- Joined Dec 24, 2015
Wanting to make a espresso flavored cake(batter) , I'm looking for some recipes, helpful Insight..
How much espresso powder? I know it varies by taste, but would be a good starting point
I've tried various instants but the freeze-dried flavor always comes through unless the product is very complex with other flavors. I hate to add to the complexity of a recipe, but this worked very well for 2 types of buttercreams, and I've thought of using it for a basic cake flavoring:Wanting to make a espresso flavored cake(batter) , I'm looking for some recipes, helpful Insight..
--- Caterer friend said I left out important point: the coffee-milk-concentrate must be cool before adding to especially an Italian meringue type buttercream where heat is already a problem. And I should add that a similar water-based concentrate can be diluted 1:1 with standard heavy syrup to make a dark colored but clean flavored brushing syrup for the insides of any dry Genoise type cakes.
My solution for a delicate coffee buttercream: (based on 'normal' being 24g coffee to 16oz water) Make a minimum 4x to maximum 8x concentrate, using milk at 195dF instead of water. Best results I had were with a standard French presse pot using a dark French or Italian roast. Use this concentrate as the liquid in the recipe.