Baking
Baking with unsweetened cocoa powder: natural vs Dutch-process, leavening and tested bakes.
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Black Cocoa Powder: What It Is, How to Bake With It, and How It Compares
Back to the Cocoa Powder Guide Black cocoa powder is cocoa that has been heavily Dutch-processed, alkalized far beyond a regular Dutch-process cocoa. Alkalizing raises the…
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Natural vs Dutch-Process Cocoa Powder: What Alkalizing Changes
Natural cocoa is acidic and reacts with baking soda; Dutch-process cocoa is alkalized, darker and milder. What alkalizing changes, how to read the label and when…
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Baking with Cocoa Powder: Leavening, Ratios and What Goes Wrong
Cocoa powder is part of the chemistry in most chocolate bakes. How leavening works with natural and Dutch-process cocoa, conversion ratios, measuring, blooming, and the mistakes…
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Fudgy Cocoa Powder Brownies (No Melted Chocolate Needed)
A one-bowl brownie recipe made with cocoa powder instead of melted chocolate, plus the three things that decide fudgy versus cakey and how to get a…
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Best Cocoa Powder for Baking: Natural vs Dutch, and What to Look For
How to choose cocoa powder for brownies, cakes and cookies: natural vs Dutch-process by recipe, what separates a good baking cocoa, and where a better cocoa…