PJ, I've noticed a lot of recipes for chocolate cake include espresso powder, which I never have since I don't drink coffee. Would this cake work well without espresso powder? Should I add more cocoa powder to compensate? I've already ordered my KA sour dough starter, so your little plug worked. Now, time to bake!
Becca, just leave it out - it's there strictly for flavor. Espresso powder enhances chocolate flavor just like vanilla does... - PJH
September 11, 2008 at 1:29pm