Choco-Mocha Angel Food Cake

Choco-Mocha Angel Food Cake
Servings: 12 Prep 15 mins Bake 350°F 45 mins


  • 1 cup cake flour (not self-rising)
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 1 teaspoon ground cinnamon
  • 14 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 cups sugar
  • 2 ounces white baking chocolate, melted

Make It

1. Place oven rack in lowest position. Heat oven to 350 degrees F.

2. Sift flour and cocoa into a bowl. Add espresso and cinnamon.

3. Beat egg whites in medium-size bowl until frothy. Beat in cream of tartar. Beat in sugar, 2 tablespoons at a time, until soft, glossy peaks form.

4. Fold flour mixture, in thirds, into whites. Spoon batter into ungreased 10-inch tube pan; smooth surface.

5. Bake on bottom rack in 350 degrees F oven for 45 minutes or until top is dry and cracked. Invert cake pan and slip center tube over top of bottle so pan is elevated. Let cool 1 hour. Remove cake from pan. Drizzle with chocolate.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 184, Fat, total (g): 2, chol. (mg): 1, sat. fat (g): 1, carb. (g): 37, fiber (g): 1, pro. (g): 6, sodium (mg): 71, Percent Daily Values are based on a 2,000 calorie diet.