
  • Turn mixer on low and mix for 30 seconds. Then mix for 3 minutes on medium.
  • Fold in the chocolate chips.
  • Pour the batter into an ungreased 10 inch angel food cake pan or tube pan.
  • Bake at 325 degrees for 53 to 58 minutes until cake is set and pulls away from the sides of the pan.
  • Invert cake pan and allow cake to cool upside down.
  • With a small metal spatula, loosen the sides of the cake and invert on to cake plate.
  • Dust with 1 tbsp powdered sugar.

Nutrition Facts : Calories 236.1, Fat 1.9, SaturatedFat 1, Sodium 378.3, Carbohydrate 51.7, Fiber 1.3, Sugar 25.1, Protein 5.2

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

One mouthful of this fat-free cake and you'll be floating on cloud nine! This is something I played around with and it came out so moist.

Provided by Vseward Chef-V

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 7

1/4 cup unsweetened cocoa powder
1/4 cup hot strong coffee
1 1/4 cups sugar
1/4 cup sifted cake flour
1/4 teaspoon salt
12 egg whites
1 teaspoon cream of tartar

Steps:

  • Pre-heat oven to 350°F
  • Using a medium bowl, dissolve cocoa in coffee; set aside to cool at room temperature.
  • In a bowl, combine 1/2 cup sugar, flour and salt.
  • Place egg whites in large mixing bowl and set it over a larger bowl of hot water. Stir for several minutes until egg whites come to room temperature. Beat egg whites until frothy.
  • Add cream of tartar and continue beating until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Do not overbeat.
  • Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting.
  • Stir approximately 1 cup of egg white mixture into the coffee mixture. Fold it back into the egg white mixture until combined.
  • Pour the batter into a spring-form cake pan. Smooth the top and run a small knife through the batter to remove any air pockets.
  • Bake for 50-60 minutes, or until the top springs back when lightly touched.
  • Allow cake to sit in pan until nearly cool. With a knife, loosen the edges and invert the cake onto a serving platter.

Nutrition Facts : Calories 84.7, Fat 0.2, SaturatedFat 0.1, Sodium 77.9, Carbohydrate 18.3, Fiber 0.5, Sugar 15.8, Protein 3.1

CHOCOLATE ANGEL FOOD CAKE



Chocolate Angel Food Cake image

Light and fluffy, this angel food cake is for chocolate lovers. Top it powdered sugar and strawberries and you have a guilt-free dessert. Time to bake and temp for ovewn are according to which cake mix you use.

Provided by Nana Lee

Categories     Dessert

Time 8m

Yield 12 serving(s)

Number Of Ingredients 4

1 (14 1/2-16 ounce) package angel food cake mix
1/2 cup baking cocoa
powdered sugar
strawberry (optional)

Steps:

  • PREHEAT oven according to cake mix package directions.
  • COMBINE cake mix and cocoa in large mixer bowl.
  • Prepare and bake according to cake mix package directions.
  • Sprinkle with powdered sugar; top with strawberries.

Nutrition Facts : Calories 136, Fat 0.6, SaturatedFat 0.3, Sodium 253.2, Carbohydrate 31.1, Fiber 1.3, Sugar 15.2, Protein 3.8

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