Cocoa Cake
Post-Press Residual
Cocoa cake is the solid residual produced after cocoa butter is extracted from cocoa liquor by hydraulic pressing. Available in low-fat and medium-fat grades — it is the primary raw material for cocoa powder production and a high-protein animal feed ingredient. Exported in bulk from Cameroon.
Product at a Glance
Product Overview
Bulk Cocoa Cake from Cameroon
BV Cocoa Products supplies bulk cocoa cake — the solid co-product of cocoa butter extraction — exported from Cameroon. Cocoa cake is an intermediate industrial material primarily used by cocoa powder manufacturers and secondarily as a high-protein ingredient in livestock feed formulations.
When cocoa liquor is hydraulically pressed to extract cocoa butter, two products are produced simultaneously: the liquid fat (cocoa butter) that flows out of the press, and the solid residual compressed cake that remains. This cake — cocoa cake — contains primarily cocoa solids with a residual level of cocoa butter, the amount of which depends on how heavily the liquor was pressed.
BV Cocoa Products offers cocoa cake in two fat content grades — low fat (10–12%) and medium fat (14–16%) — reflecting different degrees of pressing. Both grades are available in bulk with Certificate of Analysis and MSDS documentation.
- Two fat grades available — low-fat (10–12%) and medium-fat (14–16%) cocoa cake supplied from Cameroon, enabling buyers to match their target cocoa powder fat specification.
- Direct connection to powder specification — the fat content of cocoa cake directly determines the fat content of the cocoa powder produced when it is milled. Low-fat cake yields low-fat powder; medium-fat cake yields medium-fat powder.
- High protein content — cocoa cake contains approximately 18–22% crude protein (dry basis), making it a nutritionally relevant ingredient in animal feed formulations for ruminants.
- Documentation provided — COA, MSDS, and origin certificate available for all cocoa cake orders.
- Samples available — buyers can request samples before bulk commitment.
Production Context
Where Cocoa Cake Comes From
Cocoa cake is one of two outputs from the hydraulic pressing of cocoa liquor — the other being cocoa butter. Understanding this relationship helps buyers appreciate how fat content in the cake is controlled, and why cocoa cake is the direct precursor to cocoa powder.
Pressing Fat separated from solids
Key relationship: The residual fat content in cocoa cake directly determines the fat content of the resulting cocoa powder when milled. Low-fat cake (10–12% fat) → low-fat cocoa powder (10–12%). Medium-fat cake (14–16% fat) → medium-fat cocoa powder (14–16%). Buyers purchasing cocoa cake for milling should specify their target powder fat specification, and BV Cocoa Products will supply the matching cake grade.
Available Grades
Low-Fat vs Medium-Fat Cocoa Cake
BV Cocoa Products supplies cocoa cake in two fat content grades. The grade you require depends on the target fat content of the cocoa powder you intend to produce, or the nutritional specification required for your feed application.
Low-Fat Cocoa Cake
10–12%
residual cocoa butter
Best for
Buyers producing low-fat cocoa powder · Volume beverage mixes · Budget food applications · Protein-rich animal feedMedium-Fat Cocoa Cake
14–16%
residual cocoa butter
Best for
Buyers producing medium-fat cocoa powder · Bakery & confectionery powder applications · General food manufacturingTechnical Data
Product Specifications
The table below outlines indicative specification parameters for BV Cocoa Products cocoa cake. Buyers should request the current Certificate of Analysis for lot-specific values. Both low-fat and medium-fat grades are available.
