My family is hooked to my regular ones so i dont want to mess with the recipr. Call either store to special order one. The Best Cake Recipes 2022. You really don't need nearly as much which is good, since your stock will last longer. Do cherries come from cherry blossom trees? This means that black cocoa powder is amazing natural colouring agent, and is perfect for people with food allergies. Press J to jump to the feed. Your time is better spent EATING cookies with family and friends than slaving over decorating them. Quelle poudre de cacao est la meilleure pour faire des gteaux ? (read more about this process here). Save money by finding high-quality products at lower cost. Is soft cheese and cream cheese the same? * We do not sell or share your personal information with anyone else, ever. Join now to save favorites and get all member benefits, including over 1,300 reviews. Youd need to attempt to make it at least a day ahead, preferably longer if possible. Is dark cocoa the same as dark chocolate? This cocoa has been heavily alkalized. And if you are using a recipe without any baking soda or baking powder at all, you can swap black cocoa powder for natural and vice-versa without any issue at all. Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device, And now a word from our pies (and brownies), The Simple Sourdough Tin Loaf of Your Dreams, Five Essential New Bread Books (Yes, they are truly essential), South Georgia & South Sandwich Islands (USD $). All rights reserved. Black cocoa powder does taste differently than regular cocoa powder. Taste depends a lot on the brand you buy as well. If you are using a recipe that only requires half a cup of cocoa powder or less, I wouldnt worry either way as the amount is so little. Simple answer is, yes you sure can. She loved the bitter notes (the chocolate flavor is buried under the bitterness IMHO), especially contrasted against the sweetness of the frosting. Bridget Edwards of Bake at 350 likes cookies, and has been decorating them for over a decade and eating them for as long as she can remember. We also made a sponge using Hersheys (a very VERY common cocoa powder that is natural ernot Dutched) and then our final sponge was made entirely with black cocoa powder (think of this as super-Dutched). I love the Hershey's Dark Cocoa and pretty much use it exclusively at this point and don't notice a difference in any rising compared to the regular. Press question mark to learn the rest of the keyboard shortcuts. She is the author of True Brews and Brew Better Beer. Just how much caffeine is really in chocolate bars? Can I use normal chocolate in a fountain? This can cause your baked goods to be drier. Above, you see natural cocoa powder on left, Dutch-process on right. . (I've also been using the unsweetened regular for hot cocoa too haha, but I'm curious as to how the Dutch Process one would taste like in that capacity). You may be able to find the same content in another format, or you may be able to find more information, at their web site. In fact, as mentioned above, I would almost always say that I believe the opposite to be true. It is smooth and super dark. Learn more about the presence of the toxic heavy metal cadmium in cocoa powder and dark chocolate. I was hoping there wasnt too much a difference between them. All the acidity has been neutralized, rendering the cocoa powder completely mellow, non-bitter, and very black. Dutched powder is often darker in color (i.e. We have a hard time finding black cocoa powder in grocery stores. We make this sponge using Valrhona cocoa powder (Valrhona is Dutched but dont worry about these terminologies just yetIll explain it more below). Dutch-process cocoa, not so much. When to use natural and Dutch-process cocoas: For recipes without leavenings, such as sauces, frostings, and puddings, cocoas can be used interchangeably. Also the nutritional value as well as their characteristics are very different. If you make a positive or negative comment about a product, note whether or not you have a financial interest in the product or in a competing product. Read about when and how to use it! How to Clean Strawberries and Keep Them Fresh. Your last name and email address will not be displayed. Who wants to join me? The author of two cookie books, Decorating Cookies and Decorating Cookies Party, Bridget believes: 1.) I loved your article on Black Cocoa Powder. Think of black cocoa powder almost as more of a coloring ingredient than a flavoring oneit will turn your baked goods as deeply black as you could ever hope for. The ultra dutched aka black cocoa powder, was until recently not very common in Australia. Dutched cocoa powder is neutral and because of that, it does not react with baking soda, so its often used in recipes that call for baking powder. I use the unsweetened regular for baking, mocha