Black & White Angel Food Cake

by Kate on April 17, 2014

Black & White Angel Food Cake -

You all know me well enough by now to know that when it comes to dessert, I always go for the good stuff. The decadent and the spectacular. Sure, I eat pretty healthy in my day-to-day life but that’s really just so I can have dessert. Then came along this black and white angel food cake. Angel food cake is one of the most guilt-free desserts I can think of. Light, airy and fat-free too! But you know what? It certainly doesn’t taste so guilt-free.

Black & White Angel Food Cake -

Angel food cake still tastes like you aren’t missing out on anything. This version was inspired by this month’s theme for Improv Challenge, Ebony & Ivory. Immediately, I think vanilla and chocolate so that’s exactly where I took the challenge. Half my batter was left un-messed-around-with, in its classic angel food cake state. To the second half of the batter I added some cocoa powder creating a chocolate angel cake.

Black & White Angel Food Cake -

I had to add a little something extra, a little decadent so I added a drizzle of decadent ganache over the top. I love pairing my angel food cake with berries. Ganache is another thing I love with berries, especially strawberries so naturally this all seemed to just fall into place. The finished cake is light, fluffy and sinfully good without being too terrible for you.



One Year Ago: Raspberry Lemon Coffee Cake

Two Years Ago: Bite-Size Bacon, Mushroom & Gruyere Quiche

Three Years Ago: Sopaipillas with Dark Chocolate Sauce


Black & White Angel Food Cake

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 12 servings

Black & White Angel Food Cake

Light, airy and practically guilt-free, this chocolate and vanilla angel food cake is the perfect warm weather dessert!


  • 1 cup cake flour
  • 1 1/4 cup confectioners’ sugar
  • 1/4 teaspoon table salt
  • 11 large egg whites, at room temperature
  • 1 1/2 teaspoons cream of tartar
  • 1 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 6 ounces high-quality bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • Fresh berries, optional


  1. Preheat oven to 350.
  2. Sift together the flour, confectioners’ sugar and salt three times onto a sheet of parchment paper. Set aside.
  3. In a large bowl, beat the egg whites with an electric mixer fitted with the whisk attachment on medium-low speed until foamy. Add the cream of tartar, increasing speed to medium, and beat until whites are opaque and form very soft peaks. Continue beating while slowly adding the granulated sugar. Beat on medium high until the whites are thick, shiny and form medium-firm, fluffy peaks that droop over gently. Do not over beat.
  4. Sift 1/4 of the flour mixture over the beaten whites. Using a large rubber spatula, gently fold the dry ingredients into the whites. Repeat with remaining flour mixture, one quarter at a time.
  5. Scrape half the batter gently into a 10 x 4–inch angel food cake pan. To the remaining batter add unsweetened cocoa powder and gently fold in just until incorporated. Scrape chocolate batter on top of vanilla batter in the angel food cake pan.
  6. Smooth the top. Bake until the cake is light golden brown and the cake is springy when touched, about 40 minutes. Immediately invert the pan onto the counter if the pan has feet or if it doesn’t, invert the pan onto the neck of the bottle. Cool completely.
  7. To remove the cake, turn pan right side up and gently tap the bottom edge of the cake pan on the counter as you turn it until the cake loosens from the pan. If necessary, run a long, thin knife between the cake and the pan and around the inside of the tube to loosen the cake. Slip the cake from the pan and gently lift it up from the center of the pan and place it on a serving plate.
  8. Make Ganache:
  9. Place chopped chocolate in a medium bowl. In a small saucepan, warm heavy cream until steam rises from the top of it. Pour the warm cream over chopped chocolate and allow it to sit for 1 minute then whisk the chocolate and cream until smooth and shiny. Drizzle desired amount over cooled cake. Serve with fresh berries.

{ 12 comments… read them below or add one }

suzanne April 17, 2014 at 9:06 am

Love this cake Kate, I LOVE angel food and this looks so wonderful.


Kate April 18, 2014 at 1:20 pm

Thank you Suzanne!


ATasteOfMadness April 20, 2014 at 11:32 pm

Have I died and gone to dessert heaven? This looks SO good


Adri April 22, 2014 at 11:05 pm

What a beautiful cake!


Kate April 23, 2014 at 3:23 pm

Thank you Adri!


Jean April 28, 2014 at 5:04 pm

This looks wonderful! Is it possible to take the easier route and use a boxed mix of angel food cake and add 2 T. cocoa to 1/2 the batter?


Kate April 28, 2014 at 7:25 pm

Absolutely! Just prepare the box mix as directed and like you said, add the cocoa powder to half of the box mix then bake according to the box instructions.


Jean April 29, 2014 at 11:36 am

Thank you! I can’t wait to try it. I never thought anything could improve upon angel food cake but chocolate makes everything better.


Kate April 30, 2014 at 9:34 am

I hope you enjoy it Jean! It’s such a perfect balance of a light dessert with a touch of decadence.


Nikki April 29, 2014 at 7:24 pm

I really want to try this, but I have a couple of questions, first do you know if I need to do anything special for high altitude, I’m at roughly 6,000 ft above sea level? My next question is do I use the same amount of egg whites if all I can get are small eggs? Thanks!!


Kate April 30, 2014 at 9:33 am

Hi Nikki! Sadly, I have zero experience with the challenges presented by high altitude baking. I tried to do a little research and did find this information from Betty Crocker, hopefully it will help to answer your question since it specifically mentions Angel Food Cake

As for egg whites, the recipe is written for large eggs. You want 1 1/3 cups of egg whites so simply measure your whites to achieve that amount. The other thing you could do that would likely be helpful with all these issues would be to simply use a box mix. You could make the boxed batter, split it in half and add the cocoa powder to half of the batter. Good luck!


Nikki April 30, 2014 at 10:02 am

Thank you for your quick response! I can’t get a boxed mix here, I live in central Mexico but I’m definitely going to try it using the tips you found. Thanks again!!!!


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