| Parameter | Low-Fat Grade / Medium-Fat Grade |
|---|---|
| Product Name | Cocoa Cake / Cocoa Press Cake (Theobroma cacao) |
| Origin | Cameroon, West Africa |
| Source | Solid residual from hydraulic pressing of cocoa liquor |
| Form | Pressed solid cake / block — hard texture |
| Residual Fat (Cocoa Butter) | Low-Fat: 10–12% · Medium-Fat: 14–16% |
| Moisture | ≤ 3.0% |
| Crude Protein | Approx. 18–22% (dry basis — varies by grade) |
| Crude Fibre | Approx. 8–12% (dry basis) |
| Ash | Approx. 5–8% (dry basis) |
| pH | 5.0–6.5 (natural, non-alkalized) |
| Colour | Dark brown — characteristic of pressed cocoa solids |
| Aroma | Characteristic cocoa — no off-notes |
| Shell Content | ≤ 1.75% (fat-free dry basis) |
| Packaging | 25 kg multilayer bags or bulk — as agreed |
| Shelf Life | 24 months from production under correct storage |
* Specifications are indicative. Exact values depend on fat grade and processing lot. Buyers should request the current COA for lot-specific fat content, protein, and moisture data.
Applications
Who Buys Cocoa Cake and Why
Cocoa cake serves two distinct markets: cocoa powder manufacturers (who mill it into powder) and animal feed producers (who use it as a high-protein feed ingredient). The buyer’s intended use determines which fat grade is most appropriate.
Cocoa Powder Production (Milling)
The primary use. Cocoa cake is milled (ground) into cocoa powder. Buyers with in-house milling capability purchase cocoa cake as a raw material to produce their own cocoa powder — controlling fat content, particle fineness, and optionally performing alkalization before or after milling.
Both GradesAnimal Feed Ingredient
Cocoa cake is used as a protein and energy source in ruminant animal feed (cattle, sheep, goats). With approximately 18–22% crude protein, it compares favourably with other feed by-products. Inclusion rates should be confirmed with a nutritionist given its theobromine content.
Low-Fat GradeIndustrial Cocoa Processing
Larger cocoa processing operations may purchase cocoa cake from origin suppliers to supplement their in-house pressing capacity, or to access a specific fat grade not achievable with their own pressing equipment configuration.
Both GradesCommodity Trade & Import
Cocoa commodity traders and importers purchase cocoa cake for on-sale to powder manufacturers and feed companies in destination markets. BV Cocoa Products supplies directly to importers and distributors with the necessary export documentation.
Both GradesLogistics & Supply
Packaging, Storage & Shipping
Standard Packaging
25 kg multilayer bags — PE inner liner
Bulk Option
Jumbo bags (big bags) for large volume orders
Cake Form
Hard pressed solid — may be supplied as full cake or broken pieces
Labelling
Fat grade, lot number, weight, origin, production date
Cocoa cake is a hard, compressed solid at ambient temperature. It should be clearly labelled with fat grade to prevent mixing of grades during receipt and storage at the buyer’s facility.
Temperature
Store below 20°C — cool, stable conditions
Humidity
Below 65% RH — cocoa cake absorbs moisture from the air
Ventilation
Well-ventilated storage to prevent condensation
Odour
Keep away from strong-smelling materials
Shelf life is 24 months from production under correct conditions. High humidity can cause cocoa cake to absorb moisture, affecting its milling properties and microbiological status. Inspect on receipt and store promptly in sealed bags.
Shipping
Sea freight — FCL or LCL depending on volume
Container
Standard 20ft or 40ft dry containers
Incoterms
FOB, CIF, CFR — confirmed at inquiry stage
Markets
Europe · USA · Canada · Brazil · Asia · ME · Australia
Cocoa cake ships well in standard dry containers. Containers should be dry and odour-free. Buyers importing for cocoa powder production should ensure their milling facility is ready to receive and process promptly upon arrival.
Trade Documentation
Available Documents
Certificate of Analysis (COA)
Fat content, moisture, crude protein, shell content, and other quality parameters per lot and grade.
MSDS / Safety Data Sheet
Handling, storage, and safety information for bulk cocoa cake.
Certificate of Origin
Confirms Cameroonian origin for import compliance and traceability.
Additional Export Documents
Phytosanitary certificates, fumigation certificates, and other documents on request.
Buyer Information
Common Questions About Cocoa Cake
What is cocoa cake and how is it produced?
