Chocolate-Ginger Angel Food Cake

A light and airy angel food cake infused with cocoa and ground ginger, topped with a rich chocolate glaze and crystallized ginger pieces. This elegant dessert combines the delicate texture of angel food cake with warm spicy notes and deep chocolate flavor.

12 servings

1 hr

Published October 4, 2025

Ingredients

•1 sheet Parchment paper
•1⅓ cups confectioners sugar
•⅓ cup unsweetened cocoa powder
•⅔ teaspoon ground ginger
•9 whole egg whites
•1 tablespoon vanilla extract
•1 teaspoon cream of tartar
•¼ teaspoon salt
•1 cup plus 2 tablespoons granulated sugar
•1 cup half-and-half
•4 ounces semisweet chocolate, chopped
•3 tablespoons confectioners sugar
•½ cup candied (crystallized) ginger
•chopped

Cooking Instructions

1.
Position a rack in the center of the oven and heat to 350°F. Line a 10-inch springform or Bundt pan with parchment paper. Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside. Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes. Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated. Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes. Gently fold dry ingredients into egg mixture with a spatula. Pour batter into pan. Bake until cake springs back when touched, 35 to 40 minutes. Remove from oven and cool completely. Loosen edges with a knife; transfer to a serving platter. Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat. Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth. Pour glaze over top of cake, allowing it to drip down sides. Top with candied ginger. Store at room temperature in a cake saver for up to 3 days.
60 min

Ingredients

•1 sheet Parchment paper

•1⅓ cups confectioners sugar

•⅓ cup unsweetened cocoa powder

•⅔ teaspoon ground ginger

•9 whole egg whites

•1 tablespoon vanilla extract

•1 teaspoon cream of tartar

•¼ teaspoon salt

•1 cup plus 2 tablespoons granulated sugar

•1 cup half-and-half

•4 ounces semisweet chocolate, chopped

•3 tablespoons confectioners sugar

•½ cup candied (crystallized) ginger

•chopped

Cooking Instructions

Position a rack in the center of the oven and heat to 350°F. Line a 10-inch springform or Bundt pan with parchment paper. Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside. Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes. Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated. Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes. Gently fold dry ingredients into egg mixture with a spatula. Pour batter into pan. Bake until cake springs back when touched, 35 to 40 minutes. Remove from oven and cool completely. Loosen edges with a knife; transfer to a serving platter. Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat. Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth. Pour glaze over top of cake, allowing it to drip down sides. Top with candied ginger. Store at room temperature in a cake saver for up to 3 days.

60 min