Double-Dutched or double-dark cocoa powder

Double-Dutch cocoa powder is a blended cocoa powder, not the consequence of stopping the Dutching process at a certain moment like red cocoa powder. It is best used in recipes for darker hues and richer chocolate flavors since it combines the greatest qualities of Dutch cocoa powder and black cocoa powder to produce a dark chocolate flavor.

Double-Dutch cocoa powder yields a rich chocolate flavor without the limitations of using pure black cocoa powder because it combines black cocoa powder (which can be borderline bitter and result in a drier outcome in baked goods) with classic Dutch cocoa powder. Depending on the amount of Double-Dutch cocoa powder in a recipe, it can also be used to bake pastries that are darker and closer to the shades of black cocoa powder. In order to achieve an "intense" chocolate flavor in baked products like brownies, cookies, and cakes, King Arthur Baking suggests using this cocoa powder, which has 16 to 18 percent fat.