Lining the pans – I have a good post about making quick, easy parchment circles for lining your pans! Check it out here
Espresso Powder – I have been able to find this in my local grocery store, but if you don’t have it on hand, replace the boiling water with one cup of boiling brewed coffee. Instant coffee will do in a pinch, but I don’t recommend it. Better to just leave it out.
Combining Ingredients: Time-saving Tip – Measure out your water into a microwave safe measuring cup and put in the microwave. When you’re ready to mix your batter for 2 minutes, set the microwave to heat the water for 2 minutes and when the microwave stops, your water is hot and ready and you have already beaten your batter long enough!
Baking time – your mileage may vary here, depending on your pan size, your oven, etc. Start keeping an eye on the baking around 25 minutes in. You’ll know when your cake is done when it bounces back when you gently push on the middle. And then of course, the trusty tooth pick method. A few moist crumbs on the toothpick is fine. If it comes out completely clean, it might be overbaked.