+
Home Cooking

Dutch-processed cocoa powder and baking powder proportion

winzee | Feb 21, 201905:26 PM     4

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!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

You'll Have Zero Beef with These Delicious Veggie Burgers
Recipe Round-Ups

You'll Have Zero Beef with These Delicious Veggie Burgers

by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...

5 Guacamole Mistakes You’re Making
Guides

5 Guacamole Mistakes You’re Making

by Dan Koday | Guac seems simple, but there are many ways it can go wrong—hence, these tips on how to make the best...

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Recipe Round-Ups

Upgrade Your Taco Tuesday with These Fresh Fruit Salsas

by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...

The Crispiest Fish Tacos Depend on a Surprising Secret Ingredient You'll Never Guess
Food News

The Crispiest Fish Tacos Depend on a Surprising Secret Ingredient You'll Never Guess

by Amy Schulman | Esteban Castillo was raised in Santa Ana, California, surrounded by palm trees and a population that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.