Genoise is always soaked with a sugar syrup to moisten cake and add flavor.
- Yield: Makes 1/2 cup
Source: Martha Stewart Living, February/March 1992
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablespoons instant espresso granules
- 1 tablespoon Kahlua (optional)
Combine all ingredients in a small saucepan over low heat and bring to a boil. Set aside until ready to use.