Substituting brewed coffee in a cake?
My fool-proof chocolate cake recipe calls for a cup of brewed coffee, but one of the guests at my party has a coffee allergy. I know I can't just leave that much moisture out of the cake. Should I just add a cup of water? I know the depth of flavor won't be the same, but I don't want to take a chance on an unproven recipe for my gathering. Any other ideas for a substitution?
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