AHii was wondering what flavour simple syrup most people use on their chocolate cakes to add that extra bit of moisture and boost the flavour? Iv read that some people use kahula but im afraid that it will leave a strong coffee taste. Has anyone had any experience with this? Thank you

i've used godiva chocolate liqueur, grand marnier, southern comfort, jack daniels, dark/light rum, coconut rum, etc.

i like coffee flavor injected into chocolate -- you might to try some triple sec in there to orange-ify it and tone it -- chocolate + coffee + orange is ridiculous -- 

best to you

AI should have said that I still want just a chocolate flavoured cake and not eg a chocolate orange or mocha cake. Thank you K8 :)

AYou can just use an unflavoured simple syrup which won't interfere with the flavour of your cake, or if you want a chocolate-flavoured liqueur, you could use creme de cacao - mmm, now I want a cocktail!

AI see what you mean but that little bit of flavor becomes a nuance -- it does not become a strong flavor of the cake unless you use too much in which case the cake would be mushy-- it's a flavor enhancer/elevation -- so winniemog has some great ideas and to add to that -- use vanilla or almond or butter flavor oil, cream cheese oil, etc.

and you control the amount of flavor too -- make it real mild if you want