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Featherlight Chocolate Cake Recipe

Featherlight Chocolate Cake

Recipe courtesy Gale Gand

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

Showing 31-40 of 61

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  • on December 03, 2006

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    This recipe is so easy to use even if you're only 11 years old! Tastes good with some frosting but I wouldn't go overbored. I also used crisco instead of butter to greese the pan the seconed time I made it. MUCH EASIER to slide the cake out if you do.
    If the sides of the tube pan aren't very high then you might have to build it up with tinfoil around the sides and the center hole. all the same very sweet and filling.

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  • on October 13, 2006

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    I have made several of Gale Gand's recipes, and all of them have turned out very well. I will definitely make this cake again, and I think next time I'm going to experiment with different pans to see if I can make this batter into a traditional layer cake. I used Dutch-process cocoa from Penzey's Spices (in my opinion, it's as good as--if not better than--Valhrona cocoa, and a lot less expensive and I always get fatastic results from it. This is a great recipe for a beginner or for someone with more experience.

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  • on September 24, 2006

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    This recipe was quick and simple yet everything that Gale Gand said about it is accurate. I didn't find it dry at all and dusting it with powdered sugar and drinking milk was the perfect compliment. I think icing would be too heavy for this light cake. Lightly sweetened whipping cream might be a more balanced companion. Delicious!

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  • on July 25, 2006

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    My favorite chocolate cake! Lovely texture and great taste. Just be careful to fully grease and flour the pan.

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  • on July 20, 2006

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    Tastes great and is light and fluffy, I added dark chocolates to increase the chocolate intake and it tasted great.

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  • on July 08, 2006

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    I used ordinary cocoa, not the suggested better brands and it wasn't very good. I wont make it again, but to be sure the better chocolate is needed.

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  • on June 28, 2006

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    I made this awhile back and am making it tonight for dessert. It is an absolutely LOVELY cake, both taste and presentation. It is DEFINITELY better the next day, cliche as it sounds. So for those that said it's dry and crumbly, maybe you should give it a shot and wait til next day. We love it and it has a spot in our faves!

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  • on May 11, 2006

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    This is the perfect recipe for my milk alleric children! It turns out great even with margerine.

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  • on April 19, 2006

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    It was dry. I won't be making it again.

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  • on March 23, 2006

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    this is good cake. i used a spring pan instead.... it tooks 20 minutes longer then the recipe called for. but it was well worth the wait. really light and airy. i wanted to try it first before i made it for company and it's a winner! i'll be making it again for my guests.

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