When it comes to dessert, chocolate often reigns supreme. Throw in some chocolate marshmallow frosting and chocolate chips, as does the following recipe for “Chocolate Chip Angel Cake With Chocolate Marshmallow Frosting” from Elinor Klivans’ The Essential Chocolate Chip Cookbook (Chronicle Books), and dessert is sure to delight.

Serves 12


• 1 cup cake flour

• 1 3/4 cups sugar

• 1 3/4 cups large egg whites (11 large eggs)

• 1 teaspoon cream of tartar

• 1/4 teaspoon salt

• 2 teaspoons vanilla extract

• 1/2 teaspoon almond extract

• 1 1/2 cups miniature semisweet chocolate chips


• 1/2 cup bittersweet chocolate chips

• 1 1/4 cups sugar

• 1/3 cup water

• 3 large egg whites

• 1/4 teaspoon cream of tartar

• 1 teaspoon vanilla extract

• 1/4 teaspoon almond extract

To make the cake, position a rack in the middle of the oven. Preheat the oven to 325 F. Have ready a 9 1/2- or 10-inch tube pan with at least 3 3/4-inch-high sides; do not use a nonstick pan. If the pan does not have a removable bottom, line the bottom with a ring of parchment or wax paper.

Sift the flour and 3/4 cup of the sugar into a medium bowl and set aside.

In a large bowl, using an electric mixer on low speed, beat the egg whites, cream of tartar, and salt until the whites are foamy and the cream of tartar dissolves. On medium speed, beat until the egg whites look shiny and smooth and the movement of the beaters forms lines in the beaten whites. If you stop the mixer and lift up the beaters, the whites should cling to the beaters. Slowly beat in the remaining 1 cup of sugar, 2 tablespoons at a time, then beat to firm, glossy peaks, about 1 minute. Mix in the vanilla and almond extract. On low speed, mix in the flour mixture, sprinkling 1/3 cup of the mixture at a time over the egg whites and incorporating each addition before adding more. Use a rubber spatula to fold in the chocolate chips. Scrape the batter into the tube pan.

Bake until the top of the cake is golden and feels firm when gently pressed, about 45 minutes. Invert the pan onto a narrow-necked bottle (a full wine bottle works well) to cool thoroughly, about 11/2 hours.

Remove the pan from the bottle and run a thin knife around the sides and center tube of the pan to loosen the cake. Remove the cake from the pan by inverting it onto a flat serving plate. Leave the cake bottom side up. Tuck waxed paper strips just an inch or so under the cake all the way around to keep the plate clean.

To make the frosting, put the chocolate chips in a heatproof bowl or the top of a double boiler and place it over a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl. Stir until the chocolate chips are melted and smooth. Set aside to cool slightly.

Put the sugar, water, egg whites, and cream of tartar in a heatproof bowl or the (clean) top of a double boiler with at least a 2-quart capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute. Put the bowl over a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl and the top container should sit firmly over the pan of hot water. Beat on high speed (be sure to keep the mixer cord away from the burner) until a soft point that stands straight up forms if you stop the beaters and lift them out of the mixture, about 7 minutes. The mixture will register 160 F on an instant-read thermometer. Remove the bowl from the water, add the mixed chocolate, vanilla, and almond extract, and beat for 2 minutes to thicken the frosting.

Use a thin metal spatula to spread the frosting generously over the top and sides and inside center hole of the cake. To form swirls, dip the spatula gently into the frosting and lift it up. Remove the wax paper strips and discard them. Use a serrated knife for cutting the cake.

The cake can be carefully covered and refrigerated overnight.