Dearest baking chowhounds,
I am a complete newb in the kitchen and would like to attempt this cake this evening: http://chocolatecoveredkatie.com/2014... (why this recipe? Because it uses the one pan size I own, does not have any hard to find ingredients, and does not require a mixer. If you have another super easy chocolate cake recipe that fits the bill, I'd be glad to hear it).
I would like to replace the water with brewed decaf coffee. The person I'm making it for can't have real coffee but loves the taste, and I'd like to amp up the chocolate flavor. Is this going to have adverse effects on chemistry/texture? I'm guessing decaf is way more acidic than water, but I have no experience as to how this will effect the final product.
Thanks for any insights or tips!
Btw, I don't need it to be healthy or vegan, so I'm using real sugar, full fat Greek yogurt, and knowing me probably extra chocolate chips. I really only picked the recipe for its ease.