Reviewed: Jan. 16, 2013

WE did not like this one at all.

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Reviewer:

FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

Reviewed: Apr. 3, 2011

Well worth 5 stars! It's light and airy, and moist and delicious!

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Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

Reviewed: Jul. 1, 2010

I had never heard of chocolate angel food cake until I found this recipe. I followed the recipe exactly, and the cake turned out OK... it wasn't great and it wasn't horrible. It was definitely a lot denser than normal angel food cake, and also not as moist as the angel food cake I am used to... I will not try this recipe again.

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Reviewer:

peachpearplum

Reviewed: May 14, 2010

Angelically light and delightfully delicious! I mix all the grated chocolate with all the flour/cocoa mixture first and then proceed with the folding; much easier than the instruction for separate folding and less chance of deflating the egg whites. Also, have to remind myself NOT to grease the pan.

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Reviewer:

marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: May 14, 2010

This. Is. Fabulous. I had a little trouble getting the stiff peaks the recipe calls for, but having made a few angel food cakes before, I just forged ahead and hoped it would taste the same. It rose a little in the oven, and came out beautifully. Like the biggest, prettiest chocolate meringue cookie you've ever seen. My family couldn't keep their hands off it. My one caution is to really let it cool in the pan completely - I didn't, and mine fell out of the pan and cracked when I flipped it to cool.

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Reviewer:

Chef Larissa

Reviewed: Mar. 21, 2010

Wow was I ever impressed by this recipe! I love angel food, but I thought putting chocolate in was going to take away from its goodness, but I decided to try it anyways.I am so glad I did! This was better than regular chocolate cake! I used all the indredients as stated, except I took my semi-sweet chocolate (all I had was chocolate chips) and but it in my coffee grinder. Then I ground it for about 15 seconds and viola! powdered. This makes is so when you take a bite of cake it is savory and almost melt in your mouth. There are no hard chunks, just wonderful, light, chocolatey goodness!

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Reviewer:

hannah

Cooking Level: Intermediate

Living In: Cedar Falls, Iowa, USA

Reviewed: Feb. 26, 2010

Well this may be My new favorite cake! Not real difficult to assemble. I didn't have the chocolate squares to grate I did have about 1/2 cup of chocolate chips I put in the food processor for a bit and toss them with some of the flour and added them. Wow those extra bites of chocolate are wow! The cake would be good without the added chocolate but who would want to do that? Really does have a brownie like flavor with the lightness of Angel food cake! Yep a keeper! will do again for sure!!

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Reviewer:

Susie

Cooking Level: Intermediate

Home Town: Noel, Missouri, USA

Reviewed: Sep. 18, 2009

Delicious! I am not a huge Angel Food Cake fan but this cake changed my mind. It was fluffy, moist and rich. I served it with whipped cream and fresh raspberries. It was a big hit. My husband loves angle food cake and he now has a new favorite recipe!

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Reviewer:

Bobbi

Reviewed: Jun. 17, 2009

I made this last night and didn't exactly follow the instructions. I put too much cream of tartar and instead of mixing 1/2 the sugar with the dry ingredients, I mixed it all. So when I had to form stiff peaks I had to do it with the dry ingredient mixture. But it still came out fabulous! It was moist and had a great chocolate flavor. And you don't feel as bad eating it!

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Reviewer:

catarina

Reviewed: Apr. 3, 2009

YUM!!! YUM!!! I used 1/3 cup of semi-sweet mini chocolate chips for the recipe. Also , I served it with homemade whipping cream and fresh strawberris!! Better than the plain one!!

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