I'd be inclined to mix the coffee with the cocoa powder while it's still hot to "bloom" the cocoa and bring out its flavor--this will have the side effect of cooling it down, too.
Ellen - No, in fact it mixes better if the coffee is let cool to room temp. And - though brewed coffee is added to cakes for flavor - a cup of instant has been known to work, in a pinch. (Please just don’t tell the cake purists on me.)
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No, in fact it mixes better if the coffee is let cool to room temp.
And - though brewed coffee is added to cakes for flavor - a cup of instant has been known to work, in a pinch. (Please just don’t tell the cake purists on me.)