Orange Chocolate Angel Food Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This orange chocolate angel food cake is one of my favorite ways to satisfy a sweet craving without spending hours in the kitchen. The whole thing comes together in just over an hour, making it perfect for weeknight desserts or unexpected guests. I love that cocoa powder gives you those wonderful antioxidants while adding rich chocolate flavor, and the bright orange juice cuts through the sweetness beautifully. The white chocolate chips add a touch of elegance without requiring any fancy techniques or expensive ingredients. It's honestly become my go to recipe because it feels special but tastes even better than it looks.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 50 gunsweetened cocoa powder
- 15 gbaking powder
- 5 gsalt
- 3large eggs
- 100 mlorange juice
- 20 gorange zest
- 100 gunsalted butter
- 100 gwhite chocolate chips
- 5 mlorange extract
Detail level
Instructions
- 1
Preheat the oven to 170°C (335°F). Grease a 20cm (8-inch) angel food cake pan and set aside.
Tip: Use a non-stick pan to ensure the cake releases easily.
- 2
In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
Tip: Sift the dry ingredients to remove any lumps.
- 3
In a large bowl, whisk together eggs, orange juice, and orange extract until well combined.
Tip: Use a hand mixer or whisk to beat the eggs until light and fluffy.
- 4
Add the dry ingredients to the wet ingredients and whisk until just combined.
Tip: Do not overmix the batter.
- 5
Melt the butter and white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth and glossy.
- 6
Add the melted chocolate mixture to the batter and whisk until well combined.
Tip: Be careful not to overmix.
- 7
Pour the batter into the prepared pan and smooth the top.
Tip: Use a spatula to create a smooth surface.
- 8
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Tip: Rotate the pan halfway through baking to ensure even cooking.
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Tip: Run a knife around the edges to loosen the cake.
- 10
Transfer the cake to a wire rack to cool completely.
Tip: Let the cake cool completely before serving.
- 11
Once the cake is cool, use a serrated knife to slice it into individual servings.
Tip: Cut the cake into slices and serve immediately.
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