Cocoa cake is the solid residual produced after cocoa butter is extracted from cocoa liquor by hydraulic pressing. During pressing, the cocoa liquor (ground roasted cocoa) is placed in a hydraulic press that applies high pressure, forcing the liquid fat (cocoa butter) to separate and flow out. The remaining compressed solid material — containing primarily cocoa solids with residual cocoa butter — is cocoa cake. It emerges as a hard, disc-shaped or block-shaped material that is then either milled into cocoa powder or used in other applications such as animal feed.
How does cocoa cake fat content relate to cocoa powder fat content?
The relationship is direct and 1:1. The residual fat content in cocoa cake is preserved through the milling process — when cocoa cake is ground into cocoa powder, the fat percentage of the resulting powder is essentially the same as the fat percentage in the cake. Low-fat cocoa cake (10–12% fat) produces low-fat cocoa powder (10–12%). Medium-fat cake (14–16%) produces medium-fat powder. This is why buyers purchasing cocoa cake to produce powder must specify their target powder fat grade, which then determines which cake grade they require.
Can cocoa cake be used for alkalized (Dutch-process) cocoa powder production?
Yes. Alkalization can be applied at different stages of cocoa processing — to the beans, the liquor, or the cake — before milling into powder. Buyers who alkalize at the cake stage (post-pressing) purchase natural cocoa cake and apply the alkali treatment before or during milling. Buyers who prefer to alkalize the liquor (pre-pressing) would need to specify this requirement. BV Cocoa Products supplies natural (non-alkalized) cocoa cake. Buyers performing their own alkalization can apply their process to the supplied cake.
Is cocoa cake suitable for animal feed?
Cocoa cake is used in ruminant animal feed (cattle, sheep, goats) as a protein and energy source. With approximately 18–22% crude protein content, it is a nutritionally meaningful feed ingredient. However, like all cocoa-derived materials, cocoa cake contains theobromine — buyers incorporating cocoa cake into feed formulations should confirm theobromine levels from the COA and consult a qualified animal nutritionist to establish appropriate and safe inclusion rates for their specific livestock species and production system. Cocoa cake should not be used in feed for dogs, horses, or other animals sensitive to theobromine.
Frequently Asked Questions
Cocoa Cake FAQ
What is the difference between cocoa cake and cocoa powder?
Cocoa cake is the solid material produced directly from pressing — a hard, compressed block. Cocoa powder is produced by milling (grinding) the cocoa cake into a fine powder. Cocoa cake is the intermediate product between cocoa liquor and cocoa powder. BV Cocoa Products supplies both cocoa cake and finished cocoa powder.
Which cocoa cake grade should I order for producing cocoa powder?
Select the grade that matches your target cocoa powder fat specification. If you need low-fat cocoa powder (10–12%), order low-fat cocoa cake (10–12%). If you need medium-fat powder (14–16%), order medium-fat cake (14–16%). The fat content is preserved through milling and is not significantly changed by the grinding process.
Is BV Cocoa Products cocoa cake natural or alkalized?
BV Cocoa Products supplies natural (non-alkalized) cocoa cake. The pH is approximately 5.0–6.5. Buyers who require alkalized cake for producing Dutch-process (alkalized) cocoa powder apply their own alkalization treatment to the cake before or during milling.
Does cocoa cake contain theobromine?
Yes. Cocoa cake contains theobromine — a naturally occurring compound in all cocoa-derived materials. This is relevant for animal feed applications. Theobromine levels are confirmed in the Certificate of Analysis per lot. Buyers using cocoa cake in feed should review the COA and consult an animal nutritionist before use.
Can I get a sample of cocoa cake before placing a bulk order?
Yes. Samples are available on request for both fat grades. Contact BV Cocoa Products to arrange sample delivery before committing to a bulk order.
What is the minimum order quantity for cocoa cake?
MOQs depend on fat grade, destination, and shipping configuration. Submit a trade inquiry specifying your required grade, volume, and destination to receive accurate MOQ and pricing information.