how many grams in a cup of cocoa powder?

try a different amount

conversion reference

things people ask

• Does natural and Dutch-processed cocoa weigh the same per cup?
  Close enough that 84 g per cup works for both. The chemistry differs more than the density: natural cocoa is acidic (around pH 5) and reacts with baking soda for lift, while Dutched cocoa is alkalized (pH 7-8) and pairs with baking powder. Substituting one for the other by weight is fine; substituting one for the other in a recipe that relies on the acid-base reaction is not.
• Why do my brownies come out dry when I measure cocoa by cup?
  Cocoa is mostly fat-free solids, and a packed cup can hold 95-105 g instead of 84 g. That extra 15-20 g of dry powder pulls moisture from the batter and stiffens the crumb. Sift the cocoa first, spoon it into the cup, level with a straight edge — or just weigh it. Recipes calling for 1/2 cup cocoa expect roughly 42 g, not 50.
• How much cocoa replaces an ounce of unsweetened baking chocolate?
  Three tablespoons cocoa (about 16 g) plus 1 tablespoon fat replaces 1 ounce (28 g) of unsweetened chocolate. Scaled up, that is roughly 3/4 cup cocoa plus 1/4 cup butter or oil per 4 ounces of bar chocolate. The swap works in cakes and brownies but not in ganache or anything that needs the chocolate to set.

related conversions

• Cocoa Powder: tablespoons to grams
• Cocoa Powder: teaspoons to grams
• Cocoa Powder guide