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I love the hummingbird bakery red velvet cake and it always comes out well. I want to use it as a sponge to do each layer a different colour. Will it taste shit without the chocolate? I don't want the colour tint that the chocolate gives the sponge
I would add a little extra vanilla instead. Is it cocoa powder or real chocolate? if the former, you might need to slightly reduce the liquid ingredients as it could be too wet.
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