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instant coffee for chocolate cake

post #1 of 12
Thread Starter 
Hi everyone!

I'm wondering if my chocolate cake will taste yummy if I use dark coffee from dunkin donuts or should I buy the packets from the grocery store and boil it myself. I am not a coffee drinker so I have none in the house.

Also, does it have to be hot when pouring it in the batter?

One more question...if I use 1 cup of buttermilk in my batter already, should I substitute some of that milk for coffee or just add about 1/2 cup in addition to. I'm so nervous to use coffee.

ANy help is much appreciated!
post #2 of 12
You probably don't want to add any additional liquid. You could add 1 tsp of instant espresso powder (not grounds) or 1 tablespoon of instant coffee powder to your milk that's been warmed a bit, then stir until dissolved. I wouldn't add super hot liquid to cake batter unless the recipe specifically calls for it. hth
post #3 of 12
I too use instant for coffee flavor-well, really I find it just adds a little depth to the flavor profile.
post #4 of 12
Does your recipe ask for both buttermilk AND a cup of hot coffee?

If not, and you want to add the coffee, just add instant with your dry ingresients snf keep the liquid ingredients exactly the same.

Don't sub out your buttermilk for either coffee or water. If your recipe calls for buttermilk odds are it also calls for baking soda. If you alter the buttermilk in relation to the baking soda your cake might not bake as expected.

If your recipe does call for both, you can add the instant with your dry ingredients and replace the cup of hot coffee with a cup of very hot, but not boiling, water.

HTH

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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Birthday Cakes
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post #5 of 12
Thread Starter 
The cake doesnt call for coffee at all, I was just hoping to add a little boost to the cocoa and a tid bit more moistness. So i'm guessing the coffee only adds flavor and not moistness. I will try adding instant coffee to the dry mixture. Thanks!
post #6 of 12
I use instant espresso powder too
post #7 of 12
I use the Mocha VIA from starbucks. Gives it a little extra chocolate with the coffee. Plus you don't have to warm up your buttermilk, it dissolves into cold liquid just fine. I use 1 packet per mix, but you can always add more or less depending on your tastes.
When life gives you lemons, make grape juice and let everyone figure out how you did it!
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When life gives you lemons, make grape juice and let everyone figure out how you did it!
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post #8 of 12
Quote:
Originally Posted by robbynjaye

The cake doesnt call for coffee at all, I was just hoping to add a little boost to the cocoa and a tid bit more moistness. So i'm guessing the coffee only adds flavor and not moistness. I will try adding instant coffee to the dry mixture. Thanks!



It won't add moistness, and you won't actually taste the coffee unless you add a big amount, but you will notice a new depth of flavor to the chocolate. My recipe calls for a cup of hot coffee and like I said, I add instant to the dry ingredients, but I have also left out the instant and replaced the coffee portion of the recipe with a cup of very strong chai tea and once with a cup of very strong orange spice tea. Both were very well received.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
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post #9 of 12
I add instant espresso powder to the dry ingredients, it realy does boost the chocolate flavor nicely.
post #10 of 12
Quote:
Originally Posted by cakeyouverymuch

Quote:
Originally Posted by robbynjaye

The cake doesnt call for coffee at all, I was just hoping to add a little boost to the cocoa and a tid bit more moistness. So i'm guessing the coffee only adds flavor and not moistness. I will try adding instant coffee to the dry mixture. Thanks!



It won't add moistness, and you won't actually taste the coffee unless you add a big amount, but you will notice a new depth of flavor to the chocolate. My recipe calls for a cup of hot coffee and like I said, I add instant to the dry ingredients, but I have also left out the instant and replaced the coffee portion of the recipe with a cup of very strong chai tea and once with a cup of very strong orange spice tea. Both were very well received.



Sounds interesting! Do you put the chai in chocolate cake batter or some other flavor?

I used to add the espresso powder to the dry ingredients, but then I had an instance where it didn't completely dissolve, so now I stir it into the liquid.
post #11 of 12
Thread Starter 
Well, I'm trying it today. I will buy instant coffee and put it in my dry ingredients instead of adding more liquid. that way i can keep my full cup of buttermilk and not take away moisture. thanks for your help!
post #12 of 12
Quote:
Originally Posted by Sangriacupcake

Quote:
Originally Posted by cakeyouverymuch

Quote:
Originally Posted by robbynjaye

The cake doesnt call for coffee at all, I was just hoping to add a little boost to the cocoa and a tid bit more moistness. So i'm guessing the coffee only adds flavor and not moistness. I will try adding instant coffee to the dry mixture. Thanks!



It won't add moistness, and you won't actually taste the coffee unless you add a big amount, but you will notice a new depth of flavor to the chocolate. My recipe calls for a cup of hot coffee and like I said, I add instant to the dry ingredients, but I have also left out the instant and replaced the coffee portion of the recipe with a cup of very strong chai tea and once with a cup of very strong orange spice tea. Both were very well received.



Sounds interesting! Do you put the chai in chocolate cake batter or some other flavor?

I used to add the espresso powder to the dry ingredients, but then I had an instance where it didn't completely dissolve, so now I stir it into the liquid.



As I said, my chocolate cake recipe calls for both buttermilk AND 1.5 cups of hot coffee. When I want to make it a Chai chocolate cake, I omit the instant coffee altogether, make up 1.5 cups of very strong Chai tea (using 4-5 tea bags depending on the brand) and add that at the end where the recipe calls for the hot coffee. I have never tried with other than chocolate cake, though I guess you could steep the tea bags in hot milk, allow it to cool and use that in a white or plain vanilla cake. Guess I know what cake I'll be testing this weekend. lol, the possibilities are endless.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
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