The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 9, 2009
Absolutely delicious and so easy! Like others, I used chocolate chunks instead of the chips. Dusted with powdered sugar and served on a chocolate drizzled plate with vanilla bean ice cream. Company worthy!
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 6, 2009
My wife has made this cake twice. The second time she used white chocolate chips. I prefer the white chips. Everyone begs my wife for the recipe. Killer..........
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jul. 6, 2009
Incredible! There doesn't seem to be anything particularly special about making this cake, but it is soooo good!! I used Carolan's and a mix of chips and it was delicious. Already, I've given this recipe to 4 people and we just made it a couple days ago!
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Sue

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 30, 2009
My husband and I didn't think that this would come out as good as it did. I have never felt such a moist cake in my life! This was a huge hit at our Father's Day BBQ! It wasn't too much chocolate, which is what I originally thought when I was reading the recipe. You MUST try this cake!
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Liz

Cooking Level: Beginning

Home Town: Gardena, California, USA
Living In: Pasadena, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 29, 2009
This is my new favorite cake. Absolutely scrumptious, moist and altogether awesome. I used Frangelica instead of coffee liqueur (but couldn't specifically taste it however). One problem I had, and it was user error I'm sure, but a 1/3 of the top of my bundt cake stuck to the pan. People didn't care, though, cuz the ugly cake tasted so good!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 25, 2009
AMAZINGLY moist. We used whole milk yogret instead of sour cream. And baked it in two round cake pans. Next time i would add an extra cup of choc chips on top after the cake batter is poured into the pans, because all the choc. chips sank to the bottom so there were none on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 18, 2009
This was fabulous and one of those recipes that is even better the next day! I didn't have the coffee liqueor so I used Ameretto flavored coffee creamer...yum. I served it with fresh sweetened whipped cream with a hint of almond. Then topped it with fresh rasberries! I will make this again for sure!
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 17, 2009
This cake is delicious, especially fresh out of the oven when the chocolate chunks are still all gooey and melted! It made a wicked birthday cake.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 16, 2009
This was an extremely good cake--nice and moist. I don't care for the texture of the regular size chocolate chips--find the miniature ones as others have advised. The liquor flavor was a little strong for my taste, but everyone else loved it. I made this in 2 9-inch round pans and split the layers for a 4 layer cake. I used chocolate mousse for the filling (recipe from Hershey's cocoa) and chocolate ganache as frosting (from Taste of Home Kitchen on this site). Made for an impressive birthday cake for my boss, and everyone at the office loved it.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Belmont, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 15, 2009
The BEST! This is the most moist cake I've EVER had. I didn't have alcohol so I used chocolate milk and 1 cup chocolate chips and 1 cup chopped up Andes Mints. Next time I will definetly use the alcohol and ALL chocolate chips. Sprinkle with powdered sugar and don't frost. It is hard to tell when it's done but I baked for exactly 1 hour and it came out perfect. Will definetly make this recipe over and over!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 15, 2009
I didn't have any chocolate liquor, so I used some very strong mayan chocolate international blends that I had. Turned out wonderfully! My husband said it was a cross between cake and a brownie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 15, 2009
I didn't have Kahlua on hand so I used Bailey's instead. I sent it w/my husband to for an all guys weekend and he said they devoured it. I wish I could have tasted but I'll try it next time.
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Photo by Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 15, 2009
i made this recipe exactly as it states and it was fantastic!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 10, 2009
This was good, but I usually use the Lisa's Chocolate Chocolate Chip cake recipe also on this website and I think I prefer it. I didn't have coffee liquor, so I used Creme de Cocoa liquor. Everyone at work liked it. Made 24 cupcakes, baked for 18-20 minutes. Topped with Whipped Cream Cheese frosting also from this site.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by beck
Reviewed: Jun. 10, 2009
Easy to make and has a taste that brings it above the competition! I topped it with powdered sugar and fresh strawberries and blueberries. A little mistake that turned out to be a great thing is that i didn't melt down all the chocolate pieces completely before mixing it in. after it was done there were moist/melty chocolate surprises on the bottom of some of the cupcakes I made.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 3, 2009
I am typically not a fan of cake but this was delicious! I made it with a Devil's Food cake mix and Chocolate Fudge pudding mix, I also used light sour cream. The only substitution I made was Amaretto instead of the coffee liquer. The almond flavor tasted really good with the semi-sweet chocolate. I used a friend's recipe for fudgey glaze that I made with bittersweet chocolate spooned over the top and it was really good! You would never guess that this cake starts from a boxed mix. Great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 1, 2009
Made this cake for a gal that I work for for her Birthday. The only thing i did differently was to add about a TBLS. of ground coffee with a tad bit of water instead of the liqueur that I didn't have. I was anxious to try it today as I brought it to her yesterday. I had a sliver and it was to die for which she and her girlfriend and husband said as well. They all ate two pieces each that night. No frosting needed, I sprinkled powdered sugar on and some slivered almonds and in the middle "hole" from the bundt pan, i put whole strawberries! Going to make this for my family now!!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 28, 2009
Perfect, easy chocolate cake! Tastes like it came from a bakery. Frosted it with cream cheese icing from this site and it was sooo good. Would be great without icing, too. Very moist!
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Cooking Level: Expert

Living In: Amsterdam, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 28, 2009
So moist and rich! My husbands favourite cake of all time!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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Reviewed: May 26, 2009
This cake was really rich and chocolaty. I added warmed fudge frosting to the top. A truly versatile cake. Thank you for a real keeper!
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Photo by Avon lady

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Long Beach, California, USA

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