Double chocolate angel food cake with strawberries
12
Points®
Total time: 1 hr 10 min • Prep: 35 min • Cook: 35 min • Serves: 12 • Difficulty: Easy
Devil's food is the deep, dark-chocolate counterpart to white or yellow angel food cake. Egg whites keep the crumb of this cake light and airy, while a mix of grated chocolate and rich cocoa infuse it with decadent flavor. Look for plump, dry strawberries that are a vibrant red with no mold or bruising. The leafy caps should be green and fresh, not dry or brown. Substitute raspberries or blackberries for the strawberries if you wish. The cake can be baked a day ahead. When cool, wrap it tightly in plastic wrap and store in an airtight container overnight at room temperature. It can also be frozen for up to 3 months.
Ingredients
Cake flour
1½ cup(s)
Unsweetened cocoa powder
¾ cup(s)
Table salt
½ tsp
Semisweet chocolate
2 oz, or bittersweet chocolate, coarsely grated
Egg whites
12 large, at room temperature
Cream of tartar
1 tsp
Sugar
1½ cup(s)
Vanilla extract
1 tsp
Strawberries
2 pound(s)
Fat free whipped topping
1½ cup(s), frozen variety
Instructions
1
Place an oven rack in the lower third of the oven and preheat the oven to 375°F.
2
Sift together the flour, 1⁄2 cup of the cocoa, and the salt into a medium bowl. Stir in the chocolate; set aside. With an electric mixer on medium speed, beat the egg whites and cream of tartar until soft peaks form. Add the sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form. Beat in the vanilla.
3
Sift the cocoa mixture, one-third at a time, over the beaten egg whites, gently folding it in with a rubber spatula just until the cocoa is no longer visible. (Be careful not to overmix.)
4
Scrape the batter into an ungreased 10-inch tube pan; spread evenly. Bake until the cake springs back when lightly pressed, 35 – 40 minutes. Invert the pan onto its legs or the neck of a bottle and let cool completely. Run a thin knife around the edge of the cake to loosen it from the side and center tube of the pan. Remove the cake from the pan and put on a serving plate; dust with the remaining 1⁄4 cup of cocoa. Serve the strawberries and whipped topping alongside. Yields 1⁄12 of cake, 3 strawberries, and 2 tablespoons whipping topping per serving.
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