I have a question about the recipe "Tiger Cake" from Alice Medrich. What would happen if I use Dutch processed cacoa? That's what I have at the moment. Can I add some acid (e.g. lime juice)?
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Community Editor at Food52
In the comments of the article for this cake, someone asked a similar question and Alice Medrich said: "Alas, dutch cocoa does not taste good in this cake....wait until you have the right stuff!"
Thanks. I must have missed that.
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