How To make Chocolate Angel Cake

Chocolate Angel Food Cake by Diane Lovetobake

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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!

If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!

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Soft Fluffy Cocoa Angel Cakes | Angel Cakes Recipe using leftover White eggs | White egg recipe

Hello Friends, lets make make an delicious Fluffy Cocoa Angel Cakes using your leftover Whites eggs.
I use L size of egg on this recipe, but dont worry i weighted this totally just in case you dont have L size of egg whites.

Before I proceed to the Recipe, These are the links that uses egg whites that might be your interest too


Egg whites oatmeal cookies


White egg cookies


Egg whites macaroon , no almond powder


Fluffy moist angel cake without butter and oil


We need:

70 gram Cake flour/ all purpose flour
20 gram Cocoa powder
20 ml Rice oil/ vegetable oil
60 gram Unsalted butter
85~90 gram Brown Sugar
4 L size of White eggs ( 144 gram~ 148 gram)

Bake at pre heated oven 180*C

Cocoa Angel Food Cake | EG13 Ep53

Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!

Chocolate Angel Cakes

If you love chocolate cake recipes, we have just the thing for you. Made with angel food cake cake mix, these Chocolate Angel Cakes are light and fluffy and a must if you consider yourself a chocolate lover. Take a bite and indulge in a taste of heaven. Join Tess as she shows you how to make this wonderful quick and easy recipe.

For the full recipe:

Chocolate Angel Food Cake

1) Ensure that your bowl and stainless steel bowl are grease-free and water-free. This is very important.
2) Separate your eggs when they are cold then leave the whites on the table for minimum 30 minutes to let them get to room temperature. I left them at 30 minutes.
3) Wash out all your utensils and dry them thoroughly. Wash your chiffon cake tin and dry thoroughly. DO NOT butter or line with parchment paper.

This recipe is adapted from:

21 cm chiffon cake tin.

10 egg whites at rtp (300 grams) at rtp for 30 minutes
110 grams caster sugar

50 grams caster sugar
80 grams sifted cake flour
20 grams cocoa powder
(1/4) tsp vanilla extract
Pinch of salt

Preheat your oven to 180 degree celsius.

Combine the 50 grams caster sugar, 20 grams cocoa powder, salt and 80 grams cake flour and sift them together into another bowl.

Whipping of egg whites:

With the handheld mixer, on low heat at speed 1-2 out of the 5 speeds, whisk the egg whites until foamy and white. Add in one-third of the 110 grams caster sugar into the egg whites and continue to beat till plain white. Scatter in the remaining caster sugar and continue to beat till you see some soft peaks being form. Soft peaks meaning that they tend to droop on the beaters when you hold the beaters up. Add in the vanilla extract and continue to whisk till semi-stiff peaks or firm peaks. Semi-stiff peaks or firm-peaks is when you hold the beaters up, you see that the egg whites form a bird-beak or stand upright.

With a spatula in hand, scatter in one-third of the flour mixture into the egg white mixture. In a folding mixture, use the whisk to lightly and gently whisk the mixture together in a circular motion. Repeat using another one-third of the flour mixture. For the remaining flour mixture, use a spatula to cut the mixture into half then run the spatula to the base of the bowl and fold half of the mixture into the another half of the mixture. Rotate the bowl and continue this folding method until the flour mixture is combined. Continue to fold in the remaining flour mixture until you do not see streaks of flour in the egg white mixture. DO NOT STIR during the whole process. JUST FOLD. You do not want to deflate the delicate foam in egg whites mixture.

Spread your mixture into the prepared chiffon cake tin.

Run a butter knife through the middle of the mixture in the tin.

Bake for about 33-35 minutes. I baked mine in a small oven so the cake was burnt at the top. Immediately after baking, turn the
cake tin upside down by balancing with a heat-proof bowl. Cool the cake in this way for at least 45 minutes or till cool to handle (I cooled for 8 hours).

Unmould it carefully using hands or knife. My demonstration wasn't perfect hence I recommend this video:

For the chocolate sauce recipe (I recommend eating the cake with chocolate sauce.)
(Adapted from:

50 grams golden syrup
note: I made a mistake in the video stating as 30 grams but acutally I used around 50 grams of golden syrup (Original recipe was 30 grams)
20 grams caster sugar
15 grams cocoa powder
50 grams water
20 grams dark chocolate

In a saucepan, add in the golden syrup, caster sugar, cocoa powder and water and stir to combine. Put the saucepan on medium heat and heat till small bubbles appear around the circumference of the mixture in the saucepan. Remove from heat. Add in the chocolate and whisk to combine.

Let cool for around 30 minutes.

Drizzle onto the cake as desired.

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