I Asked 4 Bakers To Name the Best Cocoa Powder for Baking, and They All Said the Same Brand

Cocoa powder is a key ingredient for everything from chocolate cake and brownies to homemade hot fudge sauce. It provides a base of deep, rich chocolaty flavor. But as you’re choosing which brand to buy in the baking aisle, it’s important to remember one key tip: Your results will only be as good as the cocoa powder you use.

“The choice of cocoa powder is a critical decision because it impacts not just the taste, but the color and texture of a final product. It's a foundational ingredient,” says Bridget Vickers, senior chef-instructor at the Institute of Culinary Education. It’s important to understand the difference between natural and Dutch-processed cocoa powder—natural cocoa powder is acidic, so it’s best to use it in recipes calling for baking soda because the two ingredients react together for leavening.

So, which cocoa powder option should you be reaching for at the grocery store? We turned to four professional bakers to find out. 

The Experts Bakers 

• John Kanell: Cookbook author and founder of Preppy Kitchen
• Bridget Vickers: Senior chef-instructor at the Institute of Culinary Education
• Heather Leavitt: Owner of Sweet Heather Anne Cake Studio
• Candice Ward: Founder of Eat More Cake

The Best Cocoa Powder for Baking

The professional bakers all agree that Ghirardelli is the best store-bought cocoa powder option for achieving excellent flavor. “I love that it elevates everyday bakes,” says Ward. “Brownies taste fudgier and cakes come out with that extra depth that makes them feel bakery-quality.” Adds Kanell: “Ghirardelli is my go-to supermarket brand."

Vickers loves the brand's balanced flavor. “Ghirardelli's cocoa is Dutch-processed, which means it has been treated with an alkaline solution to neutralize its acidity. This gives it a deep, dark color and a smooth, mellow chocolate flavor,” she explains. “Its high fat content also contributes to a more moist and fudgy texture in baked goods." She uses Ghiradelli when she wants a more sophisticated tase in classic brownies and chocolate layer cakes.

Two Cocoa Powders Worth the Splurge

While Ghirardelli is a top choice for what’s available at most grocery stores, some pro bakers turn to other splurge-worthy brands for specific desserts. Vickers and Ward both say Valrhona cocoa powder will elevate your baking. “It has a high cocoa butter content and a wonderful texture, which results in a rich, velvety mouthfeel and a complex flavor with subtle fruity and nutty notes,” says Vickers, noting that she uses it for special occasion desserts where the chocolate flavor is the star of the show, like soufflé, mousse, and ganache.

Kanell will sometimes splurge on Guittard cocoa powder. “It has a really lovely flavor, but is something you have to order online or find at a specialty shop,” he notes.

More Tips for Baking With Cocoa Powder

• Sift: The last thing you want is lumps interrupting the otherwise beautiful texture of your baked goods. “I recommend sifting your cocoa powder to make sure you don't end up with clumps of chocolate in your cake or dessert,” says Leavitt.
• Use more than one: Something Leavitt loves to do in her cakes? She says using two different cocoa powders with different flavor profiles is a great way to add depth to your chocolate desserts.
• Amp up the flavor: Vickers says espresso powder or strongly brewed coffee is another secret for flavorful chocolate desserts. To use espresso powder, simply mix in one to two teaspoons with your cocoa powder. “This will enhance the chocolate flavor without making the finished product taste like coffee. It simply deepens and enriches the cocoa notes,” she adds.