Making cake for my husband . Recipe does no specify which type of cocoa powder. I have both. , which should I use?
If recipe does not specify and it has leavening in it (baking powder or soda), I would assume natural. Is there a picture of the cake? Is it very dark?
I would probably use natural cocoa powder for guaranteed good flavor. Dutch processed cocoa sometimes results in a darker colored baked good but it doesn't always taste better than natural cocoa (and sometimes tastes metallic)! Valrhona makes an excellent natural cocoa that tastes great and is very dark when baked. Good luck!
I agree with RachelIS. My cocoas of choice are either Green&Blacks or Cocoa Camino natural cocoa powders.
You can really taste the difference in the quality of the cocoa you use.
Please enter a valid email address.
Well played. You deserve a cookie.
It's cool to be a cooking nerd
Swing batter, batter!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.