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Dutch-process cocoa

Explore 146 recipes, 4 galleries, 13 videos, and more

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Red Velvet Cupcake Recipe

Ingredients
  • 2 1/2 cups cake flour (not self- rising), sifted
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon red gel-paste food color
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar
  • Cream Cheese Frosting
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Gluten-Free Chocolate Layer Cake

Ingredients
  • Vegetable oil cooking spray
  • 11/2 cups sugar
  • 3/4 cup brown-rice flour (see the Guide)
  • 1/2 cup almond flour (see the Guide)
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 1/4 cup quinoa flour (see the Guide)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup low-fat (1 percent) buttermilk
  • 1 ounce (2 tablespoons) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 1 tablespoon plus 1 teaspoon corn syrup
  • 5 large egg whites
  • 3/4 teaspoon pure vanilla extract
  • Pinch of salt
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Dried Fruit with Chocolate Dipping Sauce

Other Ideas:
Dessert, Dried fruit
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Christmas Tree Cupcakes

Other Ideas:
Cupcakes, Dessert
Ingredients
  • 12 sugar cones (2 to 2 1/2 inches wide and 4 to 5 inches long)
  • 3/4 cup unsweetened cocoa powder, preferably Dutch-process
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 2 large eggs
  • 1 1/2 cups warm water
  • 3/4 cup buttermilk
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 3/4 teaspoon pure vanilla extract
  • Frosting for Christmas Tree Cupcakes
  • Fine sanding sugar, for sprinkling
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Salted-Caramel Six-Layer Chocolate Cake

Time:3 hours 20 mins
Ingredients
  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 4 cups granulated sugar
  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 1/4 cup light corn syrup
  • 2 sticks unsalted butter, room temperature
  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • 3 cups granulated sugar
  • Coarse salt
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • Coarse salt
  • 1 tablepoon baking soda
  • 1 pound semisweet chocolate, chopped, melted, and cooled
  • 2 sticks cold unsalted butter, cut into tablespoons
  • Garnish: flaked sea salt, such as Maldon
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 4 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons safflower oil
  • 2 teaspoons pure vanilla extract
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Haunted-House Chocolate Cookies

Ingredients
  • 1 1/2 cups all-purpose flour
  • Unsalted butter, for parchment
  • 1 cup unsweetened Dutch-process cocoa powder, plus more for dusting
  • 3 tablespoons water
  • 1 1/4 teaspoons baking powder
  • 1 cup sugar
  • 1 teaspoon coarse salt
  • Royal Icing and Fleurs-de-lis
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 5 black licorice laces, 1 lace cut diagonally into 1-inch pieces, halved lengthwise, remaining laces for windows
  • 1 1/4 cups sugar
  • 1 piece black licorice twist (2 inches long)
  • 1 large egg, room temperature
  • 2 ounces bittersweet chocolate, melted
  • 1 large egg yolk, room temperature
  • Shelled sunflower seeds for roof tiling plus 1 unshelled for doorway
  • 1 teaspoon pure vanilla extract
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Dark-Chocolate Cake with Ganache Frosting

Time:1 hour 30 mins
Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 1/2 cup unsweetened Dutch-process cocoa (spooned and leveled), plus more for pans
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups packed light-brown sugar
  • 2 large eggs plus 2 large egg yolks, room temperature
  • 6 ounces bittersweet chocolate, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup low-fat buttermilk
  • Dark-Chocolate Ganache
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Devil's Food Cupcakes

Ingredients
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature
  • Chocolate Ganache Frosting
  • Chocolate Curls, for decorating (optional)
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Moist Devil's Food Cake

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Triple-Chocolate Mousse Cake

Ingredients
  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • Individual Chocolate Mousse
  • 2 ounces solid semisweet chocolate
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