I just ordered some Black Cocoa from the king arthur catalog based on the description that it would make the darkest cake you have ever seen. Has anyone used it? I would imagine that you would probably just add a tablespoon or so to pure cocoa so that the cake can rise properly and not have an overly strong bitter flavor. Am I correct? What is the best way to use Black Cocoa? I had never heard of it and this will be my first time using it.