Reviewed: Mar. 7, 2011

Absolutely delicious! As another review stated, there was too much batter for the bundt pan. I took the advice and poured some into a small glass Pyrex container and made a mini-cake on the side, (baked for the same amount of time). Also, I was short 4 oz. of bittersweet chocolate squares, so I substituted with 4 oz. of coca powder. It worked well.

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Reviewer:

Polly

Reviewed: Sep. 22, 2010

I made this, and it's delicious. I used a bundt pan, and I did have a little batter left over, but it didn't go to waste!!

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Reviewer:

cat

Cooking Level: Expert

Reviewed: Jul. 20, 2010

I made this for my dad's birthday with a chocolate ganache frosting. He said that it tasted like the Mocha cupcake from Sprinkles. I used the bold coffee from Starbucks since many reviewers said they didn't taste the coffee flavor. Starbucks is strong and I wanted to get that flavor - mission accomplished. I didn't have rum extract, so I used rum... and I threw in about a tbsp Kahlua since I saw the bottle in the fridge. Soooo yummy.

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Reviewer:

kandygirl15

Reviewed: Mar. 4, 2010

Another cake I found just poking around here. Just WONDERFUL!! I baked it and froze it immediately thereafter, to use during a visitation of guests. When I defrosted it a few days later, it was just scrumptious. A nephew's girlfriend from Austria asked for the recipe, saying she had been looking for this cake all her life! ! ! I didn't have any rum extract, so I just used rum. . . Yes, it's soupy. And yes, there is too much batter for the bundt pan. So? I baked a little of the batter in a loaf pan, and used it for dinner that night. The big cake came later. Not a CRUMB was wasted! !

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Reviewer:

Carol in Carolina

Reviewed: Aug. 25, 2009

was a great cake.......will make it again

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Reviewer:

Leo Snider

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Home Town: New Liskeard, Ontario, Canada

Reviewed: Apr. 17, 2007

i actually cut this recipe in half and took "mellowcheddar"'s advice with the water instead of vodka. It worked out well and tasted perfect! I'd make this again!

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Reviewer:

velvet ears

Cooking Level: Expert

Reviewed: Feb. 20, 2007

The recipe produced more batter than necessary and it was soupy. The cake baked over the top of the pan. Next time, I will pour less batter into the cake pan. Also, I wasn't sure if the coffee should be hot when it is added or cooled first. Nevertheless, the cake turned out delicious! I would make it again.

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Reviewer:

Melanie

Reviewed: Jan. 27, 2007

OK, admittedly I had to mess with this recipe to accomodate what I had laying around. Some of the chocolate I used was dark, so I cut the sugar by 1/4 cup. I don't keep liquor in the house so I used 1 1/2 t. water and tacked on another 1/2 t. vanilla instead of using the rum. BUT this is the first time I made it and MMMMM is it good! This is what chocolate cake is SUPPOSED to taste like!

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