Chocolate Angel Food Cake Recipe

With Homemade Chocolate Glaze Icing

Posted by Sharon

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It is important not to grease the angel food cake pan before adding the batter. The egg whites need to adhere to the sides of the pan to help in the rising of the cake. Garnish this cake with candied ginger or green maraschino cherries.


  • 1 C + 1 Tbsp. flour
  • 1-1/3 C confectioners’ sugar
  • 1/3 C unsweetened cocoa powder
  • 2/3 tsp. ground ginger
  • 9 large egg whites
  • 1 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 Tbsp. vanilla extract
  • 1 C + 2 Tbsp. of sugar
  • 8 oz. semisweet chocolate, chopped
  • 1 Tbsp. light corn syrup
  • 1 C heavy cream


Set the oven temperature to 350 and place the oven rack in the center of the oven. In a mixing bowl, sift together the flour, confectioners’ sugar, cocoa powder, and sugar. In a separate bowl, whisk together the egg whites, cream of tartar, salt, and vanilla with an electric mixer on medium speed until soft peaks begin to form. Adjust the mixer speed to high and slowly add in one third of the sugar, mixing while you add. When the sugar is completely incorporated into the mixture, slowly add another third of the sugar, mixing as you add. Repeat this procedure for the remaining third of sugar. Continue mixing until medium peaks form. Fold the flour mixture into the egg white mixture until well combined. Pour the batter into an ungreased angel food cake mold. Bake 35 minutes or until the cake springs back easily when touched. Remove the cake from the oven and invert the pan on a wire rack, leaving the pan over the cake, until cool.

Place the semisweet chocolate into a mixing bowl. Pour the corn syrup over the chocolate. Pour the heavy cream into a saucepan and place the pan over medium high heat. Bring the cream to a steady boil, and then pour it over the chocolate syrup mixture. Whisk this mixture until the chocolate has melted and the mixture is smooth.

Run a knife around the edges of the cake and mold. Invert the cake onto a platter and remove the pan. Trickle the glaze over the cake with a spoon, allowing it run naturally down the sides of the cake. Makes 8 servings.

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