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Dessert

Chocolate Chip Angel Food Cake

A light cake made with egg whites, chocolate, and a sweet frosting.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Chocolate and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Chocolate Chip Angel Food Cake

Oven375°F
Time45 minutes

Ingredients

Directions

Prepare

  1. Position a rack in the lower third of the oven and preheat the oven to 375°F.

  2. Pulse the chocolate in a food processor until finely ground; reserve.

  3. In a medium bowl, whisk together the flour and 3/4 cup of the sugar until combined; reserve.

Make the batter

  1. In the bowl of a mixer fitted with a whisk, mix the egg whites, cream of tartar and salt on low speed until frothy, about 1 minute.

  2. Increase the speed to medium and beat the egg whites until they hold soft peaks, about 2 minutes.

  3. Stir in the remaining 3/4 cup of sugar, then beat the egg whites at medium-high speed until fluffy and just.

  4. Remove the bowl from the mixer, sift one-third of the flour mixture over the egg whites and fold it in with a large spatula until just blended.

  5. Add the vanilla and fold in the remaining flour in 2 batches.

  6. Fold in the reserved ground chocolate and scrape the batter into a 10-inch tube pan.

Bake and cool

  1. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.

  2. Invert the pan and place the tube opening over the neck of a bottle to suspend the cake, then let cool completely, at least 1 hour and up to overnight.

Frost and serve

  1. Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.

  2. Seven-Minute Frosting: In a large saucepan, bring 1 inch of water to a simmer.

  3. In a large stainless-steel bowl, combine the sugar, egg whites, 1/4 cup of water, the cream of tartar and the salt.

  4. Set the bowl over the simmering water and beat the egg whites with a whisk or handheld mixer until the frosting holds stiff peaks, about 5 minutes.

  5. Remove the bowl and continue to beat until cooled and billowy, about 2 minutes more.

  6. Beat in the vanilla and frost the cake.

Nutrition, whole recipe (rough)

800Calories
21 gProtein
21 gFat
126 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into a foam that traps air, giving the cake its light, airy structure as it bakes.
Cake flour
Low-protein flour that sets the crumb and keeps the cake tender rather than chewy.
Granulated sugar
Sweetens the cake and stabilizes the egg white foam so it holds its volume.
Cream of tartar
Acidifies the egg whites, helping the foam stay stable and resist collapsing.
Bittersweet or semisweet chocolate
Adds chocolate flavor and bittersweet richness throughout the cake.

The step that matters

Folding the flour and chocolate into the egg whites. Egg white foam holds air only while it stays intact. Folding gently with a large spatula keeps air in the batter; stirring or deflating it causes the cake to bake dense and short.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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