If you’re a chocoholic, this chocolate angel food cake is just for you! It’s made with a box of angel food cake mix, dark chocolate powder, and a few more easy ingredients. My kids and I are pretty serious about our chocolate cakes. We like them rich, chocolatey, and NOT dry—because if we wanted to eat something that tastes like Styrofoam, I’d just hit up the grocery store aisle.
4 Ingredients to Make Chocolate Angel Food Cake
- 1 box angel food cake mix: I usually grab Betty Crocker or Duncan Hines, but any brand will work. Just make sure it’s the “just add water” kind, not the kind that needs eggs.
- ⅓ cup Special Dark cocoa powder: This is my favorite because it makes the cake extra chocolatey, but you can use regular cocoa powder or Dutch-processed.
- 2 teaspoons instant espresso powder: It won’t make your cake taste like coffee, just deepens the chocolate flavor. If you don’t have it, replace ¼ cup of the water with brewed coffee.
- 1 ⅓ cups water: You can swap it for milk or even chocolate milk.
- ¼ cup powdered sugar: Swap for cocoa powder if you want even more chocolate flavor. Or go with whipped cream, chocolate shavings, mini chocolate chips, fresh berries, caramel or chocolate drizzle. Pick one, pick them all… I won’t judge!
Chocolate Angel Food Cake Recipe
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Equipment
Ingredients
- 1 box angel food cake mix
- ⅓ cup Special Dark Chocolate powder
- 2 teaspoon espresso powder
- 1 ⅓ cup water
- ¼ cup powdered sugar optional, for topping
Instructions
- Preheat the oven to 325F and move the rack to the lower bottom.
- Add the box mix, cocoa powder, and espresso to a large bowl. Use a whisk to combine fully. Add water and beat with a hand mixer for about 1 minute on low and then increase to medium and beat another 30 seconds.
- Pour batter into a non-stick tube pan.
- Bake cake for 40 minutes.
- Remove from oven and immediately flip the tube pan over on a glass bottle and allow to cool upside down for 40 minutes.
- Remove from the pan and dust with powdered sugar before serving (optional).
Notes
- Sift the Cocoa: It clumps easily and should be sifted and whisked into the dry batter before adding the water.
- Don’t Grease the Pan: Seriously you guys, DON’T grease it. Angel food cake needs to cling to the sides of the pan as it bakes and cools. If you grease it, the cake won’t rise.
- Release It Without Ruining It: Run a thin knife around the outer edge and the inner tube of the pan to loosen it. Then, push up on the removable bottom (if using a tube pan with one). To get it off the base, run the knife under the cake and gently lift it out.
- Use a Serrated Knife to Slice: Angel food cake is light and delicate, so a regular knife will just squish it. Use a serrated knife and a gentle sawing motion to get clean slices.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Make This Recipe Yours With Additions
- Chocolate Chips: ½ cup mini chocolate chips in the batter. If using regular chips, coat them in cocoa powder so they don’t sink.
- Orange Zest: 1 tablespoon fresh orange zest mixed into the dry ingredients. Chocolate + orange = solid combo.
- Cinnamon or Vanilla: ½ teaspoon cinnamon or 1 teaspoon vanilla extract to boost the flavor.
- Chocolate Whipped Cream: If you want to get real fancy with the toppings, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar, 1 tablespoon of Dutch-process cocoa powder, ½ teaspoon of vanilla extract, and a pinch of salt until it forms soft peaks. Slather it on top and try not to eat it all before it makes it to the cake.
Tips for Making This Chocolate Angel Food Cake Recipe
- Sift the Cocoa: It clumps easily and should be sifted and whisked into the dry batter before adding the water.
- Don’t Grease the Pan: Seriously you guys, DON’T grease it. Angel food cake needs to cling to the sides of the pan as it bakes and cools. If you grease it, the cake won’t rise.
- Release It Without Ruining It: Run a thin knife around the outer edge and the inner tube of the pan to loosen it. Then, push up on the removable bottom (if using a tube pan with one). To get it off the base, run the knife under the cake and gently lift it out.
- Use a Serrated Knife to Slice: Angel food cake is light and delicate, so a regular knife will just squish it. Use a serrated knife and a gentle sawing motion to get clean slices.
How to Store
Room Temperature: Keep the cake at room temp for up to 2 days, loosely covered with plastic wrap or foil. It’s best to store it on a cake stand with a lid or just pop a big bowl upside down over it to keep it from drying out.
Freezer: If you want to keep it longer, freezing is the way to go. Slice the cake, wrap each piece tightly in plastic wrap, then stick them in a freezer bag or airtight container. Good for up to 3 months. Let it sit at room temp for 30 minutes before eating.
Tip: Don’t refrigerate it. The fridge will suck the moisture out and turn it into a dense, chewy brick. Either eat it or freeze it—no in-between.
Quick Recipe Help and Common Questions
Can I make this angel food cake with chocolate in a regular cake pan?
Nope. Angel food cake needs a tube pan because it helps it rise properly and bake evenly. A regular cake pan won’t give it the structure it needs. If you don’t have a tube pan, you’re better off making cupcakes in an ungreased muffin tin.
Why is my cake rubbery instead of light and fluffy?
You overmixed it. Angel food cake needs air to stay fluffy. If you beat the batter to death, you’ll knock out the air and end up with a chewy, dense mess.
Can I frost this cake?
Yup, but keep it light. Buttercream will crush this cake like a toddler on a sandcastle.
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