When you want rich chocolate without the bitterness, try these Dutch-process cocoa recipes that hit the sweet spot for brownies, cakes, and cookies you'll bake on repeat.
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Dutch Cocoa Crinkle Cookies
Snow‑capped and fudgy in the middle, these crinkles put Dutch‑process cocoa to work for deep, smooth chocolate without the sharp edges. A quick mix and a double roll in sugar deliver that dramatic crackle and just‑right contrast. Expect soft centers, lightly crisp rims, and zero waiting since the dough bakes right away. They freeze well too, so you can stash dough for future cravings.
Cloudy Kitchen -
Mocha Brownie Pizza
This Mocha Brownie Pizza leans all the way into deep chocolate and bold espresso. The fudgy cocoa crust bakes thick and soft, carrying a smooth mocha warmth without any bitterness. A whipped espresso buttercream adds creamy lift, while the chocolate drizzle and chunky bits bring pockets of melt and crunch. Every bite reads rich, cozy, and balanced, like a brownie, a mocha, and a cookie moment all at once.
Modern Mountain Baking Co. -
Double Chocolate Chip Cookies
Think brownie energy with cookie convenience. Dutch‑process cocoa lays the foundation for rich, balanced chocolate while plenty of chips melt into pockets in every bite. The dough comes together in minutes and bakes to soft centers with gently crisp edges. No fussy steps, just big chocolate payoff and cookies that hold their shape on the tray and in the cookie jar.
Tutti Dolci -
Thick Cocoa Brownies
Extra thick and unapologetically fudgy, these cocoa‑only brownies prove how hard Dutch‑process can carry. Blooming cocoa with warm butter and sugar builds a glossy batter for that coveted crackly top. The ingredient list stays short, the method stays simple, and the flavor reads deep without bitterness. Cut tall squares and serve with cold milk for peak nostalgia.
Buttermilk by Sam -
Everyday Chocolate Cake
A cake that earns counter space all week. One bowl, a whisk, and Dutch‑process cocoa create a moist, tender crumb with balanced chocolate that never tastes too sweet. It slices cleanly for lunch boxes and dresses up easily with a dusting of sugar, a quick glaze, or a spoon of whipped cream. Bake it on a slow afternoon and enjoy it for days. Simple technique, premium payoff.
Smitten Kitchen -
Devil’s Food Cake
Three layers of pure chocolate drama. Dutch‑process cocoa and hot coffee bloom together for seriously deep flavor, while the batter bakes into plush, even layers that stack like a dream. Finish with creamy chocolate frosting and you’ve got a celebration cake that feels bakery‑made yet follows straightforward steps. Expect guests to ask for the recipe and a second slice.
Preppy Kitchen -
Chocolate Pie
Silky, sliceable, and blissfully chocolate‑forward. A stovetop filling powered by Dutch‑process cocoa sets smooth and glossy inside a graham or pastry crust. Chill until velvety, crown with whipped cream, and serve clean slices that hold up on the dessert table. It travels well, feeds a crowd, and delivers that nostalgic pudding‑pie comfort with a polished finish.
Baked by an Introvert -
Double Chocolate Muffins
Bakery‑style domes at home. Dutch‑process cocoa brings rounded flavor while a shower of chips gives you melty pools in every crumb. The batter stirs together quickly and rises tall in the oven for that coffee‑shop look. Serve warm so the chocolate softens slightly or freeze for grab‑and‑go mornings. Reliable, cozy, and very chocolatey, exactly what a muffin should be.
Sweetest Menu
The Scoop on our
Dutch-Process Cocoa
Our Dutch-process cocoa brings smooth, rounded chocolate flavor without the sharp bite of natural cocoa. With 22-24% cocoa fat (higher than most), it delivers richer, more intense chocolate taste and that fudgy, luxurious mouthfeel in brownies, cakes, and frostings. The alkali treatment mellows the acidity, so you get pure chocolate depth that plays well with baking powder and shines in recipes where smooth, bold flavor matters most.
Why Bakers Love Dutch-Process Cocoa:
Smooth, rich flavor
High fat content (22-24%)
Fair Trade Certified
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Your chocolate choose-your-own-adventure. This Dutch-process cocoa collection covers every craving: nutty pecan brownies, peanut butter cream cheese bars, s'mores cookies, and double chocolate sandwich cookies. Each recipe is written for Dutch cocoa, so you get smoother flavor and that perfect mix of fudgy centers and crisp edges.
