Cocoa - for the best cakes which brand suits?

[bacon]

Following a post ages ago about weak tasting cocoa powder cakes I have read that you need to use the best cocoa powder which I'll have to get over the net.

I assume its dutch pressed for everyday cakes as pure is far too bitter and not sure if I'm confident in messing with recipes.

I've short listed Valrhona, Monbana and Barry. There must be ladies who use one of these and can recommend what suits the best.

Anyone help?

I use Bourneville cocoa powder always works out lovely nice dark chocolatey taste.

Green and Blacks works well for me.

I second Flyingoutofcontrol, I use Green and Blacks and (apparently) I make the best brownies!

Another vote for green & blacks.

Hotel Chocolat cocoa is wonderful in cakes. Im not a big fan on chocolate cake, but with Hotel Chocolat cocoa, its lovely.

I use plain choc in cakes - much better than cocoa

I'm making a tiered birthday cake and it neeeds to taste fabulous. Many experienced bakers use the strongest and list the finest dutch pressed. Unfortunately, Ive tried bourneville but it doesnt pack a punch as it needs to be equivelant as using melted dark chocolate. It has to be rich - these I have listed are much more expensive than supermarket powders and come in 1kg packs.

I do use a mix of Barry Callebaut dark chocolate chips and sainbos value chocolate 55% for most chocolate cakes and they are fab.

I vote green and black's too

Green and Blacks here too. I definitely notice the difference when I try other brands.

Green and Blacks get another vote here

I use Bournville and my chocolate cake is legendary.

I use Morrison's own brand Organic which I find is better than Green & Black's.

I'm not keen on Chocolate cakes made solely with cocoa powder for flavouring - they always taste a bit bland. Lots of 70% chocolate is the ingredient that really makes the difference. Green & Blacks is good enough.

I've used this recently for chocolate cake and brownies and they've turned out well, the brownies especially were very rich and dark and chocolatey and not bland at all!

Valrhona for me. I knew a chocolatier who would swear by it.

I use tesco cocoa and 85-75% dark chocolate from Aldi.

I uses Waitrose own brand and my cakes always come out tasting lovely and get compliments. Not too bitter, not overly sweet and not artificial tasting.

Good value too!