Welcome to the Cake Decorators Q&A

On Paul’s Chocolate cake recipe, are the dry ingredients sifted? He doesn’t specify it in the video.

Thanks!

Paul doesn’t specify whether he sifts his ingredients however, as a rule of thumb it is always best practice to do it. Sifting flour or cocoa powder ensures there are no lumps or any other foreign bodies in the ingredients. It also helps to combine ingredients together nice and smoothly. Some schools of thought even believe sifting helps incorporate air into dry ingredients which in turn helps with the rising process. What ever the belief it’s a jolly good idea to sift!.