Coffee is the secret ingredient to richer chocolate cakes, enhancing the flavor of chocolate without imparting its own taste, much like salt does.
Using hot coffee in the cake batter not only enhances flavor but also allows cocoa powder to bloom, unlocking its full flavor potential for a tastier cake.
While some recipes call for cold or room temperature coffee to prevent scrambling eggs, hot coffee yields the boldest flavor and fluffiest crumb.
Home cooks can easily substitute water or milk with hot coffee in chocolate cake recipes, or use instant espresso for a quick flavor boost.
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