A necessary material for making chocolate cake;

Because cocoa powder is acidic, it will make the cake sour when used in large amounts, so a small amount of baking soda can be used as a neutralizer. Neutralizes its acidity and also deepens the color of the chocolate cake.

Cocoa powder can reduce the impact of high cholesterol on arteries; the alkaloids in natural cocoa powder can strengthen the stomach, stimulate gastric juice secretion, promote protein digestion, and reduce nutritional diarrhea that cannot be solved by antibiotics.