The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 13, 2008
Yum! I didn't make any substitutions and this was to die for. So chocolaty (is that a word!?) and moist. You HAVE to eat it with fresh raspberries - then it's to die for x 2!!
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Cooking Level: Intermediate

Home Town: Midland, Texas, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 11, 2008
This is the easiest and yet best chocolate cake I have ever made. It has become my signature cake and is requested for get togethers. I make it just as the directions say to and have done variations with different kinds of chocolate chips and types of chocolate cake mixes that have all come out very good. I serve it warm with whipped topping and thawd frozen rasberries and/or strawberries. Yummy!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jun. 24, 2008
This recipe is a standout. My sister (who's a sweet freak)and her family loved this cake. My parents and hubby loved it as well. I loved that it is so extremely moist. The only thing that I need to mention is for you to MAKE SURE YOU LET THE CAKE SIT IN THE BUNDT PAN FOR AT LEAST AN HOUR and a half BEFORE TRYING TO EXTRACT IT. I tried extracting mine after 45 minutes, and it almost split into two. I topped it with Easy Chocolate Bundt Cake Glaze from this site, and freshly sliced strawberries from my garden. This cake is so impressive, my husband requested that I make it again for his boss's 4th of July party!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.76 star rating.
Reviewed: May 26, 2008
I wasn't impressed with this at all, which was extremely disappointing given the high reviews. I found the consistency of the cake to be too much like pudding and not enough like batter. Because of that I had to cook longer than an hour to get the inside done while the outer areas burned and hardened. Was way too much batter for a 10-inch Bundt pan. I won't be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 20, 2008
Simply the best! I have made this at least once a month for the past few years because it is *the* cake requested for family birthdays and office potlucks, holidays, you name it. I have subbed milk and coffee for the liquer and they work equally well. My favorite way to serve this is frosted with thick homemade cream cheese frosting from the philly cream cheese recipe. To die for!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 20, 2008
Bangin! I made the recipe exactly as instructed and it was out of this world. Rediculously chocolatey and rich, everyone loved it. The Coffee Liquor adds a really nice finish to the rich chocolate flavor. I'm going to try modifying the recipe some, maybe trying a vanilla version. Great recipe, definitely try it!
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Home Town: Annapolis, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 19, 2008
Only make this cake if you LOVE chocolate. It is very very rich. I made it exactly as written with 2 changes. I only added 1 cup of mini semi-sweet chips and used praline liqueor in place of coffee liqueor. Also, make sure you have something to drink with it. Other than that, I never thought I would think something was too chocolatey but this was!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 12, 2008
I've been making this one for years. It's perfect for the chocolate lover in your life. I like to add Irish Cream once in a while instead of coffee liquor for a little change. Very moist and very rich. No need to frost this one!
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Cooking Level: Intermediate

Home Town: Palatine, Illinois, USA
Living In: Valders, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 3, 2008
This is easy and consistently good. I use 1 cup of mini chips and make a glaze with the other cup, 2T of butter and 1T of liquer. I fill it with choc. mousse which is just 2 cups of heavy cream whipped with 1 pkg instant choc. pudding. Pour the glaze over, fill the center with mousse and top with sliced strawberries.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: May 2, 2008
I used espresso instead of the Kahlua. It is great both ways.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 20, 2008
It's a very moist cake!! I actually wanna put a pic of it but it just gone so fast before i could even take a single picture. The calories frighten me a bit though so i altered the recipe a bit. I use only 400gr of light sour cream, 20ml oil and 60ml applesauce, and i used 60ml of strong brewed coffee and 60ml of kahlua. But i got to say, it is a bit bitter for my taste with that much coffee and liqueur. Maybe next time i'll add a bit of powdered sugar. And make sure to dust the pan with coco throughly (i used mix of coco powder n powdered sugar).
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 11, 2008
Seriously--the BEST chocolate cake ever! I don't have coffee liquer. We don't even drink coffee anything--but I keep on hand a small container of the instant coffee granules and just mix 1/2 cup hot water with a few spoonfuls of the coffee granules and substitute that for the coffee liquer and it works great! Oh--this really is just the best cake!! I make it all the time for my family and church potluck.
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Cooking Level: Expert

Home Town: Cloverdale, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
Reviewed: Apr. 1, 2008
This was really good. But I could tell it was from a box. I usually make all cakes from scratch, but I needed dessert in a hurry. Very good, will make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 29, 2008
All the reviews were so great that I had very high expectations however this wasn't as delish as I thought it would be. The problem is that I baked it on a Friday and waited til Sunday (48 hrs) to serve it. By then it wasn't as moist. I agree with the other reviewers - make sure you bake/serve same day. I'm sure it's fabulous that way. Bon Appetit!
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Cooking Level: Intermediate

Home Town: Marshfield, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 17, 2008
My husband who doesn't like chocoloate cake loves this recipe. It is perfect without frosting. This is definitely a keeper. Thanks!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 12, 2008
This is soooo great!!! My sister and I LOVE this cake!!! Now, I put pudding and sour cream in ALL of my box cake recipes!!! Thanks, a def FIVE STAR recipe!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 8, 2008
Simple, Quick, and yummy. Almost too much chocolate. And I love chocolate.
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Cooking Level: Beginning

Living In: Avon, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.76 star rating.
Reviewed: Mar. 2, 2008
This is a very good cake, but I'd hardly say that it is a fabulous as the ratings suggest. I used Chambord and Ghiardelli cocoa with a dark chocolate (60% cacao) chunk instead of the chips. I used very high quality ingredients and found it just simply... good. I am not sure if I'll make this again nobody who ate it thought it was that special.
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Cooking Level: Expert

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 27, 2008
Great cake! I poured a can of cherry pie filling into the center of my bundt cake (once I turned it out onto the cake plate) and it was so beautiful! I served it for my sister's December birthday celebration and it was a hit!
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Cooking Level: Expert

Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Feb. 15, 2008
Oh. My. God. This is IT. This is the most amazing chocolate cake. Followed directions precisely but used Grand Marnier instead of Kahlua. The only thing I might suggest is that for some people, the alcohol might be a bit too much, so try 1/4 or 1/3 cup instead of 1/2. The cake is very moist and very rich. Melts in your mouth. You'll need some milk handy!
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Cooking Level: Expert

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