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Double Chocolate Hazelnut Cookies
Thick, brownie-leaning cookies with the best kind of contrast. Dutch-process cocoa lays a smooth, dark foundation while toasted hazelnuts bring warmth and crunch. Melty chocolate throughout keeps each bite lush, and a light sprinkle of flaky salt sharpens the whole experience. Bake a batch when you want something cozy, rich, and just refined enough to feel like a bakery treat.
Two Peas & Their Pod -
Chocolate Raspberry Sandwich Cookies
These Dutch-cocoa cookie rounds bake up tender with crisp edges, perfect for hugging a swirl of silky chocolate-raspberry ganache. The cocoa keeps the flavor deep and balanced, while the fruit brings a bright lift that makes each bite feel special. They look boutique-bakery fancy but come together with simple steps, making them ideal for gifting or upgrading your next cookie box.
Love & Olive Oil -
Pecan Brownies
A fudgy Dutch-cocoa brownie base meets toasted pecans for rich chocolate comfort with a nutty twist. The result is dense, glossy-topped squares that cut clean and hold their shape without losing that melt-in-the-middle feel. The Dutched cocoa keeps the chocolate smooth and full-bodied, making these brownies feel both nostalgic and a little elevated.
Spatula Desserts -
Dark Chocolate Ginger Cookies
Warm holiday spice meets deep Dutch-process cocoa in a cookie that strikes just the right balance: plush centers, sparkling crackled tops, and bits of chocolate throughout. Molasses adds chew, ginger brings heat, and the Dutched cocoa keeps everything tasting rich—not sharp. They’re festive enough for December yet delicious enough for any cold-weather craving.
Love & Olive Oil -
Gluten-Free Brown Butter Brownies
Nutty brown butter and Dutch-process cocoa team up for brownies that are fudgy, fragrant, and entirely gluten-free, without tasting like a compromise. Whipped eggs create that coveted shiny top, while the cocoa keeps the chocolate smooth and deep. Slice thick squares once cooled and prepare for friends to ask, “Wait… these are gluten-free?
The Loopy Whisk -
Double Chocolate Chip Cookies
A chocolate-lover’s dream. Dutch-process cocoa and melted chocolate give these cookies a brownie-like richness, while big chocolate chunks melt into glossy pools. The texture is soft and slightly chewy with ripples that look straight out of a pastry case. They’re quick to mix, satisfying to scoop, and impossible to keep on the cooling rack for long.
The Loopy Whisk -
Chocolate S’mores Cookies
All the campfire joy, none of the smoke. Dutch-process cocoa builds a rich, brownie-like base, topped with gooey marshmallow, chocolate chunks, and graham for crunch. They’re playful, messy in the best way, and perfect for when you want a nostalgia hit dressed up with premium cocoa flavor. Serve warm for maximum marshmallow magic.
Alpine Ella -
Peanut Butter Cream Cheese Brownies
A swirl lover’s masterpiece. Tangy cream cheese and salty peanut butter ripple through a dark Dutch-cocoa brownie base for bites that are bold, creamy, and just sweet enough. The marbling looks bakery-made, the texture stays fudgy, and the flavor lands beautifully balanced. Chill before slicing for those perfect, picture-ready squares.
Alpine Ella -
Chocolate Espresso Shortbread Cookies
Buttery shortbread meets cozy café vibes. Dutch-process cocoa provides the refined chocolate backbone while a hint of espresso deepens the flavor without overpowering it. The dough cuts cleanly, bakes evenly, and yields crisp, sandy cookies that melt on the tongue. Perfect for gifting or pairing with a mug of something warm.
Wild Wild Whisk -
Fudgy Brownies
Pure brownie comfort with an upgrade. Dutch‑process cocoa and chopped dark chocolate team up for a dense, moist crumb and a shiny top that crackles just enough. The batter stirs together fast and bakes into neat squares that slice cleanly once cooled. Keep them classic or add a pinch of flaky salt. Either way, the flavor stays bold and rounded so the chocolate is the star.
