Oh oh - my cakes just came out of the oven and they didn't rise enough. Since I didn't add the baking soda, due to the "dutched-processed" cocoa, I didn't think how that would chemically react to the replaced apple-sauce, instead of the veg. oil. Does the apple-sauce have enough acid to react to the dutched-process cocoa?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.