Hey guys! I’ve been trying to bake a chocolate cake, it rises quite high then when it cooled, it seems to sink in the center and becomes quite densed. They key ingredients that I want to seek advise:
2 cups of flour
1/2 cups of Dutch-processed cocoa powder (Valrhona or Belcolade)
1.5 teaspoons of baking soda
I read that Dutch-processed alkaloids cocoa powder, baking powder is used. Whereas if it’s natural cocoa powder, then baking soda is used to react with the acidity in the natural cocoa powder.
In this case, if I used a Dutch-processed alkalized cocoa powder (like Valrhona Cocoa Powder), what is the flour to baking powder ratio that I should use?
Is there some standard flour to baking powder ratio?
Thanks in advance!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...