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?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)