lattes and hot cocoa. For example, 1/4 teaspoon baking soda is roughly equivalent to 1 teaspoon baking powder. How do I substitute cocoa for bakers chocolate? Black cocoa: Dutch-cocoa on steroids. Is club soda different from sparkling water? Start with 1 teaspoon and add up to 2 teaspoons if you need to. www.consumerlab.com/answers/is-hersheys-special-dark-better-than-other-dark-chocolate-bars-or-cocoa-powders/hersheys-special-dark/. I do not get this at all. Make sure you make it well ahead of time, as the colour of your frosting will deepen a lot. Natural cocoa powder is often used in recipes that use baking soda because the two react with each other andallow your baked goods to rise. Learn how to enable it. I think Dutch process imparts some impactful notes like a nice bittersweet candy bar, but each to his own. Starting with the dark brown frosting will allow you to use way less food color than if you start with white. Be sure to use baking powder instead, substituting one teaspoon of powder for every 1/4 teaspoon of soda called for in the recipe. If it calls for baking powder, youll want to use Dutched. Grease the cake pans with shortening, then dust them with cocoa powder just as you would cakes. To me, Dutch-process has a richer, deeper taste. It is not trying to make a statement, but it is beautiful all the same. 3.) On most retailer websites, this line appears in the description for Hershey's Special Dark Cocoa powder: "Hershey's Special Dark Cocoa is perfect to use in any recipe that calls for Dutch Processed Cocoa and can also be substituted in recipes calling for Unsweetened Cocoa.". You will risk splitting your buttercream, the food colouring would alter the flavour of your icing, and we wont even mention the stained teeth and mouth. I didn't realize that the Special Dark is a Dutch Process cocoa! I've just bought and used it for the first time in my brownies. With any recipe that is using baking soda youll want to stick with the natural cocoa powder. Warning: substituting ingredients and leaveners can get tricky, so do so at your own risk. Then add black food gel coloring to get the exact black color you want. Was there a difference between King Arthur Black Cocoa and The Cocoa Trader black cocoa? Bridget shares cookies and recipes for all things sweet on her blog, Bake at 350. Black cocoa powder is a highly processed form of cocoa powder. Lets say that, like me, you love the darker color and flavor of Dutch-process cocoa. Choosing a selection results in a full page refresh. Im looking forward to trying it as soon as I can find it.. I was trying to figure this out during the holidays and found this article very helpful. Natural cocoa powder is not Dutched it is natural (yup, you probably figured that out) and it is often lighter in color. Dutch-process cocoa is treated to reduce the acidity of natural cocoa. Learn more about the fat content in dark chocolate & milk chocolate, how much is saturated, and serving size. If youre having trouble finding black cocoa powder, you can also try Hersheys Special Dark Cocoa. Whenever a recipe calls for Dutch Process I use a totally different brand! Its not quite as Dutched as black cocoa, but will get you closer to your goal than other cocoa powders. This site is intended for informational purposes only and not to provide medical advice. The result is a rich cocoa that is darker and less sharp-tasting. If you are afraid this will happen, maybe add a heaping tablespoon of sour cream or Greek yogurt to add some fat to your baked goods. All prices were accurate at the time of publishing. Have you ever baked with black cocoa powder? Would like to try! We have been making this cake since day one (that is over 12 years in case you were wondering) every single day we have been open. Join now to add comments and get all member benefits, including over 1,300 reviews. Black cocoa powder has smoother non-bitter taste, and we think it actually tastes much less chocolate like, than the more common natural or dutched cocoa powders do. Thanks so much for this article. Its most popular in baking as a all-natural coloring agent that creates daringly dark desserts. And it makes everything else black as well. and 2. Black cocoa powder is simply a cocoa powder that has been heavily dutched or alkalised. Recipe that calls for baking powder, youre ok to swap the natural cocoa powder with black cocoa powder. Cacao powder is made from the raw cocoa beans. You can easily swap natural cocoa powder for black cocoa powder, butdoing other way around can result in a flat cake and sunken cupcakes. If you are using a recipe that calls for baking soda, go natural. While it is dutch processed, it isn't reacted to the point of not interacting with your leveners. Would appreciate some advice regarding this. Id like to introduce you to my one true love: cocoa. Black cocoa