Cocoa powder used for baking has only been a modern development. It wasn’t until 1886 chocolate started being added to the cake batter.
However, cocoa has been used for over 2,000 years, but mostly as a drink. Cocoa was discovered in the New World and brought back to Spain by Cortés.
It became a popular with the Spanish upper class. In fact, cocoa was given as a dowry when members of the Spanish Royal Family married other European aristocrats.
It wasn’t long before it was considered a luxury item among the European nobility. Cocoa was expensive because the cocoa beans only grew in South America.
The drink was so expensive and exclusive that it began being referred to as “the drink of the gods”
Cocoa was transformed chocolate from an exclusive luxury to an inexpensive baking product and snack over a 100-year process.
First, with discovery of how to make chocolate by grinding cocoa beans, then with a method for extracting the fat from cacao liquor which left solids that could be ground into powder, and finally, with Rodolphe Lindt creating a process for making silkier and smoother chocolate.
Lindt’s discovery made it easier to bake with chocolate. Until this point, chocolate recipes were mostly for hot chocolate, and it’s was only used in baking as fillings and glazes.
Cocoa
Cocoa adds a rich chocolate flavor and a nice brown color to recipes. It also helps balance sweetness in recipes, adds moisture to baked goods, and can be used to decorate food.
It’s used to make recipes like brownies, chocolate cake, chocolate sauce, chocolate cookies, chocolate muffins, and chocolate cupcakes. Cocoa can also be found in surprising places like cinnamon babka (just for the purpose of coloring) and savory dishes, such as chili and mole sauces.
The color can vary depending on the type of cocoa used. Natural cocoa powder tends to create a lighter color, while Dutch-processed cocoa results in a darker one.
Cocoa also adds moisture to recipes, giving baked goods a softer and tenderer texture.
Also, when combined with baking soda, cocoa’s acidity activates the leavening agent, contributing to the rise and lightness of baked goods.
Furthermore, cocoa is often used for decorative purposes. It is dusted on top of cakes, used as a coating for truffles, sprinkled over whipped cream, and to create a dusted effect for plated desserts.
WHICH TYPE OF COCOA TO USE
When a recipe calls for cocoa, always use unsweetened cocoa powder, unless specified otherwise.
This allows you to have better control of the sweetness of what you’re making.
There are three basic forms of unsweetened cocoa powder: natural cocoa powder, dutch-processed cocoa power, and raw cocoa powder.
NATURAL COCOA POWDER
Natural cocoa powder comes from cocoa beans that are fermented, roasted, processed at a higher heat, and milled into a powder.
It’s bitter with a very strong and concentrated chocolate flavor.
This cocoa powder is acidic and is often used in recipes calling for baking soda because the two react with each other to allow your baked good to rise.
This is most commonly used, and should be used, in recipes that simply say “cocoa powder.”
DUTCH-PROCESSED COCOA POWDER
Dutch-processed cocoa powder starts with cocoa beans that have been washed in potassium carbonate, which neutralizes their acidity.
Since Dutch-processed cocoa powder is neutral, it does not react with baking soda.
When baking, Dutch-processed cocoa is often paired with baking powder.
Dutch-processed cocoa powder can also be used in place of natural cocoa powder in recipes that don’t require leavening.
These include sauces, hot cocoa, frostings, ice cream, pudding, etc.
If you only have Dutch-processed cocoa powder on hand, you can substitute it for neutral cocoa powder.
Just make sure to add 1/8 teaspoon of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of cocoa powder called for in the recipe.
RAW CACAO POWDER
Raw cacao powder is different from natural and Dutch-processed unsweetened cocoa powder.
It’s pure powder from the cacao bean and isn’t nearly as processed as either natural or Dutch-processed.
Cocoa is processed at high heat, which destroys much of the nutritional benefits of the cacao seed.
Also, cocoa powder is often alkalized during processing to reduce acidity. The result is a product that’s less bitter and more soluble when added to liquids.
Cacao powder, on the other hand, is made of fermented – not roasted – seeds that are processed at low temperatures and then milled into a powder, ensuring that its nutritional benefits and its bitter flavor are preserved.
You can use raw cacao powder in recipes that don’t specify Dutch-processed cocoa powder, however it is best not to try to.
Compared to cocoa powder, cacao powder has a stronger flavor, it is not as absorbent as cocoa powder, and it is more acidic, so it will react differently with baking soda.
Sweetened Cocoa
Sweetened cocoa contains sugar and is suitable as a hot chocolate mix, but not suitable for recipes.
What’s the difference between cocoa powder and cacao powder?
Cocoa powder is made by roasting cacao beans and processing them at high heat.
Cacao powder is made by cold-pressing unroasted cacao beans. It’s often considered more “raw” and retains more nutrients.
Both can be used interchangeably in recipes.
Can I use Dutch-processed cocoa instead of natural cocoa?
Yes, but it can affect the acidity and leavening in the recipe. Adjustments may be needed for baking powder or baking soda.
To do this, simply add 1/8 teaspoon of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of cocoa powder called for in the recipe.
Can I use sweetened cocoa mix instead of unsweetened cocoa in baking?
No, because sweetened cocoa mix contains sugar. The added sugar can alter the sweetness and moisture of the recipe.
How to substitute cocoa powder for melted chocolate in recipes
Natural cocoa powder can be substituted for unsweetened baking chocolate by using 3 tablespoons of cocoa powder and 1 tablespoon of oil for every ounce of unsweetened baking chocolate.
How do I prevent lumps when using cocoa in recipes?
Sift the cocoa into the bowl to remove lumps.
How to Store Cocoa
Store cocoa in an airtight container and keep in a cool, dark place to prevent moisture absorption and maintain flavor.