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You don’t have to go to great lengths to find a great cocoa powder for your chocolaty bakes. Hershey’s Cocoa can be found at practically every supermarket, big-box store and mom-and-pop grocer, and our Test Kitchen recommends that you make it a staple in your pantry.
Cocoa powder can get you flavorful but light-as-a-feather sponge cakes, including genoise and chiffon cakes, that would not be possible with chocolate. Cocoa powder can make uniquely chewy cookies, tender light meringues, and delicate wafers and tuiles. And, arguably, some of the world’s best brownies are made with cocoa powder — not chocolate!
No brag, just fact: our Fudge Brownies recipe is, quite simply, THE BEST. Unlike some brownie recipes that use unsweetened solid chocolate, this one relies 100% on cocoa for its chocolate flavor. The leavening in the recipe is baking powder, not baking soda, which means you should be able to use either natural or Dutch-process cocoa.
Baking powder is also “neutral” — it includes both baking soda (a base) and an acid, and creates its own chemical reaction once liquid is added. Thus, Dutch-process cocoa isn’t a necessary part of the recipe’s leavening process, and it's there mainly for flavor and color. Obviously, it’s best to use whichever cocoa your recipe calls ...
1 Hershey’s: Natural Unsweetened 100% Cocoa – Most Popular Cocoa Powder. 2 Anthony’s: Organic Cocoa Powder – Best Boutique Cocoa Powder. 3 Navitas Organics: Organic Cacao Powder – Best Mid Range Cocoa Powder. 4 Ghirardelli: Premium Baking Unsweetened Cocoa Powder – Best Classic Cocoa Powder.
You can always make your own hot cocoa using baking cocoa powder sweetened to taste. Why is Guittard Cocoa Rouge the best cocoa powder?
Natural cocoa powder can be substituted for unsweetened baking chocolate by using three tablespoons of cocoa powder for every ounce of unsweetened baking chocolate, plus one tablespoon of ...
Adds texture: Cocoa powder adds moisture and tenderness to baked goods. In recipes, it often acts as a dry ingredient that balances wet ingredients, ensuring the right consistency. Adds color: Cocoa powder adds a deep, rich color to desserts, enhancing their visual appeal. Dark cocoa powders, like Dutch-processed, give a more intense color.
We tried No Name cocoa powder alongside two other brands in a cupcake taste test to find out what the best cocoa powder for baking is. Here are the results.
The best Dutch cocoa powder is alkaline and dark, with a flavor that's earthy and deep. These four brands are guaranteed to make baked goods even better.