Andi Anne -
Black & White Cookies
A deli-case classic with a polished twist. These cakey cookies get their signature half-and-half look with a Dutch-cocoa chocolate glaze that sets smooth and shiny. The flavor stays balanced—soft vanilla on one side, deep cocoa on the other. Oversized and nostalgic, they make a charming addition to any cookie tray.
Sugar Spun Run -
Cocoa Powder Brownies
These one-bowl brownies are built for those nights when the craving hits and you’re already in your slippers. Made with cocoa powder only (Dutch-process for extra depth), they whip together in about 10 minutes and bake up fudgy, shiny-topped, and super chocolatey. Stir in a handful of chips, sprinkle on flaky salt, and you’ve got a back-pocket brownie that easily outbakes the box.
Boston Girl Bakes
Got Cocoa Questions?
We've Got Answers
Dutch-process cocoa has been treated with an alkali to neutralize its natural acidity, giving you smoother, more rounded chocolate flavor. Where natural cocoa can taste sharp or tangy, Dutch-process delivers that deep, mellow richness you want in brownies, cakes, and frostings. Our Dutch-Process Cocoa also packs 22-24% cocoa fat (higher than most), which means richer chocolate intensity and that luxurious mouthfeel in everything you bake.
Anytime you want bold chocolate flavor without a sharp edge. Dutch-process really shines in recipes using baking powder (or no leavener at all): think fudgy brownies, rich chocolate cakes, and silky frostings where you want pure, deep chocolate without any acidic bite. It's also perfect for hot chocolate and chocolate sauces where smooth, rounded flavor matters most.
In most cases, yes, especially in recipes that use baking powder or no chemical leavener. For recipes relying on baking soda, the swap gets trickier since natural cocoa's acidity helps activate the rise. You might end up with slightly denser results, but the flavor will still be rich. When in doubt, if the recipe specifically calls for one type, stick with it for best results.
It's all chemistry. Baking soda needs acid to do its job, and natural cocoa provides that acidity. Dutch-process cocoa is neutral, so it doesn't give baking soda the same boost. Baking powder, on the other hand, has its own acid built in, which is why it plays so nicely with Dutch-process. Bottom line: if you see baking soda in a recipe, check whether it calls for natural or Dutch-process cocoa. That pairing matters for getting the right rise and texture.
Bloom it. Cocoa flavor really wakes up when it hits warm fat or liquid, so try stirring your Dutch-process cocoa into melted butter, warm oil, or hot water before adding the rest of your ingredients. This simple step helps unlock those deep, complex chocolate notes. And since our Dutch-Process Cocoa has higher cocoa fat content (22-24%), that blooming creates even more rich, fudgy intensity in your final bake.
Absolutely, and it's one of our favorite tricks. Black Cocoa brings dramatic color and that signature Oreo-style flavor, while Dutch-process adds depth and keeps the chocolate tasting full and balanced. Try a 50/50 blend for cookies with serious visual impact and rich flavor, or adjust the ratio to dial in exactly the intensity you're after.
Keep it in an airtight container in a cool, dark cupboard away from heat and humidity. Cocoa can pick up odors and lose its aroma over time if left exposed. Since our Dutch-Process Cocoa has a relatively high cocoa fat content, storing it properly helps preserve that rich flavor and velvety texture in your baked goods. Treated well, it'll stay fresh and flavorful for months.
Fine cocoa particles naturally cling together, especially if the cocoa has been exposed to humidity or temperature changes. Those clumps can create streaks or pockets of dry cocoa in your batter if you're not careful. The fix? Sift your cocoa before measuring, or whisk it thoroughly with your dry ingredients. For recipes where cocoa gets mixed into liquid (like hot chocolate), start by making a paste with a small amount of liquid before whisking in the rest. This prevents lumps and gives you silky-smooth results every time.
Moist, tender chocolate cakes with smooth, balanced flavor. Dutch-process cocoa brings bakery-style richness to layer cakes, snack cakes, cupcakes, and Bundts without the sharp bite you sometimes get from natural cocoa. Whether you're layering up that towering torte, baking a flourless cake for a dinner party, or just craving a slice of straight-up chocolate, these recipes deliver plush crumb, even rise, and chocolate that tastes as good as it looks.
