Scharffen Berger Natural Unsweetened Cocoa Powder, 6-Ounce Canisters (Pack of 2)
Treat your favorite chef or hot chocolate lover to this premium cocoa powder made from perfectly roasted, well-fermented beans. Each canister comes with delicious recipe ideas for baking inspiration.
Taste the Difference
Scharffen Berger Natural Unsweetened Cocoa Powder is purer than alkalized powder, giving it a richer chocolate flavor and a fuller aroma.
Sweet as Syrup
Mix Scharffen Berger Natural Unsweetened Cocoa Powder with granulated sugar and hot water to create your own chocolate syrup! It tastes especially delicious over ice cream sodas.
Treat Your Favorite Baker
Canisters of Scharffen Berger Natural Unsweetened Cocoa Powder make a great gift, whether alone or tucked into a basket of other gourmet ingredients.
That Chocolate Cake
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk. Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy. Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely. To frost the cake, place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. Spread about 3/4 cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.
- Unsalted butter and flour for pans
- 2 cups granulated sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Scharffen Berger Unsweetened Natural Cocoa Powder
- 1 teaspoon salt
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 2 large eggs, lightly beaten
- 1/2 cup canola oil
- 1 cup whole milk
- 1 cup boiling water
- Chocolate frosting
About Scharffen Berger Chocolate Maker
Chocolate connoisseur Robert Steinberg and winemaker John Scharffenberger founded Scharffen Berger Chocolate Maker in 1977.The pair tested multiple combinations in their San Francisco kitchen before perfecting a unique blend of beans that highlighted the true flavor of cacao. The result is an array of distinctive chocolates. Each one is characterized by complexity and balance, not unlike fine wines. Today, Scharffen Berger Chocolate Maker travels the world to source the finest cacao from small sustainable farms. Of the more than 150 samples we taste each year, only a few are good enough to become Scharffen Berger Chocolate.