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.


Lenona.