I tried that cake today, and was very impressed with how it came out.
It is not very moch-y, but it is VERY good and the consistency is not
too far off regular (with fat) cakes. I would cut down the coffee to 1/2
cup -- I didn't add all the liquid because it seemed too runny. I also
cut the sugar to 2/3 cup and liked it that way. Finally, I baked it in
an 8" (I think) round pan. Probably a 9" works just as well too (mine
is a little high -- definitely cooked through in 37 minutes).