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