This recipe was GREAT...everyone LOVED IT...So thanks for the recipe

I made this cake for an office birthday. It was a huge hit. I omitted the 1/2 cup of coffee and used a full cup of coffee flavored liquor (Kahlua) instead. I made chocolate glaze from this site to pour on top...everyone enjoyed it very much!

I didn't have any coffee liqueur, so I just used Jack Daniels. SUPERB.

This was AMAZING!! I'm not even a huge coffee fan, but this cake was so moist and chocolate-ey that i could not resist it!!! yum yum!!! And the coffee liquor gives it a nice spike :)

This is an incredible cake. It is always moist and never lasts very long. I tend to skip the glaze as the cake just does not need the extra moisture.

Made this for a Girls' Night out party and it was EXCELLENT. Wonderfully moist and awesome flavor. Will definitely keep recipe for repeated use!

The recipe produced more batter than necessary and the cake baked over the top of the pan. I was concerned at how soupy the batter was. 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.

This cake was fabulous! I made it for my boyfriend's golden birthday and the entire cake was gone within 15 minutes. My only real regret is that I should have made 2(: Even his uncle who was on a strict diet couldn't resist 2 pieces! I used 1.5 cups sugar and the non-alcoholic version. Any more sugar would have been unnecessary really. Also, next time I plan on using part espresso rather than just the strong coffee, because there wasn't much of an aroma or coffee essence to the cake. It was still wonderful, but I would love a stronger coffee presence. I didn't put all the glaze on the top, because it seemed to be drowning the cake. It was still a billion degrees from the oven, and I had to get to the party, so it just totally sucked up all the glaze. I would actually put it all on next time, because that honestly made the cake. You will be very proud to serve this cake no matter if you make it as directed or alter it to your taste.

Wow...I can't stop eating it! And I didn't even bother making the glaze. I kept everything else pretty much the same except sugar, I lower it to a little less than one (white sugar) and a half (brown sugar) cup instead of 2 cups. Everyone in my family agrees that it's just the right amount of sweetness. I use espresso for the coffee and use Godiva Praline liquor because I ran out of Bailey. I divided in 2 loaf pans and baked about 45 minutes. Beautyful dark chocolate color and so moist! I hope I can somehow adapt this for non-alcoholic chocolate cake version. Thank you so much for the recipe.

After reading the reviews I had high expectations from this recipe, but I was disappointed. The cake had a weird texture to it, almost rubbery. (A disclaimer -- since I just wanted to try this I only made half a recipe in a 6-cup bundt, but based on that trial I don't think I'll use this recipe again.) For me there was also something off in the balance between the coffee, liquer and cocoa, though my colleagues liked it well enough. We had it a la mode and the vanilla ice cream saved the day.

Moist, very sweet, and very strong flavor (both coffee and alcohol). One of my guests suggested that it would be better served in a glass! Personally, I like Amaretto Cake better because the flavor is less overwhelming.

Made this at Xmas time for the teachers at my daughter's school. They've been asking for another one ever since!

Finally a chocolate cake that doesn't taste of baking soda and is nice and fluffy like a chiffon cake! Bf said the coffee flavour is too strong but as this is a personal thing, I'm still giving this a 5-star! The only difference is that I used an angelfood cake tin as don't have a bundt. This cake should really change its name, it is more of a chiffon cake than a bundt.

This cake was absolutely delicious. I used the chocolate syrup vs. coffee liquer. I also added a 1/2 c. chocolate chips to batter. Yum Yum!!!

Thank you so much for posting this. I made mini bundt cakes with this recipe and added chocolate chips and they were a hit. I am thinking of making my own coffee liquor and using it next time I make this.

Fantastic just the way the recipe said!

This was a really nice treat. I love coffee in just about anything. I served this with a chocolate syrup and coffee liqueur drizzled on the plate.Topped it with almond flavored cool whip.( a few drops of almond extract in coolwhip)Garnished with chocolate covered coffee beans. The quests loved it!

very yummy! ^^ i love the softness of the cake. For those who doesnt like sweetness much, you should put half the sugar amount. Also, the taste of choco-coffee was a little strong. But it's a great receipe! thanks!