PJ Hamel, post author

February 4, 2018 at 3:19pm

Diane, that sounds right to me. I suspect there are other "acid" type ingredients in your cake recipe - maybe brown sugar, yogurt or sour cream, vinegar, or similar? - to help balance and react with the baking soda. Adding natural cocoa to the mix (in place of Dutch-process) will, I suspect, simply help the rise a bit without upsetting the balance of flavors. Good luck - PJH@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.