powder has been around for a while. I've used them interchangeably and never had an issue (usually cakes or cookies). Black Cocoa from King Arthur Flour, $9.95 for 12 oz Black Onyx Cocoa Powder from Savory Spice Shop, $1.50 $18 for various sizes. Perhaps the best way to illustrate and talk about black cocoa powder is to bake with it and contrast and compare it with other more common cocoa powders. Honestly, Ive never met a cocoa I didnt like, but I do love some more than others. Any kind of cocoa powder (or cacao powder) comes from cocoa beans. Cacao powder has a rich, slightly bitter chocolate taste and is great for baking and making raw desserts. It had balance a chocolate/bitter balance and elements of tasting both kid-friendly and totally adult at the same time. It contains almost no fat, which can make baked goods dry and crumbly. All-Natural (again, we will address later) but in this recipe we didnt change a thing and it didnt matter. It was very informative and straight to the point. Note: it was really hard to blind taste test this cake as the sponge colors practically scream which cocoa powder was used (and we didnt actually put blindfolds on anyone) but. What is the difference between ice cream gelato and sherbet. This subreddit is devoted to the discussion of baking, the questions that arise during the process, and requests for critiques or comments on your work! I hope that you do too. Plus, you still have some of that delicious chocolate flavor from the regular cocoa powder. Do I increase/decrease the quantity depending on the kind of cocoa powder I am using? Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Cookies are made to be eaten, not to be perfect. Black cocoa powder does taste differently than regular cocoa powder. Can you store it in the fridge or freezer? Get our test results on the caffeine content in dark chocolate and cocoa powder. The flavor is very strong! If you are using a recipe that calls for baking powder, go Dutch. -Generally speaking, Dutched cocoa powder is cocoa powder that has been treated with an alkaline solution to neutralize acidity. If your recipe has more than cup of cocoa powder, youll want to help give rise to your cake by adding baking powder. Black cocoa powder has almost no fat. When making black buttercream, the most important thing is patience. meaning if you use it in a recipe that calls for natural cocoa powder, you don't have to fiddle with the leavening agents, or add an acid to react with the baking soda ? .png)
ConsumerLab.com name and flask logo are both registered trademarks of ConsumerLab.com, LLC. Find the best products with instant access to our latest tests & reviews of over 1,300 health products. Its not quite as Dutched as black cocoa, but will get you closer to your goal than other cocoa powders. .css-pf75fd{color:#12837c;display:block;font-family:Mogan,Georgia,Times,Serif;font-weight:normal;margin-bottom:0.625rem;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-pf75fd:hover{color:link-hover;}}@media(max-width: 48rem){.css-pf75fd{font-size:1.25rem;line-height:1.1;}}@media(min-width: 40.625rem){.css-pf75fd{font-size:1.25rem;line-height:1.1;}}@media(min-width: 48rem){.css-pf75fd{font-size:1.375rem;line-height:1.1;}}@media(min-width: 64rem){.css-pf75fd{font-size:2.00879rem;line-height:1.1;}}Should You Refrigerate Tomatoes? They did come out a bit bitter though. Yes! Now the science-y part: I will be brief here as both David Lebovitz and Sally and Serious Eats have provided much more meaningful posts on the subject of cocoa powder. Were talking all about black cocoa powder today. Oh, and I leave you with one last thing to further confuse the cocoa-addled brain. Information about benefits, caffeine, theobromine in cocoa and cacoa, differences between dark chocolate and milk chocolate. (Dont tell my husband.). If your recipe calls for less than cup of cocoa powder, you can usually do an even exchange without any issues. Find out which dark chocolates are lowest in calories and contain the most flavanols, according to our lab tests. Or use 50/50 ratio of both of the cocoa powders. What flavor profile and contrast are you trying to achieve (sweet and bitter/bitter and bitter/ sweet and chocolatey)?. If you come across a recipe where you want to switch natural to Dutch, you can play around with the leavenings. I don't use them interchangeably, because I do lessen the amount of dark cocoa considerably. Good to know. Youll find that it doesnt taste as chocolately as regular cocoa powder. All the Different Types of Apples, Explained. While those clumps may be tiny, they may not come out when you mix up a batter. Create an account to follow your favorite communities and start taking part in conversations. Learn about the difference between cocoa vs. cacao, including cocoa powder, cocoa extracts, cocoa liquor, and cacao nibs. What