I recently made a chocolate cake by the Cake Bible with Rose Levy Barabaum. This recipe's levening agent was just eggs and baking soda, no baking powder.
I know I followed the directions correctly, I am not a amature baker. The result was less than desireable in my opinion. Fresh out of the oven the cake was okay, but as soon as it cooled the next day, it was so dense and on the dry side.
Then I sort of recalled in the past when I baked with only baking soda, I got simliar results, flatter than baking powder cakes.
Is it something I'm doing? Or is that just the MO of a baking soda levened cake?
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