Maureen's Mocha Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 10, 2012
I used Bailey's Mint chocolate liquor, as what was on hand. The cake was a "little" dry, because of the burn off, of the alcohol. The frosting recipe was off... it was way too thick, so I ended up mixing in a 1/2 cup of butter and more coffee to the right consistency. Over all the flavors were present.
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Cooking Level: Expert

Home Town: Danbury, Connecticut, USA
Living In: Suffield, Connecticut, USA
Reviewed: Mar. 13, 2007
I made mocha cupcakes, and they were really good. I didn't use coffee liqueur, but I used a Dutch chocolate liqueur, and it was very tasty. They weren't dry at all, but this is probably because I checked them quite frequently, since I didn't know how long they should cook. I'd definitely make it again, especially for one of my vegan friends!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Chicago, Illinois, USA

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Reviewed: May 15, 2006
This was just ok. The cake had a nice flavor, but was very dry. The frosting was good, but it needed a lot of tweaking to get the flavor/consistency right (I just kept adding a little more of everything until it seemed right). I don't think I'd make this again.
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