I use (and love) the classic 1950's Betty Crocker recipe with 2 cups flour, 7 eggs (6 yolks), 3/4 cup water, 1 1/2 cups sugar, 1/2 cup vegetable oil, etc. to make a plain vanilla chiffon. But an uncle is turning 75 this weekend, and he loves mocha, so I want to make him a Coffee Crunch Mocha Chiffon Cake. I;ve seen an internet recipe with 1/2 cup cocoa and 1 teaspoon instant coffee added to the water, but I want a distinct coffee flavor. How much coffee powder should I usem and should I cut the flour if I use cocoa?