GHIRARDELLI Premium Baking Cocoa 100% Unsweetened Cocoa Powder, 8 OZ Bag

GHIRARDELLI Premium Baking Cocoa 100% Unsweetened Cocoa Powder, 8 OZ Bag

Our classic 100% unsweetened cocoa powder highlights the true essence of the roasted cocoa bean in your favorite recipes. Unearth a robust flavor that takes your desserts from great to extraordinary.

Ghirardelli Premium Baking Cocoa 100% Unsweetened Cocoa Powder takes your signature baked goods to new levels of chocolate intensity. Perfect for any baking recipe, this Ghirardelli cocoa powder delivers a rich and robust flavor. Bake the ultimate chocolate cake, make the most decadent brownies or blend into your favorite smoothie for an indulgent chocolate experience. Ghirardelli unsweetened cocoa powder infuses your recipes with the essence of roasted chocolate with rich, intense cocoa flavor, and this 100% cocoa powder is non-alkalized. Ghirardelli ground cocoa is also certified kosher. Elevate your baking from great to extraordinary with Ghirardelli unsweetened baking cocoa. Ghirardelli Makes Life a Bite Better.

Recipe

Ghirardelli Classic Chocolate Cake or Cupcakes
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Ghirardelli Unsweetened Cocoa Powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp kosher salt
1 cup milk
1 3/4 sticks unsalted butter, softened
2 eggs
2 tsp vanilla extract
3/4 cup boiling water

Preheat oven to 350F. Grease the bottoms of two 8 or 9-inch round cake pans, and line with parchment paper. In a large mixing bowl combine the dry ingredients. Add milk and butter; beat on medium speed for 2 minutes. Add the eggs and vanilla extract. Mix until incorporated. Stir in boiling water.
Divide the batter evenly between two prepared pans. Bake for 30-45 minutes or until the tester comes out clean when inserted into the cake's center.
Cool on a wire rack for 10-15 minutes. Remove cakes from pans, discard the parchment paper, and transfer them to a wire rack to cool completely.

Cupcakes: Fill liners 2/3 full with batter (yields 24); or fill 1/2 for smaller cupcakes (yields 30). Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pans then remove and place on wire racks. Frost cupcakes once completely cooled.
Bakers Tip: For an added twist, fold 1 cup of our Ghirardelli 60% Bittersweet Chocolate Chips into the cake batter before pouring into the prepared pans.

Chocolate Buttercream Frosting
6 tbsp butter, softened
2 2/3 cups confectioners' sugar
1/2 cup Ghirardelli Unsweetened Cocoa Powder
1/3 cup milk
1/2 tsp vanilla extract

In a bowl, beat butter until light and fluffy. In a separate bowl, mix confectioners' sugar with cocoa. Blend sugar mixture with butter, alternating with milk, beating well after each addition. Beat until smooth. Blend in vanilla.

High Fiber, Kosher, Low Sodium, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Vegan

Serving size: 0

Ingredients: Cocoa

May Contain: Eggs, Milk, Soy, Tree Nuts, Wheat