Cocoa cake is a partially defatted cocoa mass obtained after pressing roasted cocoa beans. It is the intermediate product used to make cocoa powder, cocoa liquor and other chocolate ingredients.

How is cocoa cake produced?

The process starts with harvested cocoa beans that are fermented, dried, roasted and winnowed to remove shells. The nibs are ground into a liquor, which is then pressed to separate most of the cocoa butter, leaving the solid cake.

What are the key quality parameters for cocoa cake?

Buyers focus on moisture content (typically 2‑5 %), fat (cocoa butter) content (15‑25 %), and visual/olfactory attributes such as uniform brown color and clean cocoa aroma. These factors affect shelf life and suitability for downstream processing.

How is cocoa cake graded?

Grading combines analytical tests for moisture and fat content with sensory checks for color and aroma. Defects such as mould or foreign matter are recorded, and the lot is assigned a grade that reflects its suitability for powder or liquor production.

What packaging formats are used?

The most common formats are 25 kg breathable jute bags for containerized shipments and bulk container liners that fill a 20‑ft container directly for large‑volume trades.

Which certifications are commonly requested?

Buyers often ask for Fairtrade or Rainforest Alliance certification, which verify that the cocoa was produced under sustainable and socially responsible conditions.

What are the main end uses of cocoa cake?

Cocoa cake is ground into cocoa powder, melted to produce cocoa liquor, and incorporated into confectionery formulations such as fillings, coatings and specialty chocolate products.

How is shelf life managed?

Because cocoa cake is low in moisture, it can be stored for up to six months when kept in dry, ventilated warehouses at ambient temperature. Proper bag sealing and protection from direct sunlight are essential to maintain quality.

Cocoa Cake

Prices, specifications and international trade for cocoa cake under HS 180320.

Cocoa Cake Price

$3,187USD/t

Published reference · Jul 1, 2026

Cocoa Cake Historical Unit Values

Cocoa cake is quoted in USD/t at IDN. Historical customs values may differ from the headline reference.

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Cocoa Cake Exports and Imports

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Indonesia led reported cocoa cake exports in 2025, at $219M.

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Cocoa Cake Specifications and Quality

Cocoa cake grading factors include Moisture content, Fat (cocoa butter) content, and Color and aroma.

Grading Factors

Quality assessment for cocoa cake considers Moisture content, Fat (cocoa butter) content, and Color and aroma.

Moisture content
Measured as a percentage of total weight; low moisture prevents mould growth and preserves shelf life.
Fat (cocoa butter) content
Determines the degree of defatting; higher fat content yields a richer cake but may affect downstream processing.
Color and aroma
Visual and olfactory assessment of uniform brown color and characteristic cocoa scent, indicating proper roasting and handling.

Typical Specification Ranges

Cocoa cake specifications record moisture content, fat content. These are typical ranges, not guarantees for an individual lot.

Moisture content	2.00–5.00 %
Fat content	15–25 %

Common Defects

Recorded defects for cocoa cake include Mould and Foreign matter.

Mould
Fungal growth caused by excess moisture during drying or storage, leading to off‑flavours and food‑safety concerns.
Foreign matter
Inclusion of stones, shells or other non‑cocoa material introduced during harvesting or processing.

Certifications

Certifications documented for cocoa cake include Fairtrade and Rainforest Alliance. Their applicability depends on the individual product and shipment.

Fairtrade
Ensures a minimum price and a premium for cocoa farmers.
Rainforest Alliance
Verifies sustainable farming practices and biodiversity protection.

Cocoa Cake Facts and HS Code

Cocoa cake belongs to cocoa within softs and tropicals. Its customs classification covers HS 180320.

Cocoa Cake HS Code

Product type	Intermediate
Form	Dried
Position in the chain	Processed
Category	Cocoa — Softs and tropicals
HS codes	180320
Quoted in	USD/t
Reference location	IDN

Production & Handling

Cocoa cake storage guidance: Stored in breathable jute or polypropylene bags in dry, well‑ventilated warehouses away from direct sunlight.

