The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 10, 2009
Wow! This cake was ridiculously good!! I added double the liquor (Kahlua) and added 62% cocoa chunks instead of the semisweet chips... OMG... soooo good!
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Cooking Level: Intermediate

Living In: Laguna Niguel, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 9, 2009
Hi there Caitlin! This is THE BEST chocolate cake I have ever made - period. I did not have the coffee liqueur so I used Godiva chocolate liqueur. I am definitely going to buy the coffee one ASAP to have on hand as I absolutely love anything w/coffee in it. This recipe is such a keeper that I will also have to put it into a special folder on my computer so that I will always have it somewhere! I adore this cake. Thank you, thank you for the recipe! It is a 10*.
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Cooking Level: Intermediate

Home Town: Ashtabula, Ohio, USA
Living In: Painesville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Aug. 3, 2009
Decadent and delicious! Followed recipe.. with the exception of adding 1/2 cup baileys irish cream. Also..made a simple caramel glaze of 1/2 cup butter, 2 T. milk, 1/2 cup dark brown sugar and 1 teaspoon vanilla..bring to a boil..pour over cake. Served with whip cream on an ice cold plate and drizzled with extra sauce. Rave Reviews! Thank you for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 29, 2009
I have made this incredible cake 2 times now and think it is the best chocolate cake I have ever had. The first time I made it as the recipe is, the second time I used raspberry liquor(Chambord). Wow was that ever good...nothing better than chocolate and raspberries. Now I want to try it as a layer cake with a cream cheese frosting. Not sure how long to bake it, will just have to experiment...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 28, 2009
This was my first bundt cake and it was delicious! In my oven the bake time was more like 45 min rather than 1 hr. So keep an eye on it. Oh, I used Hazelnut flavoring and drizzled a little on the plates before serving. Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
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Reviewed: Jul. 23, 2009
Very very good chocolate cake!!!! We added white chocolate chips and it was excellent!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 20, 2009
Hands down the best chocolate cake recipe EVER. Its perfect on its own, but I have topped it with the chocolate glaze from the fudgy cream cheese tunnel cake recipe (from this site) and that was chocolate heaven!
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Cooking Level: Intermediate

Home Town: Carmel, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 16, 2009
Yummy!! I used devils food cake mix, 1/4 cup Kahlua and 1/4 cup baileys, and Andes mint baking chips. Other than that I followed the recipe exactly. I sprayed the pan with Bakers Joy and the cake came out of the pan perfectly. The bake time for this cake is perfect! Update: Now that I have eaten a little more of this cake, I will say that if you decide to change it up a bit and use the Andes mint baking chips, only use between 1/2 cup and 1 cup. If you use any more than that, the mint almost overpowers the chocolate. (I used about 1 1/2 cups) It would be much better with just a hint of mint.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 16, 2009
Wow! Great cake AND super easy! I used Duncan Hind's Swiss Chocolate (all I had on hand). I think using the original Kahlua is a must. As I told my girlfriend, I am not a chocoholic, but I may become one after eating this cake. Yum.
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Cooking Level: Expert

Home Town: Hayward, California, USA
Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 12, 2009
Great cake for my mother in law who does not like sweet cakes. We made this with Supermoist Triple Chocolate Fudge Cake Mix (chips already in mix) kaluha and kaluha glaze icing. The best was when I made it for a party with Baileys and toffee chips!! It got rave reviews, definately a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.
Reviewed: Jul. 8, 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 4.76 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 4.76 star rating.
Reviewed: Jul. 4, 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 4.76 star rating.
Reviewed: Jun. 27, 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 4.76 star rating.
Reviewed: Jun. 26, 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 4.76 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 4.76 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 4.76 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 4.76 star rating.
Reviewed: Jun. 15, 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. Update: Made this again using strong coffee instead of liquor and the mini chocolate chips--result was fantastic. I ended up serving the cake plain, sprinkled with powdered sugar, and it was still delicious. It's a 5-star recipe with the mini chips.
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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 4.76 star rating.
Reviewed: Jun. 14, 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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