Reviewed: Oct. 24, 2009

I enjoyed this cake very much, although the coffee flavour did not come through as much as I'd hoped. I did use a frosting recipe that made up for that though, the "Coffee Butter Frosting" from AR. I used instant espresso instead of strong, brewed coffee but it did not make a difference. The cake was light and airy, as well as not overly sweet. Will make this again.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 14, 2009

Overall, I enjoyed the cake very much. I only gave it four stars however, because despite triping the amount of coffee and adding coffee liqueur, there was virtually no coffee flavor at all. I was disappointed by this, but otherwise, loved the cake. I used a Bailey's Irish Cream Icing.

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BEACHBELLA

Cooking Level: Intermediate

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Reviewed: May 27, 2009

this is an excellent and very yummy cake.we made this for our parents anniversery and my family members kept asking for doubles!! however, i needed to triple the amount of coffee required and there still was only a subtle hint to its flavor in the cake. otherwise, it is definetly a keeper! thanks :)

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yummy!

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Reviewed: May 11, 2009

I really enjoyed this recipe, but I made an altered version. I added 1 tsp of vanilla to the batter, and I spread nutella and layered sliced strawberries between the cake levels. I then dusted the top with icing sugar and decorated it with more sliced strawberries. It turned out really well, and because I got the nutella on quickly, it melted nicely, making it extra moist and delicious.

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francescabc

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Reviewed: May 4, 2009

This is a great cake when making a layer cake. The layers come out perfect with no bulging tops and very easy to frost.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Apr. 25, 2009

I lessen the sugar to 300g instead of 400g because I used a regular cocoa powder and I think it will be too sweet on my taste. Maybe I overbeat it, a little heavy on my liking but great taste. Will bake this again. I used light and creamy brown sugar frosting from this site.

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Jeslyn

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

This cake was amazing! It turned our very well. It tasted exactly like the cakes in a fancy restaurant.I topped it with the coffee frosting. A great blend. Very very moist. Highly recommend.

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H Leblanc

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Reviewed: Mar. 17, 2009

This case tastes phenomenal. A great, rich chocolately flavor, but with the depth of coffee.. hence, mocha! :) I decreased the sugar to 1.5 cups, because I knew the icing would be very sweet. I also added 3 TB of instant coffee, rather than just 1 TB (according to the reviews). I loved the fact that you only need one bowl.. yay! The only problem I had (and I'm not sure if it was me, or the cake), is that it cracked in four places after I had frosted it! :-( The cakes were not very even on top, so I had to assemble it in a way where I was not too thrilled, but thought the icing would cover anything up. It did, but then it cracked open like a faultline from an earthquake! Needless to say, it's not a pretty sight, but the taste is WONDERFUL and moist. I'll definitely try again. Pair it with the Coffee Icing from this site (except make sure to add about 1/2 TB to 1 TB of cocoa powder, otherwise, the consistency is kind of foamy) - and you have a superb mocha cake. :)

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Mar. 7, 2009

It was alright, not as exciting as i had hoped. It could have been because i used applesauce instead of the oil. But still, i found it a little lacking. There are better recipes.

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Nikki LeCroy

Cooking Level: Beginning

Home Town: Genoa City, Wisconsin, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Feb. 22, 2009

It was a wonderfully moist cake, and all one of my friends said they would buy it! The only thing I changed, really, was the amount of oil. I put less than a 1/4 cup in mine, and it turned out great.

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hapajessie

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Reviewed: Feb. 4, 2009

I tripled the espresso powder. Reduced sugar by 1/2 cup and used light sour cream instead of buttermilk. This turned out totally moist. Yum! Please be sure not to overfill your pan. Mine overflowed cos I filled it slightly more than 3/4.

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crappu

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

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Reviewed: Dec. 10, 2008

This cake is very good. Very moist and dense. It really doesn't have very much of a mocha flavor even though I doubled the amount of instant coffee. But, it does have a very rich dark flavor. I have other cake recipes that have more of a mocha flavor that I would prefer for a coffee flavored cake. But, I would use this one as a regular chocolate cake, leaving the coffee in it because I do think that it adds depth to it.

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Sep. 26, 2008

Really a great recipe. Very moist. I had no buttermilk or lemon juice or vinegar to sour the milk so I used 1/2 cup of plain yogurt and 1/2 whole milk. Worked great. I also did not have instant coffee (YUK!) So I made an extra strong cup in the press and used that. Came out just fine. Like others said, a very runny batter but do not let that scare you. Bakes up very nice.

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Maryam Bint Yahya

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Reviewed: Aug. 8, 2008

I added an extra 2 Tbsp of instant coffee (for a total of 3 Tbsp) since others had commented on the lack of coffee flavor and the flavor of the cake turned out great! The cake was a little chewy and dense for me, but others who ate it said that they loved it. I used stabilized whipped cream icing (the kind made with gelatin) and added a Tbsp of instant coffee granlues to the water/gelatin mixture.

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cakebuilder

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

This is very easy to make and makes a delicious, moist cake. Definately a keeper!

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BARBH24

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Reviewed: Dec. 18, 2007

I made this for Thanksgiving and decorated it with fake autumn leaves. Everyone loved the cake, I am a coffee and chocolate lover so I felt this was the one. I think next time I will add more coffee to it, I really couldn't taste it.

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CityChic2007

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: Jul. 29, 2007

I made this cake for my mom's friends b-day. Some of the people thought it was the best cake they ever had. It is a very good cake for any occasion.

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Erin151

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Reviewed: Jun. 25, 2007

Very easy cake to make,moist and YUMMY! I added a bit more coffee to get the mocha flavor and a touch of cinnamon at the request of my 9 year old and this very quickly became her favorite cake.Thanks for a great recipe :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: May 17, 2007

The texture of this cake is wonderful, but I can't taste the coffee flavour at all--even though I doubled the amount of coffee. I made the Coffee Icing, as recommended, and the coffee flavour in that surpassed that of the cake. I think this recipe makes a good chocolate cake, but not a mocha one.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 11, 2007

I have been making this cake for almost 4 years now! It always come out nicely and tastes delicious. I love the ease of the one bowl method. I'm a huge fan of anything mocha and haven't found a better recipe!

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