- Joined May 13, 2015
Hi everyone, I'm new here and have a pretty basic question about which to use it a cake recipe I'll be trying soon. The recipe calls for baking cocoa (dutch process or dark cocoa)…ok, no problem. However, I have a huge bag of cacao powder that a friend recently sent me (along with a bevy of other all natural "super foods"). What would be the difference (if any) in the cake if I were to use the cacao powder instead of the baking cocoa, which the recipe calls for? Would it affect the taste, consistency, appearance, anything? TIA!