Dutch-process cocoa powder is often used in hot chocolate mixes which are often rich in texture but softer in taste, while an extra decadent chocolate fudge cake might benefit from natural 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.

Dutch-process cocoa dissolves more easily into an egg white batter and has a deeper, reddish-brown color, so the cake will look more chocolaty than it would with natural cocoa powder.

4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

Go behind the scenes at the L.A. Times Test Kitchen. You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest.Email Noelle at [email protected].. Devil’s food doughnuts ...

Can I substitute regular unsweetened cocoa powder for Dutch cocoa without any changes to the recipe? This is actually a very common question that we hear people ask all the time. The simple answer ...

Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types ...