recipe reviews for:

Mocha Bundt Cake

“An exceptionally rich and moist chocolate cake with coffee liqueur baked in. A wonderful special dessert. A non-alcoholic version can be made by replacing the liqueur with 3/4 cup chocolate syrup mixed with 1/4 cup warm water. Serve with whipped cream or vanilla ice cream. A little of the glaze may be reserved to drizzle over the topping for a nice presentation.”

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Reviewed: Apr. 29, 2012

OMG Great cake. I made 6 mini bundt with this recipe..so moist. Changes I made were..I only used 3 tablespoons of liquoer in glaze and topped it to 1/2 cup with chocolate milk because I was afraid it would taste too boozy. So glad it did. Used kaluha in the cake and Cafe Noir for the glaze. Definatley a do over dessert

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Cowgirlroutley

Reviewed: Feb. 3, 2012

I love dense cake... this is awesome! I didn't have enough cocoa powder, so I supplemented with a package of chocolate pudding mix. SO GOOD!

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Reviewer:

sarah26

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Reviewed: Jan. 16, 2012

Made this GLUTEN FREE. It is so good! Our family is gluten free, so I used a gluten-free flour mix (one that's sold as a bread baking mix--it does not have yeast in it) in place of the flour. I used the chocolate syrup instead of the liqueur, and added an extra spoon of instant coffee to the coffee/water/choc syrup mixture to make it extra-mocha-y. It is FANTASTIC.

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Luci's Momma

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Cooking Level: Intermediate

Reviewed: Jan. 13, 2012

The cake tastes great, but the coffee flavor was definitely lacking. It just tasted like chocolate cake with Kahlua. Not that there's anything wrong with that! :)

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Reviewer:

Mary

Cooking Level: Intermediate

Reviewed: Dec. 30, 2011

When applying the glaze, have your cooling rack over a piece of waxed paper, the glaze will run off the cake and on to the waxed paper. You can then scrape the glaze off the waxed paper and pour it over the cake again for better coverage.

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Reviewer:

Patti Niswanger

Reviewed: Aug. 23, 2011

This turned out really great. Definitely going to make it again, but will be a bit more careful with how much I taste the batter.

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hermelanieways

Reviewed: Jul. 18, 2011

Excellent bundt. Super moist. I made a chocolate mocha ganache to top it with. It was a huge hit with my family.

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Reviewer:

Katarina

Cooking Level: Professional

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: May 23, 2011

Very moist, dense and yummy... only thing I did different was added more instant espresso powder and covered it in milk chocolate ganache along with the glaze.

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Reviewer:

megalex

Cooking Level: Expert

Home Town: Newport, Vermont, USA

Living In: Lake Worth, Florida, USA

Reviewed: May 18, 2011

I haven't yet made this cake, but I definitely will! For the person(s) concerned about the holes poked in the cake, it may look a little nicer if you use one of those long, thin, wooden skewers used for making kabobs. That might make it look neater. Anyway, once the cake is cut, no one is going to be looking at the top of the cake when a slice is layed on a plate!

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