I have a question about the recipe "Elizabeth David's Chocolate Cake" from Sara Jenkins. What is a good substitute for the alcohol?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I've never made this recipe, but looking at it, the alcohol seems to be more for flavor than texture /chemical properties. You may be able to get away with omitting it, replacing it with water, or better yet, with a teaspoon or so of vanilla essence (which usually contains alcohol itself, so that's not such a bad substitute). The flavor will probably be different from what's intended in the recipe, but it won't be bad ! I do hope you get advice from someone who's made the cake though...
I would use more coffee to substitute for the alcohol.
Nancy is a trusted home cook.
If you want the fruitiness of the brandy and also to avoid alcohol, consider a high quality grape, pomegranate, cherry or cranberry juice.
One tablespoon of brandy is not going to have much influence on the flavor- notice how casual the author is about the type of liquor. You could ignore it, sub more coffee, use rum extract (not sure how alcoholic that is), use a different extract, throw in some maple syrup-really not something to worry about much.
Thanks for all the ideas!