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Oct 30, 2006 12:53 PM

Cake Bible Chocolate Angel Food Cake - Heaven.

Good God, it's good. I'm in love with this cake. It's the BIGGEST angel food I've ever made...and it ought to be w/ 16 egg whites. Beautiful, the top cracks and lifts like a souffle.

The chocolate is surprisingly chocolate-y. I've made "chocolate angel food" before, but it was a bare whisper of chocolate. This recipe calls for 1/4 cup of boiling water mixed w/ 1/4 cup + 1 T of cocoa. I used Valhrona. It was as dark colored as many non-angel chocolate cakes.

I think it must be the addition of the water that changes the texture just slightly. It is a little bit moist...hints of chiffon cake, and very tender. It was nonetheless sturdy, cut easily, had no air pockets.

I can't recommend it enough. I have never understood how anyone could dislike angel food cake, but I understand that many do. This one seems less sweet because of the cocoa, so this would be the one for angelfood skeptics to try.

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  1. For those who are not familiar with The Cake Bible, it's by Rose Levy Beranbaum. I haven't tried the chocolate angel food cake, but can vouch for a number of other recipes in the book.

    Here's a link to Ms. Levy Beranbaum's websites: or

    1 Reply
    1. re: FlavoursGal

      I've not tried that angel food cake - which sounds incredible - but love the white spice cake - possibly the most tender cake I've ever eaten - and the Grand Marnier cake.

    2. OK, here's a question about this recipe. I made it and loved it, but compeletely screwed up the cooling step which led to the cake itself being slightly um, well, inclined. The major problem was that the hole in my tube pan won't fit over a wine bottle (don't have the book with me at the moment, but I think this is what she suggests using) and I was stymied for another way to suspend the cake while cooling. Any suggestions? Thanks!

      1 Reply
      1. re: Procrastibaker

        I'm racking my brain for what we used to cool angelfood cakes in my wine-free childhood home. A Coke bottle probably, but those aren't around much anymore, eh?

        I am such a pack rat, I have an empty bottle of Perrier Jouet Fluer de Champagne that I couldn't stand to throw away. It sits under my cabinet and has as it's only job angelfood hanging. Perhaps you could find a fancy bottle of olive oil or vinegar that has a small enough neck for your pan. Or a new pan. My tube pan is dedicated solely to angelfood cake so that it doesn't ever get a speck of fat on it.

        One thing to beware of in this recipe: watch the cake carefully when you start to hang it. I pulled it from the oven when a tester came out clean, but as I started to tip the cake up, I could see the puffed top start to separate...disaster avoided, I whipped it back in the oven for 5 more minutes. Once many years ago, I had most of an angel food cake let go and slide down the bottle (which at the bottom was wider than the hole in the cake) and land in pieces on the counter top.