This chocolate angel food cake is incredibly light and airy and deeply chocolatey. I top mine with chocolate whipped cream and fresh berries for a heavenly treat!
In a small mixing bowl, combine one cup of the sugar with the cake flour, cocoa powder, and salt.
In a large mixing bowl, whisk egg whites, water, vanilla extract, and cream of tartar until frothy.
While whisking, slowly mix in the remaining 3/4 cup of sugar.
Keep whisking until the mixture looks like a fluffy white cloud (medium peaks).
Dust the top of the foam with a little bit of the flour mixture and, using a spatula, gently fold it in.
Continue adding flour and gently folding it in until all of the flour mixture is incorporated.
Fill an ungreased angel food cake pan with the batter.
Bake for 45 minutes.
Invert pan onto its feet (if your pan has them) or onto a bottle. Cool for 2 hours.
Use an offset spatula to carefully separate the cake from the sides of the pan. Then, continue using the spatula to separate the cake from the bottom of the pan and center spindle.
Top with chocolate whipped cream and fresh berries.
Video
Notes
If you don't want to buy a a whole package of superfine sugar, you can pulse regular granulated sugar in a food processor to create your own superfine sugar. If you don't have cake flour, you can substitute with all-purpose flour, but the cupcake will be a little more dense. Finally, it is very important to GENTLY fold the flour mixture into the beaten egg whites. Never use an electric mixer to add the flour mixture at risk of deflating the egg whites.