The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 8, 2009
I "accidentally" purchased a dark chocolate cake mix; not a huge fan of dark chocolate so I looked for something to "help" it out. This was a delicious recipe! I didn't have coffee liqueur, and didn't read the suggestion about using strong regular coffee until later (I'll try that next time). I substituted 3/4 cup water for the coffee. I forgot to mix in the chocolate chips and had already put the cake in the oven, so I sprinkled them on top. They sank about midway for a semi-sweet creamy center - loved it! The cake was super moist.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 9, 2009
I agree with some other posters who said the cake called for too much liquior. I used a dark chocolate mix and used just under one cup of liquior. Then I used my favorite chocolate frosting from Betty Crocker. Didn't add anything; just nuked it for 25 seconds to make it so I could pour it over the cake. I do think that beating the batter for the required 3-5 minutes is what ultimate made this cake rise so well. I didn't have a bundt pan but made an 11 inch round that was dense and moist. It would even be good without frosting and just dusted with some confectioners sugar.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 8, 2009
This is a great recipe. I loved it with the coffee butter frosting!
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 11, 2009
Yum, yum! I LOVE this cake - chocolate is one of my fave flavors...of course, when I make cakes, I use applesauce rather than oil, egg substitute for eggs, and fat free sour cream and/or puddings. My family is always fooled by the taste!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 14, 2008
Forgot the chips. Used 3 tlb oil. Used strong coffee for the cake and coffee liquor for the icing. Didnt like the texture and couldnt taste the coffee at all.
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Cooking Level: Intermediate

Home Town: Centreville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 9, 2008
I followed the recipe exactly it was decadadently delicious!
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Cooking Level: Expert

Living In: Yorktown Heights, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
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Reviewed: Sep. 7, 2008
This cake is excellent! Moist, semi-dense, rich - all of my favorite cake adjectives. I followed recipe exactly, except for usuing 3/4 cup mini chips instead of 1 cup regular. I was going to make a ganache and decided at the last minute to follow the recipe directions for the icing - glad I did! I used a dark chocolate fudge frosting with the Kahlua. We took this to a party and all of the very full guests had to have some. H didn't want to leave it and ate one more piece before we went home. I'll make this again - thanks!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 29, 2007
I followed directions to the spot and followed other's direction of reducing the oil. The texture was fabulous (soft, not too oily, spongey) but the taste was not high on my list of ever want to taste again. I will keep the recipe to manioulate for other cake flavors but I won't be making the "mocha" part ever again.
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Cooking Level: Expert

Home Town: Hamilton, Montana, USA
Living In: Camano Island, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Dec. 22, 2007
This was great! I used double strength coffee instead of liquor in the cake. It was DELICIOUS!
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Cooking Level: Expert

Home Town: Kansas City, Missouri, USA
Living In: Midlothian, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 21, 2007
2 yummy!! Wow my family loves this cake! I had to substitute a yellow cake mix for a choc. mix because I didnt have choc. I also only used 4T of oil like others suggested it was plenty. I also decreased the coffee liquer too 1/2 cup that was just right. I used the coffee butter frosting from this site, soooo much better than the prepared kind. THANKS for this rec. will make many more times.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 27, 2007
I love dark chocolate so I had to give this a try. I brought this over to a super bowl party. The first thing that popped out of everyone's mouth was, "Does this have alcohol in it?" The coffee-flavored liqueur may be a little bit too strong so you might want to hold off on it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 9, 2007
I didn't actually have a bundt cake pan when I made this so I used a round pan but it was still awesome. My family went crazy for it and my grandma always asks for it now.
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Cooking Level: Expert

Home Town: Santa Maria, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 6, 2006
This was very good. My family voted it 5 stars but I give it 4. I subbed coffee for the coffee flavored liquer. This was so super easy, maybe I should give it a 5? Thanks!!!!
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 17, 2005
I used this batter for cupcakes and they were the best!!!!!!! As suggested in a review below, I used coffee instead of liqueur and it worked great. I also used the allrecipe "Coffee Butter Frosting" to top the cupcakes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 5, 2004
It's a nice chocolate cake, but not quite a mocha. 3~4 tablespoons of oil were perfect for this cake. 1 and 1/4 cup of sour cream was also good for more moist. I rather use "coffee butter frosting" from allrecipes than prepared chocolate frosting. It was too sweet and too much chocolate. You might want to sprinkle some coconut flake or chopped nut on top for decolation. Without deco, the cake looks so boring.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 24, 2003
Excellent cake! Well, mine turned out good because I used 2/3 cup of Kaluha. Also, by accident, I read it wrong and put it 2 tablespoons of oil. Actually, that made the texture just right! Definetly making this one again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 15, 2003
Perhaps this recipe would be wonderful without this much oil. It made the cake heavy and greasy tasting. One cup of Kahlua is way too much unless you want to taste nothing but the liquer. I would recommend cutting the oil to 2/3 and the liquor to 1/2. Sorry, I won't be making this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 9, 2003
This cake is excellent! Everyone always raves about it. I had one friend who begged me to give him more after eating 1/2 of the cake! It is very rich and chocolatey and tastes great with a caramel or chocolate glaze.
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Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 10, 2002
This chocolate cake is good - not GREAT. I prefer the chocolate cavity maker cake from this site -
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Aug. 19, 2002
I've made about 3 cakes in my entire life, but I wanted to do something special for my roommate's birthday. I used one reviewer's idea of filling with the mocha cream, and it was very easy and turned out wonderfully. Thanks for the great recipe.
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