Chocolate Angel Food Cake Recipe
1-1/2 cups granulated sugar, divided
3/4 cup sifted cake flour
1/4 cup cocoa
1/4 tsp salt
12 egg whites
1-1/2 tsp cream of tartar
1-1/2 tsp vanilla
Powdered sugar for dusting on top
Preheat oven to 375 degrees.
Sift together: 3/4 cup granulated sugar with flour, cocoa, and salt. Sift once more! Set aside.
Beat egg whites in large bowl at medium speed with electric mixer until foamy. Add cream of tartar and beat at high speed until soft peaks form when you lift the beaters (after turning the mixer off, of course!).
Gradually add remaining 3/4 cup granulated sugar – 2 tablespoons at a time, beating until stiff peaks form when you lift the beaters.
Blend in vanilla.
Sift about 1/4 of the cocoa mixture over the egg white mixture.
Fold cocoa mixture into batter. Repeat with remaining cocoa mixture, then pour into ungreased 10 inch tube pan.
Bake for 35 – 40 minutes, or until cake springs back when lightly touched with finger.
Invert pan and allow to cool completely before removing from pan.
Turn cake onto cake plate. Dust lightly with powdered sugar.
Serving suggestions: Personally, I think a little whipped topping and fresh raspberries is the way to go. Raspberries and chocolate are an unbeatable team and whipped topping just seals the deal. Feel free to pipe icing on the cake if you choose to go that way. It honestly doesn’t need much, though, it’s sensational as-is.