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A question about a recipe: Susan Miglore's Fudgy Cream Cheese Chocolate Cake

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I have a question about the recipe "Susan Miglore's Fudgy Cream Cheese Chocolate Cake" from Genius Recipes. I thought you only use baking soda when you use buttermilk so why is it baking soda not baking powder

asked by Diana Vanola Deshefy 7 months ago

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Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added 7 months ago

Baking soda reacts with anything acidic, not just buttermilk (though that's a good one!)—in this cake, it's mostly the cocoa powder.

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HalfPint
HalfPint

HalfPint is a trusted home cook.

added 7 months ago

To add to @Kristen Miglore's response,
the natural cocoa used in this recipe is not dutch-processed, so it is acidic. That's why the baking soda is used in this recipe. If this recipe had used dutch-processed cocoa then it would have needed the baking powder for leavening since DP cocoa is neutral and the baking soda (a base) would have no acid to react and create leavening for the cake.

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