Raspberry Chocolate Angel Food Cake

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

3 g
58 mg
25 g
4 g
3 g
12 mg

Chocolate Angel Food Cake
⅓ cup cocoa powder
¾ cup all-purpose flour
⅓ cup cane sugar
¼ tsp sea salt
1½ cups egg whites
1 tsp cream of tartar
1 cup cane sugar
½  tsp pure almond extract
½  tsp pure vanilla extract

4 cups frozen raspberries, thawed slightly
4 Tbsp cane sugar

1½ cups heavy whipped cream 
1 Tbsp cane sugar
½ vanilla bean, seeds scraped from pod

  1. Preheat oven to 325F. Lightly spray a tube or 9-inch bundt pan with canola oil spray.
  2. In a small bowl, whisk together cocoa powder, flour, ⅓ cup sugar and salt.
  3. In a large bowl of an electric mixer, beat egg whites with cream of tartar on medium-low until the whites get frothy. Slowly add 1 cup sugar, almond extract and vanilla extract. Increase speed to high until firm peaks form. Stop mixer and slowly sift flour/cocoa powder mix over egg whites and fold together by hand.
  4. Pour into pan and bake for 40 to 50 minutes, or until slightly resistant to the touch or until a toothpick inserted in the center comes out clean. Cool. Use a knife to loosen sides and bottom of cake and cut into 20 slices.
  5. In a medium bowl, combine raspberries and sugar and set aside for 15 to 20 minutes until well blended.
  6. In a small bowl, whip together cream, sugar and scraped vanilla bean half. Serve each slice of cake with 1 tablespoon of raspberries and 1 tablespoon of whipped cream topping.