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asked July 18th 2019

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?

Many thanks

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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.

Baking 101: Natural vs Dutch-Processed Cocoa Powder