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I keep hearing that coffee enhances chocolate so I wanted to try that. Where's the recipe asks for one cup of water I was going to do one cup of instant coffee instead.
Also since it's instant and not brewed should I lower the dosage? For example instead of 1 cup should I use one 1 tablespoon instead?
The instructions on the Folgers says I can use water or milk. If I do this I will use milk. Is that fine since the cake ingredients also asks for milk? Will all of this be to much milk going on in the cake?
I'm wary of using coffee though because as I've stated I want enhancement of the chocolate not a coffee tasting cake. I was going to make a smaller test cake,but I thought I'll ask here first to see if I'm wasting my time and should just go on ahead and add water like the recipe states.
If it were me, I’d dissolve the instant coffee granules in the milk before adding it to the batter.
I think I would err on the side of subtlety, adding perhaps only a teaspoon.
I do add coffee in liquid form or sometimes as instant granules to brownies to get that dark chocolate flavor I like. Another flavor enhancer for chocolate is cinnamon. But you want to add these things with a light hand.
Another thing to consider is if the people who will eat the cake or brownies are caffeine sensitive.
Ina Garten has a delicious chocolate cake recipe that uses coffee. I think it's called Betty's Chocolate Cake? I always used brewed coffee when I made it for customers at the bakery I used to work for.
Myself, I happen to like mocha cake, but if you don't want coffee flavor in your cake, don't put coffee in it.
Pure vanilla extract goes a long ways towards enhancing chocolate flavor. I suggest that you use vanilla instead of coffee.
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