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The Best Chocolate Bundt Cake
This is the kind of Bundt that hits the table and immediately quiets a room. Dutch-process cocoa gives the cake its inky crumb and velvety chocolate backbone, while sour cream keeps every slice moist for days. A simple glaze finishes it without hiding those gorgeous ridges. Think weeknight-easy, celebration-ready. Modern Mountain Dutch-Process Cocoa Powder will give you that ultra-smooth flavor and bakery-style color in every slice.
Inquiring Chef -
Fudgy Chocolate Cupcakes with Chocolate Ganache
These cupcakes lean fully into fudge territory: Dutch-process cocoa in the batter, then a glossy ganache-style frosting to finish. The crumb is tender but rich, thanks to oil, buttermilk, and a touch of espresso to boost the chocolate. Using Modern Mountain Dutch-Process Cocoa Powder here makes the flavor rounder and more sophisticated—perfect for when you want something that tastes like a fancy bakery box, minus the markup.
Susan Brings Dessert -
Flourless Chocolate Torte
This flourless torte is all drama, thin, fudgy, and intensely chocolate with just a dusting of cocoa on top. The recipe specifically calls out Dutch-process cocoa for deeper color and a more luxurious flavor, which is exactly where Modern Mountain Dutch-Process Cocoa Powder shines. Bake it in a springform pan, chill, and slice slim wedges when you want something that looks restaurant-fancy but comes together in a single bowl.
Princess Pinky Girl -
Authentic Italian Chocolate Cake (Torta al Cioccolato)
Think simple Italian coffee-bar cake: one layer, big flavor, no fuss. This torta leans on Dutch-process cocoa for a smooth, deeply chocolate crumb that’s not too sweet and plays nicely with a dusting of sugar or a dollop of cream. Using Modern Mountain Dutch-Process Cocoa Powder keeps the flavor elegant and balanced, making this a great “every occasion” chocolate cake, from weeknights to dinner parties.
Savoring Italy -
Moist Chocolate Cupcakes
These cupcakes are the “how is this not from a bakery?” kind. Dutch-process cocoa builds a deep chocolate base, while oil and buttermilk keep the crumb ultra-soft and moist for days. Piled high with silky frosting, they’re just as at home at a birthday party as in a weeknight “I needed this” moment. Sub in Modern Mountain Dutch-Process Cocoa Powder for a darker crumb and more sophisticated chocolate flavor.
Butternut Bakery -
Chocolate Cupcakes
These cupcakes lean into Dutch-process cocoa and a generous hit of sour cream for a rich, almost truffle-like crumb that still feels light enough for a swirl of frosting. They bake up tall with domed tops, exactly what you want if you’re piping and sprinkling. It’s a great “house cupcake” recipe to make your default. Use Modern Mountain Dutch-Process Cocoa Powder to sharpen the chocolate flavor and give them that café-case look.
Buttermilk by Sam -
Torta Tenerina
Torta tenerina is all about contrast: a delicate, crackly top hiding a soft, almost brownie-like center. Cocoa powder (Dutch-process suggested) deepens the chocolate notes without tipping into bitterness, so the cake stays rich but not heavy. Pair the recipe with Modern Mountain Dutch-Process Cocoa Powder and you’ll get that dark, velvety flavor Italians are obsessed with—all in a single, quietly glamorous layer.
Scrummy Lane -
Sturdy Yet Moist and Fluffy Chocolate Cake
Need a chocolate cake that can handle tall tiers, heavy fillings, and still taste incredible? This is it. The recipe uses a generous amount of Dutch-process cocoa bloomed in boiling water for blackout-dark color and concentrated flavor, while still baking up soft and moist. It’s designed for stacking and carving, so a high-fat Dutch cocoa like Modern Mountain really earns its keep here.
Bakeologie
What they're Saying aboutOur Oat Fiber
Product: Modern Mountain Dutch Cocoa (1lb)
Full of flavor. Used it to make Mexican Hot Chocolate mix and it is so rich and flavorful.
Gwen
Nov 7, 2025
Product: Modern Mountain Dutch Cocoa (1lb)
We tried five different cocoa powders to make drinking cocoa, and this was by far the richest and least bitter on the front.
Tish B.
Nov 7, 2025
Product: Modern Mountain Dutch Cocoa (8oz)
This is premium Dutch Processed Cocoa Powder. The difference in flavor is beyond amazing.
David T.
