Indulgent Chocolate Angel Food Cake with Fluffy Marshmallow Frosting
Introduction
Light, decadent, and elegantly rich, this Chocolate Angel Food Cake is the ultimate dessert for those who love indulgence without the heaviness. It’s a near-fat-free treat that brings the richness of cocoa and the dreamy sweetness of a homemade marshmallow frosting—all while maintaining that cloud-like, airy crumb we adore in angel food cakes. Whether you’re planning a special celebration or just elevating your weekend brunch, this cake offers the perfect harmony of flavor and texture. Plus, with minimal fat and no cholesterol, it’s a guilt-free showstopper for all occasions.
Time
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
Needed Equipment
- 10-cup angel food cake pan or bundt pan
- Stand mixer with whisk attachment
- Medium and small mixing bowls
- Sifter
- Rubber spatula
- Candy thermometer
- Saucepan
- Serrated knife or angel food cake comb
Tags
Chocolate, Angel Food Cake, Marshmallow, Healthy Dessert, Low Fat, Brunch, Celebration, Oven-baked
Serving Size
Serves 8
Difficulty Level
Intermediate
Allergen Information
- Contains eggs
- Gluten (from cake flour)
- Dairy-free (if chocolate shavings used are dairy-free)
Dietary Preference
- Low fat
- Cholesterol-free
- Can be dairy-free if using dairy-free chocolate for garnish
Course
Dessert
Cuisine
American
Ingredients
Angel Food Cake
| Quantity | Ingredient |
|---|---|
| 1 cup | Cake flour |
| ½ tsp | Salt |
| ¼ tsp | Cream of tartar |
| 1 cup | Superfine sugar (divided) |
| ½ tsp | Vanilla extract |
| 8 | Egg whites |
| ⅓ cup | Unsweetened cocoa powder |
Marshmallow Frosting
| Quantity | Ingredient |
|---|---|
| 2 | Egg whites |
| ¼ cup | Granulated sugar |
| ⅓ cup | Water |
| 1 tsp | Cream of tartar |
| ½ tsp | Vanilla extract |
Garnish
- Chocolate shavings (as desired)
Instructions
Step 1: Make the Angel Food Cake
- Preheat the oven to 350°F (175°C). Place the oven rack in the bottom third.
- Sift ⅔ cup of superfine sugar onto wax paper and set aside.
- In a medium bowl, sift together cake flour, salt, cocoa powder, and the remaining ⅓ cup of superfine sugar.
- In a stand mixer, whisk egg whites at medium speed until foamy.
- Add ¼ tsp cream of tartar and continue beating until soft lines form.
- Gradually add the sifted ⅔ cup sugar, one tablespoon at a time. Beat until soft glossy peaks form.
- Gently fold in the dry ingredients with a rubber spatula.
- Pour the batter into an ungreased angel food cake pan. Smooth the top.
- Tap the pan lightly to release air bubbles.
- Bake for 35 minutes or until a skewer inserted comes out clean.
- Invert the pan over a bottle and cool completely (about 1 hour).
- Once cool, run a knife around edges to release and invert the cake onto a serving plate.
Step 2: Prepare the Marshmallow Frosting
- In a stand mixer, place 2 egg whites in the mixing bowl.
- In a small saucepan, combine ¼ cup sugar and ⅓ cup water.
- Bring to a boil, insert candy thermometer, and heat to 242°F (116°C).
- While syrup heats, beat the egg whites to soft peaks. Add 1 tsp cream of tartar.
- Once syrup reaches temperature, slowly stream it into egg whites while mixer runs.
- Beat on high for 5 minutes until thick, glossy peaks form.
- Add vanilla extract and beat 1 more minute.
Step 3: Frost and Decorate
- Spread a thin crumb coat over the entire cake.
- Apply a thick final coat of marshmallow frosting, covering all surfaces evenly.
- Garnish with chocolate shavings.
Preparation Tips
- Use superfine sugar to avoid gritty texture.
- Ensure egg whites are room temperature for maximum volume.
- Never grease the cake pan—it needs to climb the sides.
- Let the syrup reach soft-ball stage precisely (242°F) for frosting to set properly.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 228 |
| Total Fat | 0.9 g |
| Saturated Fat | 0.4 g |
| Cholesterol | 0 mg |
| Sodium | 149.9 mg |
| Total Carbohydrates | 51.9 g |
| Dietary Fiber | 1.9 g |
| Sugars | 44.2 g |
| Protein | 6.5 g |
Tips and Tricks
- For deeper chocolate flavor, add a pinch of espresso powder to the dry mix.
- Use pasteurized egg whites if concerned about raw egg in frosting.
- Try a quick torch pass for a lightly toasted marshmallow effect on frosting.
Add-ons
- Sprinkle cocoa nibs for a crunch.
- Add a layer of raspberry jam between two cakes for a layered twist.
Side Dishes
- Serve with fresh berries or a berry coulis.
- Pair with a light espresso or mint tea for an elegant finish.
Improvements
- Infuse frosting with orange zest or peppermint extract for holiday variations.
- Use dark chocolate curls instead of shavings for a richer contrast.
Save and Store
- Store in a cake carrier or airtight container at room temperature for up to 2 days.
- Refrigerate for up to 4 days, but allow to come to room temp before serving.
- Frosting can be made same day or stored separately for 24 hours.
FAQ
Q: Can I make this cake gluten-free?
A: Yes! Substitute cake flour with a gluten-free 1:1 baking blend.
Q: What if I don’t have superfine sugar?
A: Pulse regular granulated sugar in a food processor for 1-2 minutes until fine.
Q: Can I freeze the cake?
A: Yes. Freeze the unfrosted cake, wrapped tightly, for up to 2 months. Frost after thawing.
Q: Why invert the cake while cooling?
A: This prevents the cake from collapsing and helps maintain its airy structure.
Conclusion
The Chocolate Angel Food Cake with Fluffy Marshmallow Frosting is a showstopping dessert that marries the deep richness of cocoa with the ethereal sweetness of marshmallow. It’s a labor of love that rewards you with a beautiful centerpiece—light, luscious, and low in fat. Whether shared or savored solo, it promises joy in every bite.
References
- “The Joy of Baking” by Stephanie Jaworski
- “The Cake Bible” by Rose Levy Beranbaum
- American Egg Board Guidelines
- USDA Nutritional Database
