Re: Opinions needed for Chocolate Mocha Cake

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Comments:
: I agree.  A lot of bakers add instant coffee granuals (dissolved) to their chocolate cakes because the coffee seems to heighten the chocolate flavor but doesn't stand out by itself.  I've heard others say you need to use a stronger espresso instant powder.

: I don't think that will give you enough of the coffee taste.  I make my chocolate cakes with a devil's food mix and use brewed coffee for most of the liquid, and they don't taste like coffee or mocha--just deep rich chocolate.  I think you would need to use a yellow mix and add a little cocoa and some strong coffee to make it mocha flavored.  Sorry I can't give you proportions--I've never had a request for mocha.


: My wife asked if I might make a Chocolate Mocha Cake for a coworkers birthday. She talks about it often. At the bakery we made Mocha Tortes, which consisted of 4 thin layers of gold cake, filled and iced with Mocha Buttercream. This we made by dissolving some instant coffee in a little water and folding into regular white buttercreme icing.

If I add a mixture of about a Tablespoon of the Instant Coffee granules to the cake batter for an 8" cake (a choc fudge mix),and reconstitute another Tablespoon in a little liquid and add it to Chocolate Buttercream Icing, will it give me the Chocolate Mocha flavor I'm looking for?  




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