After cocoa beans has been pressed and the majority of the butter extracted, the remaining by product is known as cocoa cake. The cake normally has a fat content of between 10% – 12% although higher or lower fat contents can be achieved if required. Cocoa cake is used, after further processing, for colouring and flavouring in cocoa based food products.

The most common use is further milling until 99.8% fineness is achieved to make a Natural cocoa powder.