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: Jul. 27, 2009

I added the entire coffee/liquor mixture to the batter on accident, but turned out just fine (with same baking time of 60 minutes). Also used special dark cocoa. Cake turned out very black in color, but flavor was great. Everyone loved it (served a la mode). The cake had a slightly rubbery texture as one other reviewer said, but when I had a left over piece the next day, the texture was perfect. I may have covered it too soon after removing it from oven.

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dbru

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

Don't skip out on the liquor! I used Kahlua and it came out fabulously! I poured some Kahlua mocha glaze over the cake (Kahlua, some espresso, cocoa powder, and powdered sugar). Will make again.

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Michelle

Cooking Level: Beginning

Living In: Honolulu, Hawaii, USA

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Reviewed: Sep. 24, 2008

great recipe! but the chocolate flavor overpowered the mocha...next time i'll make the coffee extra strong.

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Reviewer:

rizza_reyes

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Reviewed: Sep. 14, 2008

This cake is fabulous! I took it to a family potluck yesterday, and everyone raved about it. I've made this once before with regular cocoa and I didn't like it as well. Plus, the flour stuck in clumps to the top of the cake from the grease/flour routine. This time, I made sure I bought some of the oil/flour baking spray, which worked really well. I also used the Hershey's Special Dark baking cocoa and the cake came out black, black chocolate. This type of cocoa gave the intense, rich taste I was looking for! My grandma was surprised you could actually taste the Kahlua (I used cheapo generic), unlike a lot of other cakes with liquor.

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Beth

Cooking Level: Expert

Living In: Napavine, Washington, USA

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Reviewed: May 13, 2008

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

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Reviewer:

Joy

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Reviewed: Mar. 5, 2008

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!

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Reviewer:

netka

Cooking Level: Intermediate

Living In: Oshawa, Ontario, Canada

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Reviewed: Feb. 18, 2008

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

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Reviewer:

Lady Madonna

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 24, 2008

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 :)

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jenjennjennifer

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2007

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.

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Persiacat

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Reviewed: Sep. 11, 2007

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

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LIZZY5499

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Reviewed: Feb. 19, 2007

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.

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Melanie

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Reviewed: Jan. 4, 2007

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.

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Great Scott!

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Reviewed: Aug. 28, 2006

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.

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WAVE911

Cooking Level: Expert

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Reviewed: Jul. 23, 2006

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.

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CHRISTMAS8

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Reviewed: Jun. 29, 2006

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.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: May 31, 2006

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

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MireBast

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Apr. 19, 2006

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.

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CABNOLEN

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Mar. 22, 2006

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!!!

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PABBYDOG

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Grand Blanc, Michigan, USA

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Reviewed: Feb. 16, 2006

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.

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