Oct 30, 2025
Cozy mugs, café-style flavor. Dutch-process cocoa makes hot chocolate, mochas, and cocoa frappes taste extra smooth and rich, without the sharpness of natural cocoa. These sippable recipes are built for Dutch cocoa, delivering better dissolve and that 'maybe one more mug' kind of comfort.
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Classic Dutch Hot Chocolate (Warme Chocolademelk)
Think cozy Dutch café vibes in your favorite mug. This classic hot chocolate layers dark chocolate with a hit of Dutch-process cocoa for extra oomph, plus whole milk for that drinkable-ganache feel. Finish with whipped cream and a dusting of cocoa, and you’ve got a rainy-day ritual. Swap in Modern Mountain Dutch-process cocoa for even smoother, deeper chocolate that doesn’t lean bitter.
The Spruce Eats -
Iced Mocha Latte (Just 4 Ingredients)
When it’s too warm for hot cocoa but you still want that chocolate-coffee magic, this iced mocha latte delivers. Brewed coffee, Dutch-process cocoa, sugar, and milk shake together over ice into a frosty, café-style drink. Using Modern Mountain Dutch-process cocoa keeps the mocha smooth and chocolate-forward without bitterness. Tip: double the cocoa for a stronger chocolate note and drizzle a little cocoa-spiked syrup down the glass for drama.
Wendy Polisi -
Drinking Chocolate
Less “kid’s cocoa,” more “liquid truffle.” This drinking chocolate layers real chocolate with Dutch-process cocoa for an ultra-thick, sippable dessert that feels special but is totally weeknight-doable. A mellow, alkalized cocoa keeps the intensity high without tipping into bitterness. Swap in Modern Mountain Dutch-Process Cocoa Powder for an extra-velvety cup that’s made for slow sipping and fluffy whipped cream.
The Cozy Apron -
Chocolate Milkshakes
A classic soda-shop chocolate milkshake, but with an upgrade: a quick microwave chocolate sauce made with Dutch-process cocoa for extra depth and gloss. Blend it with vanilla ice cream and just enough milk for a thick, sippable shake. Swap in Modern Mountain Dutch-Process Cocoa Powder for a smoother, less bitter chocolate hit that doesn’t get lost in the dairy. Top with whipped cream and more sauce for peak dessert-for-two energy.
House of Nash Eats -
Chocolate Date Smoothie
Here, cocoa powder and soft Medjool dates team up for a naturally sweet, caramel-meets-chocolate smoothie. The blogger recommends Dutch-process cocoa for a smoother, more indulgent chocolate note—exactly where Modern Mountain Dutch-Process Cocoa Powder shines. Blend with milk and ice until thick and frosty and you’ve basically made a chocolate shake that happens to be sweetened with fruit. Sprinkle a little extra cocoa on top for brownie-batter vibes.
My Sequined Life -
Protein Hot Chocolate
If your winter mug could hit the gym, it would look like this. Jordo’s recipe stirs together dark chocolate protein powder, Dutch cocoa, milk, and a touch of sweetener for a lighter hot chocolate with a serious protein boost. Heat, whisk, and you’ve got a creamy, cozy drink that actually keeps you full. Using Modern Mountain Dutch-Process Cocoa here amps up the chocolate flavor so the drink feels indulgent, not “workout-adjacent.
Jordo’s World -
Hot Cocoa Mix {Big Batch}
A super-fun Halloween cupcake sure to wow the crowd. These midnight-black chocolate cupcakes (thanks to black cocoa powder) are topped with creamy dark chocolate frosting and a creepy-cute edible spider on each cupcake. The “spiders” are made from Oreo cookie truffles with long piped chocolate legs and candy eyes. The result is a spooky treat that’s equally delicious and adorable – perfect for Halloween parties or bake sales.
I am Baker -
Healthy Dark Chocolate Smoothie
Breakfast that tastes like a milkshake, behaves like a smoothie. This blend leans on frozen banana, yogurt, and Dutch-process cocoa for a thick, ultra-chocolatey drink with staying power. The blogger calls out using Dutch-processed cocoa for best flavor, so Modern Mountain Dutch-Process Cocoa is right at home here. Add a pinch of salt and a few cacao nibs on top and you’ve got a bakery-worthy, sippable treat.
Munching with Mariyah
