King Arthur Flour Black Cocoa

It creates a darker, richer cake than plain cocoa or standard Dutch cocoa.

First time using this stuff and it is Great! Don't need a lot. Just add a bit to your other cocoa in your dry mix,,,,,gives it a less sweet flavor. Has a earthiness to it, if that helps. People who said they don't normally like chocolate cake liked this one!

Omg this cocoa is amazing in flavour! It gives to all my baking a super deep rich chocolate flavour. 100% recommended!

I was very interested to try this once I saw someone post a recipe on FB. I read up on the product, noting its chemical difference from regular Dutch process cocoa and natural cocoa. The acid in this has been neutralized completely, unlike natural cocoa powder which maintains it's acidity and Dutch process which has had some of the acids neutralized. It's like SUPER DUTCH PROCESSING. This gives it its pitch black color and smooth taste. (take note, that you'll need to use baking powder, not baking soda, as you will get no rise if using only black cocoa - blending cocoas is easier) I began to look up recipes for this, specifically brownies, and found a great recipe online that blended natural cocoa with black cocoa. I baked them and brought the treat to friends who are my guinea pigs for new recipes, and the brownies didn't last more than 30 minutes. The pan was emptied. They were amazing, having a very deep color and intense chocolate flavor. I have since been asked to make them several times and will continue to order black cocoa as I try to make cookies, cakes and other pastries.

Love this product!! My cake was moist and very chocolate tasting. Was exactly how my mom used to make it years and years ago. Extremely pleased with it.