I was making a devil's food cake for my neighbor the other day - made the batter, poured it carefully in the pans and popped them into the oven. As I was putting the ingredients away, something hit me...I was putting away baking powder...did the recipe call for baking powder? or baking soda? Crap. The baking soda was tucked back in the cabinet. I didn't use the baking soda the recipe called for.
I didn't really know what this would do to my recipe. How different can they be? It was only 1 1/2 teaspoons after all. I googled it... The sinking feeling was getting stronger as I read. Better make another cake. Fortunately I still had time.
Turns out the difference is significant.
The cake below, is made with the same exact ingredients, except with baking powder. Granted this one was made with a 9" pan and the other one was made with an 8" pan, so that makes up part of the height difference. But look at the difference in color and shape. (no editing was done on these photos)
So it looks different, but how did they taste? The "good cake" was very good, chocolatey and moist. The "bad cake" was almost tasteless, kinda dryish - just not up to my high standards. I had figured we'd just eat the "bad" cake ourselves, but after tasting the cake, it ended up in the trash.
But here's the twist... the recipe for devil's food cake that I used for the retro ringers in my last post calls for baking powder and not baking soda. How could that be? Both are excellent recipes for the same kind of cake. Both have very similar ingredients.
You'll have to come back Monday to see how this story unfolds. I'll give you a hint: I'll be doing a cocoa comparison!