Salted Chocolate Angel Food Cake
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is my go to recipe when I want something decadent but not overly complicated. The magic here is using egg whites, which are naturally low in fat and calories while still giving you that wonderfully light, fluffy texture. What I love most is how quick it comes together, ready to serve in under an hour from start to finish. The combination of rich cocoa and flaky sea salt creates this beautiful contrast that feels fancy enough for company but simple enough for a weeknight treat. Trust me, once you try this one, you'll be making it again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsweetened cocoa powder
- 10 gbaking powder
- 10 gsalt
- 4 egg whitelarge egg whites
- 120 gunsalted butter(melted)
- 20 gflaky sea salt
- 150 gsemi-sweet chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a 10-inch (25cm) tube pan with parchment paper.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
Tip: Ensure the ingredients are well combined.
- 3
In a separate large bowl, whip the egg whites until stiff peaks form.
Tip: Be careful not to over-whip.
- 4
Gradually add the sugar to the egg whites, whipping until stiff and glossy.
Tip: Avoid adding too much sugar at once.
- 5
Melt the butter and chocolate chips in a double boiler.
Tip: Stir until smooth and glossy.
- 6
Fold the flour mixture into the egg whites, then add the melted butter and chocolate mixture.
Tip: Be gentle to avoid deflating the batter.
- 7
Pour the batter into the prepared pan and smooth the top.
Tip: Tap the pan gently to remove any air bubbles.
- 8
Sprinkle the flaky sea salt over the top of the cake.
Tip: Use your fingers or a spatula to create a decorative border.
- 9
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as this can cause the cake to dry out.
- 10
Remove from the oven and let cool in the pan for 10 minutes.
Tip: Don't remove the cake from the pan yet.
- 11
Transfer the cake to a wire rack to cool completely.
Tip: Allow the cake to cool completely before serving.
- 12
Once cooled, slice and serve.
Tip: Enjoy your delicious Salted Chocolate Angel Food Cake!
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