Raw cocoa powder is good for making cakes, and cooked cocoa powder is actually ok, but the cooked cocoa powder will be darker in color. Adding cocoa powder to the cake will produce aroma, and at the same time, after heating, the color of cocoa powder will be darker, and it will be fragrant when making cocoa cakes or two-color cakes. Therefore, if the cake needs to be heated, raw cocoa powder can be used. If the cake is cooked for secondary processing, it is better to cover it with cooked cocoa powder than the cocoa powder on the surface of Tiramisu.