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sf[_9_]

On Fri, 3 Jun 2016 12:05:04 -0700 (PDT), wrote:

> I've made this recipe many times. The layers didn't rise as much as they should have - but I made sure they weren't undercooked before I took them out. That is, they passed the toothpick test, even though they seemed a bit sticky later on, when we were eating it.
>
> Since I assume that baking soda doesn't lose its potency that easily (even though it was not in a tightly sealed container), what else could be the reason? Should I have simmered the milk/butter/chocolate mixture longer, until it thickened more, before mixing in the flour? Could the cheap brand of bittersweet chocolate have had anything to do with it?
>
> BTW, I ALWAYS sift the dry ingredients before mixing them in.
>
> Thanks.
>
If everything else is up to date, it's your baking soda. Once was
enough for me. No reason for your baking to go wrong just because
something that cost less than $1 is old. That's why I label mine on
the day I open it - use it for every cleaning purpose that comes up
and replace it after a year.

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sf