Dutch-processed cocoa powder and baking powder proportion
Hey guys! I’ve been trying to bake a chocolate cake, it rises quite high then when it cooled, it seems to sink in the center and becomes quite densed. They key ingredients that I want to seek advise:
2 cups of flour
1/2 cups of Dutch-processed cocoa powder (Valrhona or Belcolade)
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I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
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John, New Englander turned Cali dude