can I use instead of black cocoa powder? So. Natural cocoa powder: Usually labeled as just cocoa or unsweetened cocoa powder, natural cocoa is light in color, acidic, and can have a sharp flavor. I have seen some people refer to Dutch-process as having more chocolate flavor. Youll find that it doesnt taste as chocolately as regular cocoa powder. Replace 3 tablespoons of Dutch-processed cocoa powder with 1 ounce of unsweetened baking chocolate, plus 1/8 teaspoon of baking soda for every 3 tablespoons of cocoa powder called for. Hersheys Special Dark: This cocoa is a mix of natural and Dutched cocoas. These are both quite high in humidity, so only store it in the fridge if you have the package sealed really well. https://www.kingarthurbaking.com/blog/2020/07/15/dutch-process-vs-natural-cocoa. Note: Always use natural cocoa for red velvet cakes. See amounts of these toxic heavy metals were found in cocoa and chocolate products tested by ConsumerLab.com. cocoa dark chocolate chocolates powders consumerlab supplements nibs flavanols absolute montezuma cacao sources It gives a deep, dark brown color to the cake. black cocoa powder is ultra Dutched) and while it has a smoother taste, I find it often tastes less chocolate-like. Colour Mill edible food dyes are super concentrated, so you need to add much less to get the super dark colour youre after. 
Get tips, tools, and healthy recipes in the Mood Foods Challenge. Whiskey: What's the Difference? Bakeds VIP cake (Blackout) made with black cocoa. When I say that I prefer Dutched cocoa, this is the one I generally use. Cacao powder is made from a dried paste of pressed cacao nibs, which concentrates that dark chocolate flavor even further. Like I said before, I've used Hershey's natural and Hershey's Special Dark interchangeably with no issue. It is a strong flavor, but the dutch process prevents it from being bitter. There is lot of confusion over the cocoa and cacao powder, as people sometimes seem to think that two of them are exactly the same. It is rich in antioxidants and may provide health benefits for the heart and brain. Another important thing to remember, when baking with black cocoa powder, is the fact that the processing makes black cocoa powder almost fat-free. It is a strong flavor, but the dutch process prevents it from being bitter. Probably the best way to see the real difference is to bake with black cocoa powder and compare it with other more common cocoa powders. Because of the dutch processing, it will not work with baking soda to make your cake rise. Natural cocoa powder is powder from roasted cocoa beans. Since cocoa powder can be acidic (natural) or neutral (dutched), always stick with the type of cocoa called for in that recipe. This content is imported from OpenWeb. Phone: 0493 058 927 (Office Hours)Email: info@cakersparadise.com.au, Monday-Thursday 9am-4pmFriday 9am-11.30am, Sign up for 10% off your first order today, October 03, 2019 For your privacy, only your first name (from your account) followed by a random number will appear with your comment. We may earn commission on some of the items you choose to buy. To substitute baking powder for baking soda, use four times the amount of baking powder to soda. Two of the more common types of cocoa powders are natural and dutched, both which are widely used in food industries. If a recipe calls for baking soda, youll want to use natural cocoa. 2.) Otherwise you will end up with a much more bitter taste. Lets talk about the different kinds of cocoain particular, natural and Dutch-processand when to use them. Related: Bitter Crunchy Chocolate Bits: Cacao Nibs, Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. Personally, I think it tasted like the 80s or what my mom made from a box mix in the 80s and this is not a bad thing, but I thought it lacked nuance, while the fans of this cake liked the fact that it tasted more chocolatey than the other two. Is Hershey's Special Dark better than other dark chocolate bars or cocoa powders? Black cocoa powder is used most often for presentation. -the Hersheys cake scored some points. If you dont have cocoa powder, you can use unsweetened baking chocolate. The answer, fellow bakers, is black cocoa powder. In general, its best to stick to the cocoa called for in a recipe. It's all I use at this point and I've had no issues! As the name suggests, black cocoa powder is much darker in colour than natural cocoa powder is its extremelyblack. Any idea where to buy fair trade black cocoa powder? It is seductive. Dark chocolate also contains sugar, sometimes a lot of sugar, and dairy. Black cocoa powder (as well as normal dutch cocoa powder) wont react with baking soda to help your cake rise. This might be partially due to the fact that we first eat with our eyes, and Dutch-process cocoa has that beautiful deep, dark color. And like magic you have nice super black buttercream with the help of a black cocoa powder! Yes! . Bitter Crunchy Chocolate Bits: Cacao Nibs. Learn how food affects your mood. Check out her website for more cooking stories. Because the acid has been neutralized, youll find this cocoa used in recipes calling for baking powder rather than soda. If youre having trouble finding black cocoa powder, you can also try Hersheys Special Dark Cocoa. Is dark cocoa powder the same as cocoa powder? 