Instant Espresso in Baking: Tiramisu, Brownies and Chocolate Cake

Instant espresso dissolves completely, so it adds deep coffee and chocolate flavor to batters, frostings and tiramisu without extra liquid or grit. It is commonly used in tiramisu, brownies, chocolate cakes and frostings.

Why it works

• It dissolves fully, so there are no coffee grounds
• It is shelf-stable and stored in a resealable pouch
• One pouch covers many recipes

How to add it

Stir it into the hot liquid in your recipe, or whisk it into the dry ingredients. Start with 1 to 2 teaspoons per batch and adjust to taste.

Tiramisu soak

Dissolve 2 teaspoons of Waka instant espresso powder in 1/2 cup of hot water. Let it cool, then dip the ladyfingers.

Brownies and chocolate cake

Mix 1 to 2 teaspoons into the dry ingredients for deeper chocolate flavor.

Storage

Keep the pouch sealed and store it in a cool, dry place.

Also see How to Make an Iced Latte With Instant Espresso and Instant Espresso vs. Espresso Powder vs. Instant Coffee.