Chocolate Angel-Food Cake

My mom used to make this all the time. It is one of the most requested desserts that I make.

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

• 3⁄4 cup  sifted cake flour
• 1⁄3 cup  sifted cocoa powder
• 1  teaspoon instant espresso (optional) or 1  teaspoon instant coffee powder (optional)
• 1 1⁄2 cups sugar
• 12  room temperature  egg whites
• 1  teaspoon cream of tartar
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla extract

Directions

1. Heat oven to 325°F.
2. Combine flour, cocoa, espresso powder, if using, and 3/4 cup of the sugar.
3. Beat egg whites with cream of tartar and salt until whites hold soft peaks.
4. Gradually beat in remaining 3/4 cup sugar and continue beating until whites hold stiff peaks.
5. Beat in vanilla.
6. Gently fold in flour mixture, being careful not to over mix.
7. Pour batter into an ungreased 10-inch tube pan.
8. Run a knife or spatula through batter to release any air bubbles.
9. Bake until a toothpick stuck into the center comes out clean, about 45 minutes.
10. Invert pan over a bottle and cool completely, about one hour.
11. Run a knife around edge of pan to release cake.
12. Enjoy.