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Help needed altering cake recipe

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Hi all,

I am experimenting with lightening a recipe and I've run into some trouble on my first try. The texture of the cake came out perfect, soft and moist, but the taste was a bit soapy. I would guess that this is a problem with leavening.

What I did was replace half of the butter with 1/4 the amount of yogurt and half the chocolate with dutch-processed cocoa (adding a little sugar and butter per ounce substituted for) and reduced the amount of sugar. The original recipe called for baking soda, and I did not change that (though I read that dutch-processed cocoa does not react well with baking soda) because I thought the acidity from the yogurt might be enough to counter the cocoa. I am no chemist, though, and I could really use help. Does anyone have an idea of where I might have went wrong?

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  1. that soapy taste was from the unreacted bicarb in the baking soda because there wasn't enough acid.

    1 Reply
    1. re: goodhealthgourmet

      Thanks so much. Do you think I could successfully substitute baking powder for the baking soda?