Angelfood Cake with Chocolate Cream Recipe - USA

Angelfood Cake with Chocolate Cream

Angelfood Cake with Chocolate Cream Recipe - USA
Region / culture: USA | Preparation time: 15 minutes | Cooking time: 2 minutes | Servings: 8


Angelfood Cake with Chocolate Cream
Angelfood Cake with Chocolate Cream

Angelfood Cake with Chocolate Cream is a heavenly dessert that combines the light, airy texture of angel food cake with the rich, indulgent flavor of chocolate cream. This dessert is perfect for those who love the contrast of a fluffy cake paired with a creamy, chocolatey topping. It's an elegant yet simple dessert that can be served at dinner parties, celebrations, or as a delightful treat for a weekend family dinner. The combination of ingredients and the method of preparation make this dessert a crowd-pleaser.


The origins of angel food cake can be traced back to the United States in the 19th century. It was considered a luxury dessert due to the use of a large number of egg whites, which were often difficult to come by. The cake gained popularity for its unique texture and was often served at special occasions. The addition of chocolate cream to angel food cake is a more modern twist, combining the classic cake with the universally loved flavor of chocolate. This combination elevates the traditional angel food cake into a decadent dessert that balances the lightness of the cake with the richness of the chocolate.


Chocolate cream

How to prepare

Chocolate cream

  1. In a small bowl, whisk together the confectioners sugar, cocoa powder, and milk.
  2. Set the mixture aside.
  3. In a separate bowl, beat the cream with the cream of tartar until it becomes soft.
  4. Whisk in the chocolate mixture until it is well blended.
  5. Cover the mixture and refrigerate it.


  1. Preheat the grill or grill pan until it becomes hot.
  2. Dust the angel food cake slices with confectioners sugar.
  3. Grill the slices for 1 minute on each side until they turn golden and grill marks appear on the surface.
  4. Transfer the slices to serving plates and top them with chocolate cream.
  5. Enjoy!


  • Consider adding a splash of vanilla extract or a pinch of cinnamon to the chocolate cream for added depth of flavor. For a festive twist, mix in a tablespoon of peppermint extract to the chocolate cream and garnish with crushed candy canes.

Cooking Tips & Tricks

To ensure your Angelfood Cake with Chocolate Cream turns out perfectly, consider the following tips:

- Ensure all utensils used for beating the egg whites are completely grease-free to achieve the best volume.

- Sift the confectioners' sugar and cocoa powder to avoid lumps in the chocolate cream.

- When grilling the angel food cake slices, keep a close eye on them to prevent burning. The high sugar content can cause them to brown quickly.

- For the fluffiest cream, chill your mixing bowl and beaters before whipping the cream.

Serving Suggestions

Serve the Angelfood Cake with Chocolate Cream with a sprinkle of fresh berries or a drizzle of raspberry coulis for added freshness and a pop of color. A cup of coffee or a glass of dessert wine also pairs wonderfully with this dessert.

Cooking Techniques

Grilling the angel food cake slices adds a delightful texture and enhances the cake's flavor through caramelization. Ensure the grill or grill pan is properly preheated to achieve the perfect golden-brown grill marks without drying out the cake.

Ingredient Substitutions

For a lighter version of the chocolate cream, substitute the heavy cream with a whipped coconut cream. If you're out of cream of tartar, a few drops of lemon juice can help stabilize the whipped cream.

Make Ahead Tips

The chocolate cream can be prepared a day in advance and stored in the refrigerator. The angel food cake slices can also be grilled ahead of time and stored at room temperature. Assemble just before serving to maintain the best texture.

Presentation Ideas

Serve the grilled angel food cake slices on a white platter with the chocolate cream elegantly dolloped on top. Garnish with a mint leaf and a light dusting of cocoa powder for a sophisticated presentation.

Pairing Recommendations

A sweet, sparkling Moscato or a rich Port wine pairs beautifully with the Angelfood Cake with Chocolate Cream, complementing the dessert's sweetness and richness.

Storage and Reheating Instructions

Store any leftover chocolate cream in an airtight container in the refrigerator for up to 3 days. The grilled angel food cake slices should be kept at room temperature in an airtight container for up to 2 days. Reheat the cake slices briefly in a toaster oven before serving if desired.

