How we use your email address America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. In this recipe either type will work as the raising agents are a combination of baking powder and bicarbonate of soda (baking soda). If only bicarbonate of soda is used in a recipe then it would be best to use the natural form of cocoa as its acidity is needed to react with the bicarbonate of soda so that the cake rises. Our pick for the best cocoa powder is the Hershey’s Special Dark Baking Cocoa. While it is a specialty baking cocoa, it can also be used in a wide range of beverage recipes. Besides, it is a healthy cocoa powder option as it is sugar-free and fat-free. Cocoa Powder FAQs Which is better, cocoa or cacao? It depends on what you are looking for. Most cocoa powder can help make foods delicious and chocolatey, but not all cocoa powder is meant for every recipe. When taking a jaunt down the baking aisle, you may notice two types of cocoa powder overwhelming the shelves: Natural (non-alkalized) cocoa powder (a.k.a. regular unsweetened cocoa powder) and Dutch process (alkalized) cocoa powder. Cocoa powder, with its rich flavor, has always been an ideal choice for mouth-watering desserts or steamy cup of hot drinks for chilly days. Beside from being a tasty dessert, cocoa powder is proven to have several health benefits as well. And the best cocoa powder is… While none of the cocoa powders we tested will bake a bad chocolate cake or cupcake, our panel of tasters agreed that No Name is the best for baking. Saffitz’s—and the BA Test Kitchen’s—favorite brand for Dutch-processed cocoa powder is Guittard’s Cocoa Rouge. It has complex, bitter tasting notes and yields a smooth flavor when baked
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