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Dutch process cocoa

Posted by jennywenny, November 25, 2009 at 6:32 PM

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?

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