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Baking Powder vs. Baking Soda in a Chocolate Cake

rockycat | Feb 4, 201507:14 AM

I'm confused now. I've been asked to convert my chocolate stout cupcakes to a full-sized cake for a birthday. I decided to check a few recipes from trusted websites and found this recipe from Bon Apetit
and this one from King Arthur

The ingredients in each are nearly identical except for the amount of sour cream used and the fact that BA calls for baking soda and KA calls for an equivalent amount of baking powder. Both call for Dutch process cocoa so I would normally assume that baking powder rather than soda is the correct choice. Both recipes, however, get many, many great reviews.

So does it, in fact, matter which leavener you use?

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