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.
Stop by our NYC HQ to celebrate spring, now through Sunday
Our Spring Pop-Up is Open Now!
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)