I typically add expresso powder to my chocolate cake recipes to boost the flavor (about 1 TBSP).  I've come across a few recipes that use "strong coffee".   I assume I can use the expresso powder but wasn't sure of the amount of expresso powder that would give me the equivalent of 1 cup of "strong coffee".  Thanks in advance for any advice

Brands have different strengths; I suggest starting with a teaspoon or two and see how you like the results.

Thanks.  I have a ton of the "Ferrara" brand, if anyone has any experience with that.  I am a coffee drinker, but a wimpy one, which is part of the problem.  I consider anything from starbucks "strong" so I'm not quite sure what the reference point is in the recipes :)

AI have not heard of espresso powder. Not sure if it is available in the UK . Is it a very fine grind or a form of instant coffee. I generally add Turkish grind to my cakes. As I find that most instant coffee does not have enough kick.

AEspresso is basically coffee that has been concentrated. So you can use espresso in place of strong coffee, but you'll probably need more than 1 tablespoon. For a strong coffee flavor, I generally use 2-3 tablespoons in a box of brownie mix for a really nice kick. Espresso beans are generally roasted longer as are "bold" or "dark" coffee roasts. Just add a little bit at a time to get the flavor you want, I like a lot (hence the 3 tablespoons, lols). You can also use instant coffee too (it's cheaper and no one but a coffee snob knows the difference).