2022 ConsumerLab.com, LLC. 2021 Best Online Retailer and 2022 Best Small Retailer of the year as awarded by ACADA. The results: All three cakes had an identical rise and an identical texture. Press the space key then arrow keys to make a selection. Alkalizing cocoamakes it darker in colour,milder in flavor, and dissolves easily into liquids. If you need a black frosting (one that doesnt turn your mouth weird colors), you can make a chocolate frosting and use this black cocoa powder in place of the regular cocoa powder. Gives a much richer and decedent flavor I think. Can I substitute dark cocoa powder for black cocoa powder? Dutched cocoa powder (this also includes black cocoa powder) is cocoa powder that has been treated with an alkaline solution to neutralize acidity.
ConsumerLab.com name and flask logo are both registered trademarks of ConsumerLab.com, LLC. Find the best products with instant access to our latest tests & reviews of over 1,300 health products. Its not quite as Dutched as black cocoa, but will get you closer to your goal than other cocoa powders. .css-pf75fd{color:#12837c;display:block;font-family:Mogan,Georgia,Times,Serif;font-weight:normal;margin-bottom:0.625rem;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-pf75fd:hover{color:link-hover;}}@media(max-width: 48rem){.css-pf75fd{font-size:1.25rem;line-height:1.1;}}@media(min-width: 40.625rem){.css-pf75fd{font-size:1.25rem;line-height:1.1;}}@media(min-width: 48rem){.css-pf75fd{font-size:1.375rem;line-height:1.1;}}@media(min-width: 64rem){.css-pf75fd{font-size:2.00879rem;line-height:1.1;}}Should You Refrigerate Tomatoes? They did come out a bit bitter though. Yes! Now the science-y part: I will be brief here as both David Lebovitz and Sally and Serious Eats have provided much more meaningful posts on the subject of cocoa powder. Were talking all about black cocoa powder today. Oh, and I leave you with one last thing to further confuse the cocoa-addled brain. Information about benefits, caffeine, theobromine in cocoa and cacoa, differences between dark chocolate and milk chocolate. (Dont tell my husband.). If your recipe calls for less than cup of cocoa powder, you can usually do an even exchange without any issues. Find out which dark chocolates are lowest in calories and contain the most flavanols, according to our lab tests. Or use 50/50 ratio of both of the cocoa powders. What flavor profile and contrast are you trying to achieve (sweet and bitter/bitter and bitter/ sweet and chocolatey)?. If you come across a recipe where you want to switch natural to Dutch, you can play around with the leavenings. I don't use them interchangeably, because I do lessen the amount of dark cocoa considerably. Good to know. Youll find that it doesnt taste as chocolately as regular cocoa powder. All the Different Types of Apples, Explained. While those clumps may be tiny, they may not come out when you mix up a batter. Create an account to follow your favorite communities and start taking part in conversations. Learn about the difference between cocoa vs. cacao, including cocoa powder, cocoa extracts, cocoa liquor, and cacao nibs. What can I use instead of black cocoa powder? So. Natural cocoa powder: Usually labeled as just cocoa or unsweetened cocoa powder, natural cocoa is light in color, acidic, and can have a sharp flavor. I have seen some people refer to Dutch-process as having more chocolate flavor. Youll find that it doesnt taste as chocolately as regular cocoa powder. Replace 3 tablespoons of Dutch-processed cocoa powder with 1 ounce of unsweetened baking chocolate, plus 1/8 teaspoon of baking soda for every 3 tablespoons of cocoa powder called for. Hersheys Special Dark: This cocoa is a mix of natural and Dutched cocoas. These are both quite high in humidity, so only store it in the fridge if you have the package sealed really well. https://www.kingarthurbaking.com/blog/2020/07/15/dutch-process-vs-natural-cocoa. Note: Always use natural cocoa for red velvet cakes. See amounts of these toxic heavy metals were found in cocoa and chocolate products tested by ConsumerLab.com. cocoa dark chocolate chocolates powders consumerlab supplements nibs flavanols absolute montezuma cacao sources It gives a deep, dark brown color to the cake. black cocoa powder is ultra Dutched) and while it has a smoother taste, I find it often tastes less chocolate-like. Colour Mill