A note about cocoa powder for baking:
Dutch-process cocoa powder is made from cacao beans that have been washed with a potassium solution to neutralize their acidity. This type of powder is much darker and has a mellower flavor. It will not react with baking soda, and is frequently used with baking powder in recipes.
Natural cocoa powder is made for cacao beans that are roasted then processed into a fine powder. It is much lighter and fruitier than Dutch-process. Since it has not had its acidity neutralized, it reacts with baking soda, and is often used with baking soda in recipes.
Drinking chocolate never be tempted to use drinking chocolate powder for baking. With added dried milk solids and a ton of sugar, it contains a lot less cacao than Dutch process or natural cocoa powders. It’s simply not formulated for baking.
Please remember to always eat sweet things in moderation. A little bit of dessert or cake will go a long way. Don’t overdo it.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.