Not sifting cocoa powder

In baking, there are some procedures that must be done regardless of whether they are specifically mentioned: Use the correct temperature for your components, level them for proper measurement, and sift all of your dry ingredients—not just the flour. Sifting may be especially crucial when using cocoa powder, according to Art Chocolat, as the granules tend to be very fine and are more likely to clump together in the container.

While shifting will eliminate lumps, sifting adds air to the dry ingredients, making them lighter and simpler to combine with liquid components to make a batter. Additionally, it will guarantee that the amount of cocoa powder in your recipe is correct and that your finished product doesn't contain any dry lumps of powder. If the lack of a sifter is the only thing keeping you from sifting cocoa powder, you can use the same strainer you use to drain pasta water to sift the cocoa powder. As an alternative, you can whisk your dry ingredients to break up any large powder lumps.