Dutch process cocoa

So I just got a giant 25lb box of giradelli cocoa, and its dutch processed. I havent used it before. I followed my favourite 'cake bible' chocolate cake recipe and, as instructed, omitted the baking soda. It didnt rise as much as usual.

Any tips? Should I be using more baking powder instead?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: