Not using cocoa powder to flour your pans

A chocolate cake's graceful removal from the baking pan once it has completely cooled is even more enjoyable than preparing the cake itself. It's beautiful with its deep brown hue, rich sheen, and air bubbles. However, since you dusted the baking pan with white flour, there is a bothersome layer of white powder on top. While flouring pans is an essential step in preventing cakes from adhering to the pan, the cocoa powder would be a superior component to use in place of white flour.

In chocolate-based recipes, cocoa powder not only performs the same function as flour but also does so without the white color. Additionally, it will give the cake a stronger dose of chocolate flavor. However, Reddit users advise against using sweetened cocoa powder for flouring cookware. Sugar is frequently present in sweetened or semisweet cocoa powders, which will cause the powder to caramelize on the bottom of your baked items when exposed to oven heat.