Are You Using the Right Kind of Cocoa Powder for Your Baked Goods?

From rich and gooey Double Chocolate Chunk Brownies to dense and fudgy Chocolate Loaf Cake, cocoa powder is an unsung hero in the kitchen. The finely ground chocolatey powder adds bold flavor to cookies, hot chocolate, ice cream, and more. With several types of cocoa powder found in the baking aisle, selecting the right one for your dessert can be a daunting task. Here’s everything you need to know about different types of cocoa powder and when to use them.

What is cocoa powder?

Cocoa powder is an unsweetened chocolate product made from cocoa beans. As cocoa beans are processed, the majority of the fat, or cocoa butter, is removed and the resulting dried solids are ground into cocoa powder. Cocoa powder can be used to make red velvet cakes, dust desserts with chocolatey powder, or anytime you want the complexity of chocolate without the sweetness or fat, such as in breads or sauces.

Types of cocoa powder

All cocoa powders come from cocoa beans, but the difference lies in how they’re processed. Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with other ingredients.

Natural

Natural or non-alkalized cocoa powder is the most commonly used type. It has a light brown color and bright, acidic flavor. Use natural cocoa powder in baking recipes that are leavened primarily with baking soda (like this Chocolate Party Cake), as the acidity of the cocoa powder will activate the baking soda allowing the cake to rise. Or if a recipe is unleavened, natural cocoa powder can be used to impart an intense chocolate flavor, like in this Double Chocolate Pudding.

Dutch-Process

The cocoa beans used to make Dutch-process cocoa powder are washed in an alkaline solution of potassium carbonate. This neutralizes the cocoa’s natural acidity, making it darker in color and more mellow tasting. The neutral pH of Dutch-process cocoa powder means that it can be used in recipes leavened with baking powder such as these Chocolate Pretzel Crinkle Cookies. It won’t activate baking soda in the same way that natural cocoa powder works in recipes.

Black

Black cocoa powder is ultra Dutch-process, or heavily alkalized, giving it a neutral acidity and deep black color. Black cocoa powder is used in desserts like homemade Whoopie pies and Oreo sandwich cookies to give them a dramatic black color and mild chocolate flavor.

Rouge or Red

Similar to Dutch-process, rouge or red cocoa powder has also been treated with an alkaline solution. It’s more alkalized than normal Dutch-process cocoa powder but not as alkalized as black cocoa powder. Rouge cocoa powder has a deep brown color with a reddish hue and smooth chocolate flavor.

Are cocoa powders interchangeable?

In recipes where there are no leavening agents, such as hot cocoa or ice cream, any type of cocoa powder can be used. However, in recipes where baking powder or baking soda come into play, it’s best to use the type of cocoa powder called for in the recipe to avoid sunken, flat cakes and cupcakes.

Does cocoa powder go bad?

When stored properly, cocoa powder has a relatively long shelf life. While it doesn’t go bad like most perishable foods, the quality of the cocoa powder does degrade over time which can cause the chocolatey flavor to be less pronounced. To maintain optimum freshness, store cocoa powder in an airtight container in a cool, dark, and dry spot in the kitchen. Cocoa powder can typically be stored for up to two years.