I want to adapt Rose’s Chocolate Cream Glaze to incorporate the espresso powder and Kahlua as listed in the variations on the buttercreams. This will go on a Classic Genoise which will be flavored with Kahlua flavored syrup. Since the espresso requires one tablespoon of hot water, and the Kahlua can be 2 to 4 tablespoons, this strikes me as a lot of fluid to be adding to the glaze. The recipe itself only admits the addition of 1 tablespoon of Cognac. Should I reduce the cream? (and does my intention sound reasonable?)
In retrospect, this is probably an excessive quantity of coffee flavor in the glaze, since the recipe is about half the quantity of the buttercreams. I may stick with just the tablespoon of espresso powder dissolved in the cream, and ditch the Kahlua.
yes, i have been using the Killer Kahlua Chiffon Cake mocha glaze from Melting Pot, includes instant espresso powder, dark chocolate, and kahlua. i love it.
includes instant espresso powder, dark chocolate, and kahlua. i love it.
This is about the first time I’ve seen the name of a recipe that I can’t actually find via Google. But that sounds pretty straightforward. I just added a Tb of espresso powder to the cream and a capfull of Kahlua. I won’t know how well that worked until this evening.
(This is the first Genoise that I actually carried forward to completion, with the full syrup application and icing. The quantity of syrup seems huge, but I’m trusting the recipe.)
(This is the first Genoise that I actually carried forward to completion, with the full syrup application and icing. The quantity of syrup seems huge, but I’m trusting the recipe.)
Charles, the syrup amount seemed excessive to me too at first, but always trust Rose - it is the perfect amount.
Charles, the syrup amount seemed excessive to me too at first, but always trust Rose - it is the perfect amount.
You are so right. The cake was a magnificent success…many said it was the best cake they’d ever had. The inside was moist and delicately flavored; I was afraid the ganache glaze wasn’t sweet enough, but when combined with the sweetness of the cake, it was just right.
Congratulations, Charles! Glad to hear your genoise worked out well, it’s such a lovely cake, my favorite category from TCB.
Julie: I simply had no idea what a Genoise was like. To my knowledge, I’ve never eaten one. The test cakes I had made previously had not impressed me, but then I had completed them to full cakedom, either. BTW, I used CI’s technique for incorporating the flour…just dumping it in at the end of the beating cycle, with the mixer on its lowest speed. It worked quite well and the cake achieved full height.
technique for incorporating the flour…just dumping it in at the end of the beating cycle, with the mixer on its lowest speed. It worked quite well and the cake achieved full height
But that sounds pretty straightforward. I just added a Tb of espresso powder to the cream and a capfull of Kahlua. I won’t know how well that worked until this evening.
