Chocolate Angel Food Cake with Chocolate Glaze

Recipe by sugarpea
READY IN: 1hr 5mins


  • 1 12
    cups superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti)
  • 34
  • 14
    cup dutch process cocoa
  • 2
    cups egg whites (about 16 large)
  • 1 12
    teaspoons cream of tartar
  • 14
    teaspoon salt
  • Chocolate Glaze
  • 8
    ounces semisweet chocolate, chips or small pieces
  • 12
    cup butter
  • 14
    cup water


  • Place rack in center of oven and 15 minutes before baking, preheat to 375°.
  • Divide sugar in half.
  • Sift one half 3 times.
  • Set aside.
  • Sift the other half of sugar with the flour and cocoa 3 times.
  • Set aside.
  • Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
  • Add cream of tartar, vanilla and salt and increase speed to medium.
  • Add the 3/4 cup sugar, one T at a time, beating well after each addition.
  • Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
  • Gently and thoroughly fold in flour mixture, by thirds.
  • Pour into ungreased 10" tube pan.
  • Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
  • Bake 30-35 minutes until toothpick inserted in center comes out clean.
  • Invert over a narrow-necked bottle and allow to cool.
  • When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
  • Drizzle Chocolate Glaze over top and allow to run down sides of cake.
  • Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.