The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
I glance over at the cake stand, my mouth watering in anticipation. I can’t wait to bite into that chocolate angel food cake. I smile to myself as I remember the first time I tasted it. It was delicious, and it just confirms my belief that angels are real.
I reach for a slice, but then I remember. My mom is getting married in a few hours and I need to be on my best behavior. I put the slice back on the stand and take a bite of my chocolate cake instead.
It’s delicious, and I can’t help but eat more and more. I even manage to eat the whole cake in one sitting. I’m so happy I can’t stop smiling.
After I finish the cake, I take a big bite out of the leftover slice and wrap it in a napkin. I tuck it into my pocket, just in case I get a chance to eat it later.
I’m so happy I get to eat the cake my mom made for her wedding. I know it won’t be as good as the cake I ate at the store, but it’ll still be delicious. I can’t wait to taste it again later.
-How much sugar should I use in a chocolate angel food cake recipe?
-You can use 1/3 cup or 1/2 cup of sugar in a chocolate angel food cake recipe- either way, the cake will be sweetened.
-Can I make this cake without eggs?
Yes, you can make this cake without eggs- but it will result in a denser cake. Be sure to follow the recipe instructions carefully to ensure a good end result.
-What milk should I use in a chocolate angel food cake recipe?
You can use either milk or almond milk in a chocolate angel food cake recipe- either choice will produce a delicious result.
-How long will it take me to bake a chocolate angel food cake?
It takes about 55 minutes to bake a chocolate angel food cake. Be sure to follow the recipe instructions carefully to ensure a good end result.
-Is this cake vegan?
Yes, this cake is vegan- so you can enjoy it without any animal products.
-Can I freeze this cake?
Yes, you can freeze this cake- but be sure to follow the recipe instructions carefully to ensure a good end result.
Chocolate Angel Food Cake
- 1/4 cup cocoa powder
- 1 teaspoon cream of tartar
- 12 egg whites
- 1/4 cup hot water
- 3/4 cup plus 2 tablespoons cake flour
- 1/4 teaspoon salt
- 1.5 cups sugar, divided
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F. Have an angel food pan, or tube pan, ungreased, ready for the batter.
- Into a medium bowl sift the flour, 3/4 cup sugar and the salt. Whisk the ingredients together to distribute the salt and sugar evenly. Set aside. In a small bowl whisk together the cocoa powder, hot water and vanilla until smooth. Set Aside
- In a large mixer bowl or in the bowl of a stand mixer, whisk the egg whites on medium speed until frothy. Add the cream of tartar and continue whipping until soft peaks form. With the mixer running, gradually add the remaining 3/4 cup of sugar. Increase the speed to medium-high and continue whipping until stiff peaks are formed. The total whipping time will be about 8-10 minutes.
- Use a hand whisk to fold in the cocoa mixture until it’s about 3/4 the way incorporated.
- Sift 1/3 of the flour mixture over the meringue and fold in the flour until it’s almost incorporated. Sift and fold in the remaining flour mixture in two batches. Fold just until all the flour is incorporated. You can switch from a hand whisk to spatula to finish folding.
- Scoop the batter into the tube pan and spread to even layer. Bake until the cake is springs back when pressed or a toothpick inserted in the center comes out clean, about 35 minutes.
- Remove the pan from the oven and immediately invert the pan over a cooling rack. Leave the pan inverted until the cake is completely cool.
- Run a small spatula or paring knife around the sides of the cake to loosen and release the cake from the pan.
- The cake will keep, well-wrapped, at room temperature for several days.