Chocolate Angel-Food Cake

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READY IN: 2hrs
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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