I want to make a mocha cake. I've been making the WASC cake, but using a chocolate cake mix and no almond flavoring. I added 2 T. of instant espresso powder to the water, let it dissolve, then mixed it in with the other ingredients. The batter tasted wonderfully chocolate-y coffee-y. The cake bakes fine, but the coffee taste is gone.
Would it work to bake the cake without the coffee, then brush the baked layers with strong coffee, kind of like a syrup? I think it would, but thought I would ask the pros in case it would make a big squishy mess!
I'm doing the cake for a co-workers 30th b-day next week...mocha cake with raspberry mousse filling and chocolate buttercream. I'm doing a fondant bow (my first!) to put on top.
Thank you! 
maybe you could try replacing some (all?) of the liquid with cooled coffee? And the instant granules.
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