Teresa, coating the inside of the pan with a nut flour or sugar provide a better layer of separation between the pan and cake than cocoa powder since both of those ingredients have some grit to them. However, we've heard from many happy bakers that dusting the pan with cocoa powder is their go-to move for baking chocolate cakes. You're welcome to give it a shot, or if you're feeling nervous about your cake sticking, try using nut flour or sugar. Both blend in nicely with the dark chocolatey exterior. Kye@KAF

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