1. In the formula of baking nut bread, 60g cocoa powder can replace 30g medium gluten flour. It is best to add cocoa powder directly to the wet ingredients, especially when butter and fine sugar are needed at first.

2. In the recipe of making chocolate cake, a quarter of cocoa powder can be used instead of flour, and cocoa powder and flour can be mixed and sieved before being added to the egg white mixture. As I mentioned in the Cooking Book for Better Homes and Gardens, three quarters of flour can be mixed with one quarter of cocoa powder, instead of flour that has been sieved four or more times, so that the cake will taste better.

3. In the formula of making sponge cake, cocoa powder and flour are mixed at the ratio of 1: 1, and jelly rolls and cake coatings can be made. Early baking books suggested dissolving cocoa powder and fine sugar in water, adding them to beaten egg yolk, and then adding sifted flour, baking powder and salt to beaten egg white.

In the recipe of making chocolate cake, according to personal preference, the mixture of cocoa powder and flour or cocoa powder can be sprinkled on the oiled baking tray. Mixing cocoa powder with flour can prevent dough from sticking to a rolling pin or baking tray.