My family has always added a little coffee to CCC. This was my great-aunt's innovation, long before I began baking. Although she died before I was born, her innovation outlived her. Either leftover coffee or a bit of espresso powder dissolved in water. Makes the batter richer, but does not taste like coffee at all. And we know how coffee enhances the flavor of anything chocolate. Could, I suppose, also dissolve the baking soda with the espresso powder for a double duty effort.

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