I was pleasantly surprised to find that Medaglia D'oro, the recommended instant espresso, had an OU kosher certification.
As usual, I mix the genoise right in the pot with the hand beater.
I made a double recipe as Rose's syrup and ganache recipes she includes are too much for one cake layer.
The "Ez Man" got to the very last cup of Wondra flour I had laid out for Mis en Place. I was not sure how cake flour would do for the genoise as I had never tried it without Wondra. It worked fine, tasted fine and only had some small flour pellets that were almost not noticeable. Aside from that it got a nice height and good texture. This cake got a nice brown color!
Chocolate and espresso powder.
This cake was nice but not as yummy as the coffee chiffonlets. The ganache got a bit grainy but I really think it had to do with the lower quality chocolate I used, rather than the amount I mixed it. I was pretty careful not to over-mix and I have had the graininess issue with this chocolate when I make ice cream with it. It had a great flavor though!