I have a question about the recipe "Chocolate Bundt Cake" from KelseyTheNaptimeChef. Can i substitute normal cocoa in place of Dutch process cocoa? and can i use any other cake tin like 8"round or square instead?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Merrill is a co-founder of Food52.
Other people have used non Dutch process and said it works fine. If you use another type of pan, you may need to adjust the baking time accordingly -- just keep an eye on it.
Big change begins with small habits.
Cut Down on Kitchen Waste
Marcella Hazan’s *Other* Tomato Sauces
Get Set for the Best
ALDI Groceries We Love
Stock Up on Essentials