Chocolate lover's angel food cake from The Cake Bible, 35th Anniversary Edition (page 212) by Rose Levy Beranbaum and Woody Wolston

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on May 09, 2020

    This was a delicious way to use up my stash of frozen egg whites. The cake was very tall (it rose above the rim of the pan), had a very light, airy crumb and tasted of milk chocolate.

  • hillsboroks on July 19, 2019

    Words can barely describe how luscious this cake is. Not only does it have a great chocolate flavor but it is the absolute lightest and moistest cake I have ever made. I took the advice on angel cakes from "The Science of Good Cooking" and substituted fine baking sugar for the granulated sugar called for. I served it with Boysenberry Curd from "The Berry Bible" and Apricot Ice Cream from "Chez Panisse Desserts." In nothing flat the cake plate was empty and people were licking their plates. This is most definitely a keeper cake.

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