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Cocoa Powder

Cocoa powder: 85 g per cup (sifted ~100) — with the Dutch-process vs natural acidity question that changes baking soda math.

1 cup unsifted

85 g

1 cup sifted

100 g

1 tbsp

5.3 g

Dutch process

alkalized, neutral pH — pairs with powder

Natural

acidic — pairs with soda

Dutch vs natural swap

adjust leavener, not 1:1

About Cocoa Powder

Cocoa's light, unsifted cup (85 g) makes it the "heaviest-feeling" light ingredient — recipes that sift first want 100 g. The bigger question is processing: natural cocoa is acidic (works with baking soda); Dutch-process is neutralized (needs baking powder). Swapping them without leavener changes produces flat or soapy results. Weigh it, read the label, keep both.