I had most of the ingredients for this already so decided to try it despite the reviews. I opted to bake it in the oven instead though. In a 13x9 glass dish, it took about 50 min at 350 deg. I agree with the reviewer who said the texture is between a cake and mouse. The batter is very wet and thin so the chocolate chips just sunk to the bottom but it still tasted good! The cake did crack and wasn’t the prettiest - I’m not sure I’d make this for company. Someone else also mentioned that there was too much of a coffee taste and not enough chocolate but I really liked the taste. It tastes exactly like the name of the cake to me which is one reason I decided to try it because I love coffee and chocolate flavors together. If you’re looking for a super sweet chocolate cake, this is not for you. I’m sure adding the ice cream or whipped cream would sweeten it.
Took way way longer than the time given. It was still soupy at 1 1/2 hours.
I was hesitant, given the ratings, but with a couple of tweaks, was wonderful with forks in it before I could plate it! The texture is a cross between standard cake and mousse. My adjustments: I used chocolate cake mix, did not add cocoa. I used hazelnut flavored coffee. After pouring half of batter, I sprinkled couple hands of semi sweet chips. I then sprinkled a layer of dry cocoa over surface of batter. I added rest of batter and repeated the chips and cocoa. It baked on high for 1.5 hours. I removed lid and sprinkled chopped nuts over the top, along with a few chips. I recovered and baked it on low for another 45 minutes. It looked set so I turned off and removed lid to avoid condensation while cooling. Next time, I will use a combination of chocolate and caramel chips. I used the non-stick aluminum foil. During baking, I kept the lid locked on to keep heat inside.
This recipe took 3 hours to cook. After tasting, I ended up throwing it away. I agree with the other reviewers that it was not worth wasting ingredients and 3 hours of waiting for it to cook. Too much coffee, not enough good chocolate taste.
I have to agree with the two reviewers above. I wished I had read their reviews before I tried this recipe. After 2.5 hours on high in crock pot it was still a muddy and gooey mess. It also tasted terrible. Southern Living Kitchen needs to re-test and reevaluate this recipe and either revise it or delete it from it’ s library.
This thing was terrible! Like the other reviewer said, it took way too long to cook, for one. I kept leaving it in longer and longer, checking the center which stayed gooey. I finally took it out and it was rather messy to look at, even though I tried to make it look presentable. Then it didn't even taste good! It wasn't sweet enough and was just blah chocolate. And I love chocolate. But not this. I would never use this recipe again nor recommend it to anyone else.
While this was delicious, 1 1/2 hours in the crockpot on high was nowhere near enough time! I had to put it in my oven to get it cooked enough to serve for my guests. I will make it again, but I am going to allow at least 3 hours (though it may be done a bit before that).