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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Ashley

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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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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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ajpense

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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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suzanne

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

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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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carla

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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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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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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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MRS.Z

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Reviewed: Jun. 14, 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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Abloves2cook

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Reviewed: Jun. 14, 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.... Update: I made this cake last night for a family get together and it was UNBELIEVABLE! I used strong coffee in place of the Kahlua. It was moist and dense. You must have milk to eat it with. I will definitly add this to my personal recipe box. Oh, and it's so quick to make (bonus)!

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Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jun. 13, 2009

i made this recipe exactly as it states and it was fantastic!!!

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JESLIGHT

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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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beck

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Reviewed: Jun. 9, 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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HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Jun. 2, 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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sheila

Cooking Level: Intermediate

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Reviewed: May 29, 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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COOKIN4FIVE05

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Vancouver, Washington, USA

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Reviewed: May 26, 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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