Angel Cake With Chocolate
A light and fluffy angel cake layered with rich chocolate custard, topped with whipped cream and coconut—perfect for special occasions or a decadent treat.
Ingredients
Instructions
- Melt the German sweet chocolate.
- Beat egg yolks with water and sugar until well combined.
- Add melted chocolate to the yolk mixture and cook until it reaches a custard consistency, then allow to cool.
- Stir in vanilla extract.
- Beat egg whites until stiff peaks form.
- Break up the angel food cake into large bite-sized pieces.
- Layer a large cake pan with a layer of angel food cake, then spread a layer of chocolate custard, and repeat the layers.
- Top the assembled cake with whipped cream and sprinkle with coconut.
- Store in the refrigerator and can be made a day ahead.
Nutrition & Diet Analysis (per serving)
390
kcal
19% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Contains
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).