Published July 1, 1994.
While developing our low-fat chocolate cake recipe we found very little difference between cakes baked with standard American cocoa and “Dutched” cocoa. We chose water over milk or buttermilk to moisten our cake batter, discovering that cakes made with dairy had a more muted chocolate flavor.
Because this reduced-guilt chocolate cake contains less fat, it is springier and spongier than most chocolate cakes, and also not quite as rich.
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