Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I use 1/2 tsp of espresso powder in chocolate baked goods.
I make my own using used espresso puck, on foil on baking sheet in 200° oven until very dry, not high temp or it will scorch...cool, then grind to fine powder, store in airtight container.
Location: The place where the road & the sky collide
23,814 posts, read 34,725,598 times
Reputation: 10256
One of my aunts made a chocolate cake in the 50s and 60s. It used a small amount of instant coffee in both the cake and frosting. You didn't taste the coffee. I don't have the recipe, but I remember seeing it done with a partial teaspoon from the table.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.