edible food dyes are super concentrated, so you need to add much less to get the super dark colour youre after. Get tips, tools, and healthy recipes in the Mood Foods Challenge. Whiskey: What's the Difference? Bakeds VIP cake (Blackout) made with black cocoa. When I say that I prefer Dutched cocoa, this is the one I generally use. Cacao powder is made from a dried paste of pressed cacao nibs, which concentrates that dark chocolate flavor even further. Like I said before, I've used Hershey's natural and Hershey's Special Dark interchangeably with no issue. It is a strong flavor, but the dutch process prevents it from being bitter. There is lot of confusion over the cocoa and cacao powder, as people sometimes seem to think that two of them are exactly the same. It is rich in antioxidants and may provide health benefits for the heart and brain. Another important thing to remember, when baking with black cocoa powder, is the fact that the processing makes black cocoa powder almost fat-free. It is a strong flavor, but the dutch process prevents it from being bitter. Probably the best way to see the real difference is to bake with black cocoa powder and compare it with other more common cocoa powders. Because of the dutch processing, it will not work with baking soda to make your cake rise. Natural cocoa powder is powder from roasted cocoa beans. Since cocoa powder can be acidic (natural) or neutral (dutched), always stick with the type of cocoa called for in that recipe. This content is imported from OpenWeb. Phone: 0493 058 927 (Office Hours)Email: info@cakersparadise.com.au, Monday-Thursday 9am-4pmFriday 9am-11.30am, Sign up for 10% off your first order today, October 03, 2019 For your privacy, only your first name (from your account) followed by a random number will appear with your comment. We may earn commission on some of the items you choose to buy. To substitute baking powder for baking soda, use four times the amount of baking powder to soda. Two of the more common types of cocoa powders are natural and dutched, both which are widely used in food industries. If a recipe calls for baking soda, youll want to use natural cocoa. 2.) Otherwise you will end up with a much more bitter taste. Lets talk about the different kinds of cocoain particular, natural and Dutch-processand when to use them. Related: Bitter Crunchy Chocolate Bits: Cacao Nibs, Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. Personally, I think it tasted like the 80s or what my mom made from a box mix in the 80s and this is not a bad thing, but I thought it lacked nuance, while the fans of this cake liked the fact that it tasted more chocolatey than the other two. Is Hershey's Special Dark better than other dark chocolate bars or cocoa powders? Black cocoa powder is used most often for presentation. -the Hersheys cake scored some points. If you dont have cocoa powder, you can use unsweetened baking chocolate. The answer, fellow bakers, is black cocoa powder. In general, its best to stick to the cocoa called for in a recipe. It's all I use at this point and I've had no issues! As the name suggests, black cocoa powder is much darker in colour than natural cocoa powder is its extremelyblack. Any idea where to buy fair trade black cocoa powder? It is seductive. Dark chocolate also contains sugar, sometimes a lot of sugar, and dairy. Black cocoa powder (as well as normal dutch cocoa powder) wont react with baking soda to help your cake rise. This might be partially due to the fact that we first eat with our eyes, and Dutch-process cocoa has that beautiful deep, dark color. And like magic you have nice super black buttercream with the help of a black cocoa powder! Yes! . Bitter Crunchy Chocolate Bits: Cacao Nibs. Learn how food affects your mood. Check out her website for more cooking stories. Because the acid has been neutralized, youll find this cocoa used in recipes calling for baking powder rather than soda. If youre having trouble finding black cocoa powder, you can also try Hersheys Special Dark Cocoa. Is dark cocoa powder the same as cocoa powder? 2022 ConsumerLab.com, LLC. 2021 Best Online Retailer and 2022 Best Small Retailer of the year as awarded by ACADA. The results: All three cakes had an identical rise and an identical texture. Press the space key then arrow keys to make a selection. Alkalizing cocoamakes it darker in colour,milder in flavor, and dissolves easily into liquids. If you need a black frosting (one that doesnt turn your mouth weird colors), you can make a chocolate frosting and use this black cocoa powder in place of the regular cocoa powder. Gives a much richer and decedent flavor I think. Can I substitute dark cocoa powder for black cocoa powder? Dutched cocoa powder (this also includes black cocoa powder) is cocoa powder that has been treated with an alkaline solution to neutralize acidity.