Who put the devil in the Devil’s Food Cake? Choclatique did!

For the most decadent chocolate desserts and confections you must use the finest quality, premium cocoa powders… Choclatique cocoa powders are highly recommended.

The Role of Cocoa Powders in Cakes

When cocoa powder is used in cakes alone, it imparts a full, rich chocolate flavor and dark color. Cocoa powders can also be used in recipes with other chocolate ingredients (unsweetened, dark chocolate or chocolate ganache) for improved texture and smoothness of flavor. This combination produces a cake with a more complex and intense chocolate flavor than if the cocoa wasn't present.

Many recipes call for sifting the cocoa powder with the flour. We suggest combining the cocoa powder with a small amount of boiling water or coffee to develop the full flavor of our cocoa powders. Give it a try, it makes a difference. Simply substitute some of the liquid in the recipe with boiling water or hot coffee.

You may notice that more butter and a leavening agent are used in recipes containing cocoa powder. This is to offset the cocoa powder's drying and structural effect in cakes.

There are three types of functional unsweetened cocoa powders: natural (Choclatique Unsweetened Natura Cocoa Powder), Dutch-processed (Choclatique Unsweetened Red Cocoa Powder) and ultra Dutch-processed (Choclatique Black Onyx Cocoa Powder)…the latter being used more for a coloring agent than for flavor. It is best to use the type specified in the recipe as the leavening agent used is dependent on the type of cocoa powder. Some people prefer using Dutch-processed cocoa as a slight bitterness/saltiness may be tasted in cakes using natural cocoa and baking soda.

Due to the differences between Choclatique Natural Cocoa Powder and Choclatique Red Cocoa Powder, never substitute one for the other in recipes without making these adjustments:

• Substitution for 3 tablespoons (18 grams) Red Cocoa Powder: 3 tablespoons (18 grams) Natura Cocoa Powder plus pinch (1/8 teaspoon) baking soda
• Substitution for 3 tablespoons (18 grams) Natura Cocoa Powder: 3 tablespoons (18 grams) Red Cocoa Powder plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar