How to Make a Mocha Angel Food Cake

by Joseph Feiertag

Simple but elegant! Chocolate and coffee. An Angel Food Cake with a devilish dark side that will impress and taunt your family and friend's taste buds!


  • 13 Egg whites (1 3/4 c)
  • 1 ½ Cups Fine granulated sugar
  • 1 Cup Cake flour (not self-rising flour rising)
  • 1 Tablespoon Cocoa
  • ½ Teaspoons Salt
  • 1 Teaspoon Cream of tartar
  • 1 Tablespoon Brewed espresso
  • 1 Teaspoon Pure vanilla extract
  • Instructions

    Step 1

    Gather all your ingredients. Flour, sugar, egg whites, cocoa, espresso, cream of tartar, pure vanilla extract and salt.

    Step 2

    Sift flour.

    Step 3

    Remove 1 Tbls of flour.

    Step 4

    Add 1 Tbls of cocoa.

    Step 5

    Add cocoa and sift into cake flour.

    Step 6

    Sift in 1/2 the sugar.

    Step 7

    Blend together.

    Step 8

    Sift again. This is really important. This ensures that there will be no lumps when blending these ingredients into the egg whites.

    Step 9

    Set aside. We will fold this into the whipped egg whites.

    Step 10

    These egg whites were leftover and frozen from a previous creme brûlée guide. I put them in the refrigerator to thaw overnight. I brought them out of the fridge 2 hours ago to bring them to room temp.

    Step 11

    Add egg whites to mixing bowl.

    Step 12

    Room temp eggs whip up higher and lighter.

    Step 13

    Whip egg whites until light and foamy.

    Step 14

    Add brewed espresso. You can use 1 tsp of instant espresso powder if brewed espresso is unavailable.

    Step 15

    Add cream of tartar and vanilla.

    Step 16

    Continue whipping egg whites. Gradually add remaining sugar or gradually add by tablespoon one at a time.

    Step 17

    Step 18

    Whip until satiny

    Step 19

    ...and stiff peaks form, and the egg whites hold their own!

    Step 20

    1st, Add the sifted flour, sugar and cocoa to the whipped egg whits in 3 additions.

    Step 21

    Fold, over and over. Don't stir or whip. You want to keep as much air as possible into the egg whites.

    Step 22

    Step 23

    2nd addition.

    Step 24


    Step 25

    3rd and last addition. Fold!

    Step 26

    Completely folded in. Ready for the pan.

    Step 27

    The Pan. Do nothing to the pan. No spray, no greasing or flouring the pan.

    Step 28

    Place all the cake batter into pan.

    Step 29

    Drag a spatula through the cake batter to release any large pockets if air that could be trapped.

    Step 30

    Ready for the oven.

    Step 31

    Place cake in the lower 1/3 of a preheated oven. 350f for 35-40 minutes. The cake will lightly spring back when touched.

    Step 32


    Step 33

    Invert cake until completely cool.

    Step 34

    When cool, use a metal spatula to release the cake from the sides of the cake pan.

    Step 35

    Flip cake out onto your favorite serving platter.

    Step 36

    Ready for your final touches! Simple powder sugar can make this Mocha Angel Food Cake look elegant.

    Step 37

    Dressed to impress with rich chocolate and red raspberries, invite the neighbors, they will love it!

    Step 38

    Light and elegant! Enjoy!

    Step 39

    Thank you for taking the time to look at my Mocha Angel Food Cake guide. Please check out and ❤️ my other awesome guides!