Whenever we taste a delicious slice of chocolate cake at a high-end bakery, we’re always blown away by an intense flavor that’s hard to replicate in our own kitchens. Most people assume that this is due to a rare, super expensive type of cocoa beans, but the real trick is way simpler than that. The big secret top pastry chefs swear by is just adding a little bit of coffee. The point here isn’t to make the cake taste like a mocha.