Great texture--melt in your mouth inside but crusty on the outside. Too sweet though. I tried it with streusel on top but I think I'd prefer it without. I used plain yogurt instead of sour cream, just because that's what I had on hand.

Reviewed On: Aug. 18, 2006

Quite disappointing after all the excellent reviews. Like many, I've been searching for 'the' chocolate cake recipe and this is not it. I'm going to stick to oil as my search continues -- the butter-based chocolate cake recipes I've tried resulted to rubbery textures, and oil-based ones consistently give better results. (If anyone knows the explanation, or better yet the solution, to this, it will be much appreciated!)

Reviewed On: Jul. 23, 2006

After reading the reviews I had high expectations from this recipe, but I was disappointed. The cake had a weird texture to it, almost rubbery. (A disclaimer -- since I just wanted to try this I only made half a recipe in a 6-cup bundt, but based on that trial I don't think I'll use this recipe again.) For me there was also something off in the balance between the coffee, liquer and cocoa, though my colleagues liked it well enough. We had it a la mode and the vanilla ice cream saved the day.

Reviewed On: Jul. 23, 2006