I was thinking of making a coffee version of Rose’s Lemon Glow Chiffon Cake, and I wanted to see if anyone could see any potential problems on the surface:
1. omit the lemon juice and sub water;
2. use hazelnut oil (no silicates) instead of safflower oil
3. use espresso powder based upon about a 3x batch of the coffe chiffonlettes—combine the quantity of espresso powder from both the cake and the syrup and add it to the cake (since I don’t plan to syrup)—does that seem like that would work? I wasn’t sure if I should include the weight of the syrup when I judge the espresso amount. The chiffonlettes use 3.5 tsp powder per batch, including syrup. If you don’t consider the weight of the syrup, that would be nearly 3T. for a 10 cup tube pan. If you do include the weight of the syrup, it would be more like 2-1/4 T. for a 10 cup tube pan. I couldn’t find something coffee flavored that wasn’t also syruped as a refernce point.
4. frost with mocha whipped gananche
5. I’d like to involve the Khalua somehow—maybe just sprinkle it on the final torted cake (I plan to cut teh tube pan cake into 2 or 3 layers) or add it to the mocha whipped ganache—wasn’t sure if either could cause a problem.
6. I could also use the Guilt Free Chocolate Chiffon and add the espresso powder as an alternative—it might ‘pump up’ the chocolate flavor, which I have read is somewhat light. I’d probably use hazelnut oil there, too.