I’m taking a stab at converting Cook’s Illustrated’s Fluffy Yellow Cake recipe to chocolate.
I need to replace some of the cake flour with cocoa powder - no worries there. I’d like to use Hershey’s (undutched) cocoa, but I’m concerned about the leavening. The recipe calls for buttermilk (1 cup) and 1-1/4 tsp baking powder plus 1/4 tsp baking soda. If I replace the buttermilk with boiling water to dissolve the Hershey’s cocoa, will I be OK using the same amounts of baking powder and soda?
Is there a rule-of-thumb for how much baking soda is used with acid ingredients? Somewhere else on the forum I think ~~FRESHKID mentioned a 4:1 ratio for leavening with baking powder vs baking soda (baking soda is 4x more potent than baking powder).
It would be great to be able to say “For 1/2 cup of undutched cocoa dissolved in water, use 1/4 tsp of baking soda in place of 1 tsp of baking powder” or something like that.
I suppose I could just suck it up and buy undutched cocoa. After all, I’ve got 5 different kinds of flour in the house, what’s 2 kinds of cocoa?