Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sugar 3 eggs, beaten 2 teaspoons vanilla extract 2 cups semisweet chocolate chips, divided 1 cup (2 sticks) unsalted butter, at room temperature 3 large eggs, beaten well and set aside to cool slightly before using 1 cup granulated sugar 2 tablespoons light corn syrup or 1 tablespoon dark corn syrup (or 2 tablespoons honey) 3 large egg whites (about 8 cups), at room temperature Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the sugar and whisk until well combined. In another bowl or on a lightly floured surface, beat the eggs until light and fluffy. Stir in the vanilla extract. Add this mixture to the dry ingredients; mix until just combined. Stir in one third of the chocolate chips. Pour batter into prepared pan; sprinkle remaining chocolate chips over top of cake. Bake for 25 minutes or until a toothpick inserted into center comes out clean when tested with a light touch; let cool for 10 minutes before serving warm.
Chocolate Sponge Cake Recipe
When you are in the mood for a light and tasty cake that will satisfy your craving for something sweet, this Chocolate Angel Food Cake is a must-have. It does not take long to bake the cake. Most importantly, you can put anything you want on top of it to customize it to your liking. When you are in the mood for a light and tasty cake that will satisfy your craving for something sweet, this Chocolate Angel Food Cake with Chocolate Whipped Cream Frosting is a must-have. It does not take long to bake the cake. Most importantly, you can put anything you want on top of it to customize it to your liking. Be sure to try this Classic Angel Food Cake and Lemon Angel Food Cake too.
How to Make Chocolate Angel Food Cake from Scratch
Preheat your oven to 350°F. Mix your egg whites in a bowl to create a foam. Add your cream of tartar and salt and continue whipping at a slow pace. Add your sugar and let it dissolve. Add your cake flour to a bowl with the powdered sugar and cocoa. Begin adding vanilla extract into the bowl with the egg whites. Once it reaches a stiff peak, you can toss in your cake flour mixture. Use a spatula to fold the ingredients into one another. Pour the mixture into an ungreased cake pan. Bake for 35-40 minutes. Remove from oven and place upside down on a cooling rack.
Chocolate Angel Food Cake is a light and airy cake that can accommodate almost any topping. Chocolate whipped cream would make a great addition to this cake, or just plain whipped cream. Serve it with fresh strawberries and enjoy this spongy chocolate cake. If you make this recipe be sure to leave us a comment or rating. Enjoy!
