I know that you are supposed to follow the recipe exactly when you bake, which is why I think I'm a pretty good baker, but this recipe got off to a rough start just from gathering ingredients. The first problem was that I couldn't find instant espresso powder, so I just bought some instant coffee. The next change was that I already had regular pastry flour (that I rarely use) so I didn't want to buy whole wheat pastry flour. The final change we made was using vanilla nonfat yogurt instead of plain (in case there was extra I wanted it to be edible.)
Once the ingredients were gathered, I promptly spilled a lot of cocoa powder all over my mom's kitchen table. Next time I will not try and pour it, I will get a spoon. My mom asked if she should leave and I said no as long as she doesn't mind watching me make a mess out of her kitchen. For the wet ingredients we mixed a tablespoon of instant coffee with a tablespoon of hot water and it instantly made the kitchen smell wonderful. I do not drink coffee, but I sure love the smell! We started pouring in the yogurt and realized that we were about half a cup short (apparently I had mistaken weight ounces for fluid ounces, oh well) so I substituted half a cup of sour cream. The batter was delicious. The coffee was there but not overpowering.
The recipe called for the cake to be baked in a 9 x 11 pyrex dish, but I wanted to do rounds so we compared baking times on the back of a cake mix box and came up with a good estimate.
With all of these changes, you would think that the cake wouldn't turn out well (believe me, I was worried.) In actuality, it turned out moist and perfect. We let the cakes cool and then covered them overnight to await decorating the next day.