The Single Ingredient That Takes Your Chocolate Cake To The Next Level

Hint: It’s found in the baking aisle.

A solid chocolate cake recipe is like a little black dress. It’s the kind of dessert that’s always good to have in your back pocket, ready for dinner parties, last-minute bake sales, or just because you need a sweet treat. Some will tell you the secret to chocolate cake is coffee, which I agree helps enhance the chocolate flavor. But the single ingredient that takes my chocolate cakes to the next level is Dutch-process cocoa powder.

What’s Dutch-Process Cocoa Powder?

It’s a cocoa powder that has been treated with an alkalizing agent to decrease its acidity, making it both darker and less bitter. I prefer to use it in my chocolate cakes as it lends a more intense, darker chocolate flavor and color, while natural cocoa (the term for non-‘Dutched’ cocoa powders) results in both a lighter color and sharper acidic flavor.

Can I Use Dutch-Process Cocoa Powder In Any Recipe?

There are some best practices to follow when using Dutch-processed cocoa. Because it’s not as acidic, it can interfere with the rise of a cake, as acids will combine with basic leaveners like baking soda to lift a cake.

For recipes that use baking powder, you don’t need to worry about swapping natural cocoa for Dutch. If a recipe relies on baking soda alone for rise, stick to the natural cocoa it calls for. In our Easy Chocolate Cake recipe, we use equal parts baking soda and powder, as well as Dutch cocoa powder, for an ultra-chocolaty cake.

Easy Chocolate Cake

You can also easily upgrade hot fudge sauce, Hot Chocolate, or Chocolate Buttercream Frosting using Dutch-process cocoa powder with no worries, as rise isn’t a concern with these recipes. In recipes that call for very little cocoa powder, the variety you use might make little flavor difference, but Dutch-process cocoa really shines in recipes where chocolate is the star flavor, like in a cake. (It’s also an excellent addition to brownies!)

What about black cocoa?

Black cocoa powders are heavily ‘Dutched’ cocoa powders that are even less acidic, for a super smooth texture and darker color. (This kind of cocoa is used in things like Oreos or Chocolate Wafer Cookies.)

Where To Buy Dutch-Process Cocoa Powder

It’s located in the baking aisle in the same spot you’ll find natural cocoa powders. Just look for the words ‘Dutch-process” or “Dutched.” Some common grocery store brands to look for are Droste or Ghirardelli, which carries both natural and Dutch styles. Many chefs love Valrhona Dutch Processed French Cocoa Powder, although you’ll likely have to order it online, and it’s generally more expensive than the Dutch-style cocoa powders found in supermarkets.

Related: The Single Ingredient That Makes Your Chocolate Chip Cookies Stand Out

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