Nutrition Information

Calories per serving

A serving of Angelfood Cake with Chocolate Cream contains approximately 320 calories. The calories are primarily derived from the sugar and heavy cream.


A serving of Angelfood Cake with Chocolate Cream contains approximately 45 grams of carbohydrates. The majority of these carbohydrates come from the sugar used in the cake and the chocolate cream. While angel food cake is known for being lighter than many other cakes, the addition of chocolate cream adds to the carbohydrate count.


This dessert contains about 18 grams of fat per serving, primarily from the heavy cream used in the chocolate cream. Angel food cake itself is virtually fat-free since it doesn't contain butter or oil, making the chocolate cream the main source of fats in this recipe.


Each serving of Angelfood Cake with Chocolate Cream provides around 4 grams of protein. The protein comes mainly from the egg whites used in the angel food cake and the milk in the chocolate cream.

Vitamins and minerals

This dessert provides small amounts of calcium and iron, thanks to the ingredients like milk and cocoa powder. However, it is not a significant source of vitamins and minerals.


The main allergens in this recipe are eggs and milk. Individuals with allergies to these ingredients should avoid this dessert.


Angelfood Cake with Chocolate Cream is a dessert that offers a balance of lightness and richness. While it is not low in calories or carbohydrates, it provides a delightful treat for special occasions. The dessert contains moderate amounts of fats and proteins and has minimal vitamins and minerals.


Angelfood Cake with Chocolate Cream is a delightful dessert that combines the lightness of angel food cake with the indulgent richness of chocolate cream. With its elegant presentation and delicious flavor, it's sure to impress at any gathering. By following the tips and variations provided, you can customize this dessert to suit your taste preferences and dietary needs.

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a sunny summer day, and I was visiting my dear friend Margaret. We were sitting in her cozy kitchen, sipping tea and catching up on each other's lives. As we chatted, Margaret suddenly got up and rummaged through her old recipe box.

"I have something I want to show you, dear," she said with a mischievous smile.

Curious, I leaned in closer as she handed me a yellowed piece of paper. On it was written the recipe for Angelfood Cake with Chocolate Cream. The delicate, fluffy cake topped with rich, creamy chocolate sounded like a match made in heaven.

"I learned this recipe from my great-grandmother," Margaret explained. "It's been passed down through generations in my family. I thought you might enjoy trying it out."

I was touched by her gesture and promised to give the recipe a try. Little did I know that it would become one of my most treasured and beloved recipes.

The next day, I gathered all the ingredients and set to work in my own kitchen. The process was meticulous and required a lot of patience, but I found it to be a labor of love. The smell of vanilla and sugar filled the air as the cake baked, and I couldn't wait to taste the final result.

When I pulled the cake out of the oven, it was a sight to behold. The golden-brown crust glistened in the sunlight streaming through the window, and the cake itself was light as air. I couldn't wait to dig in.

As the cake cooled, I prepared the chocolate cream to go on top. The velvety smooth texture and rich flavor of the chocolate contrasted beautifully with the lightness of the cake. It was a match made in culinary heaven, just as Margaret had promised.

When I finally took a bite, I was transported to a place of pure bliss. The cake melted in my mouth, and the chocolate cream added a decadent touch that made my taste buds sing. It was perfection on a plate.

From that day on, Angelfood Cake with Chocolate Cream became a staple in my repertoire. I made it for family gatherings, special occasions, and just because. Each time I prepared it, I thought of Margaret and the bond we shared over our love of cooking and sharing recipes.

Over the years, I tweaked the recipe here and there, adding my own personal touch to make it truly my own. I experimented with different kinds of chocolate, infused the cake with citrus zest, and even tried adding a splash of liqueur for an extra kick. Each variation was delicious in its own way, but the original recipe remained my favorite.

As I grew older and my hands became a little less steady, I taught the recipe to my daughter and granddaughter. I showed them how to fold the egg whites gently, how to whip the cream just right, and how to know when the cake was done. They listened intently, eager to learn the secrets of this special recipe.

Now, as I sit in my kitchen, surrounded by the warmth and aroma of baking, I can't help but smile. The recipe for Angelfood Cake with Chocolate Cream has brought me so much joy and connected me to the past in a way that nothing else could. It's a reminder of the love and friendship that can be shared through food, and I am grateful for every moment spent in the kitchen, creating something truly magical.


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