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Paul’s moist but firm choc cake
I've only got Dutch processed cocoa. Ie. alcalized... Anyone tried his recipe using this, if so did you change the leavening/raising agent?
If not, how did it turn out?
Hi Caroline Meeuwissen-Hollings
Here is a really good article about the differences between Dutch processed and natural cocoa powder as used in baking. I hope it helps to answer your query.