Production and Storage

Perishability	Low
Shelf life	180 days
Temperature regime	Ambient
Storage conditions	Stored in breathable jute or polypropylene bags in dry, well‑ventilated warehouses away from direct sunlight.
Production methods	Farmed
Production cycle	210 days
Processing steps	Harvesting Fermentation Drying Roasting Winnowing Grinding Pressing

Packaging

Typical cocoa cake packaging includes 25 kg jute bag and Bulk container liner.

25 kg jute bag
Standard export bag that breathes and protects the cake during sea transport.
Bulk container liner
A flexible liner that fills a 20‑ft container directly, used for large‑volume shipments.

Uses & Risks

Cocoa cake is used in Cocoa powder, Cocoa liquor, and Confectionery formulations.

End Uses

Cocoa powder
Ground defatted cake used as a dry ingredient in confectionery and bakery products.
Cocoa liquor
Melted cake that provides the base for chocolate liquor and chocolate manufacturing.
Confectionery formulations
Incorporated into fillings, coatings and specialty chocolate products.

Uses and Related Commodities

Downstream industries	Chocolate manufacturing, Confectionery, Beverage production
Related commodities	Cocoa butter (Upstream) Cocoa liquor (Upstream) Cocoa powder (Downstream)
Standards	codex CXC 72-2013 — Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa codex CXS 141-1983 — Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake

Sourcing risks

Risk	Category	Severity	Mitigation
Swollen shoot virus DiseaseHigh Viral disease that stunts tree growth and cuts production for several years.	Disease	High	Use of disease‑free planting material and removal of infected trees.
Cocoa pod borer PestHigh Insect that damages pods before harvest, reducing bean quality and yield.	Pest	High	Integrated pest management, regular field scouting and timely pod removal.
Deforestation SustainabilityHigh Expansion of cocoa farms into forested areas raises environmental and reputational risks.	Sustainability	High	Sourcing from certified sustainable estates and traceability programs.
Drought ClimateMedium Insufficient rainfall during the growing season reduces bean size and overall yield.	Climate	Medium	Diversified sourcing across regions and investment in irrigation where feasible.
Ochratoxin A Food safetyMedium A mycotoxin that can develop if beans are dried or stored with high moisture.	Food safety	Medium	Strict moisture control during drying and adherence to CXC 72‑2013 code of practice.
Export taxes PolicyMedium Government levies on cocoa exports can affect net returns for producers.	Policy	Medium	Contractual price adjustments and diversification of supply sources.
Ochratoxin A contamination Food safety Cocoa is covered by a Codex code of practice for ochratoxin A contamination.	Food safety		Apply the prevention and reduction practices in CXC 72-2013.
Port congestion LogisticsLow Delays at major West African export ports can extend transit times.	Logistics	Low	Advance booking of slots and use of alternative nearby ports.

Cocoa Cake Questions

What is cocoa cake?: Cocoa cake is a partially defatted cocoa mass obtained after pressing roasted cocoa beans. It is the intermediate product used to make cocoa powder, cocoa liquor and other chocolate ingredients.
How is cocoa cake produced?: The process starts with harvested cocoa beans that are fermented, dried, roasted and winnowed to remove shells. The nibs are ground into a liquor, which is then pressed to separate most of the cocoa butter, leaving the solid cake.
What are the key quality parameters for cocoa cake?: Buyers focus on moisture content (typically 2‑5 %), fat (cocoa butter) content (15‑25 %), and visual/olfactory attributes such as uniform brown color and clean cocoa aroma. These factors affect shelf life and suitability for downstream processing.
How is cocoa cake graded?: Grading combines analytical tests for moisture and fat content with sensory checks for color and aroma. Defects such as mould or foreign matter are recorded, and the lot is assigned a grade that reflects its suitability for powder or liquor production.
What packaging formats are used?: The most common formats are 25 kg breathable jute bags for containerized shipments and bulk container liners that fill a 20‑ft container directly for large‑volume trades.
Which certifications are commonly requested?: Buyers often ask for Fairtrade or Rainforest Alliance certification, which verify that the cocoa was produced under sustainable and socially responsible conditions.
What are the main end uses of cocoa cake?: Cocoa cake is ground into cocoa powder, melted to produce cocoa liquor, and incorporated into confectionery formulations such as fillings, coatings and specialty chocolate products.
How is shelf life managed?: Because cocoa cake is low in moisture, it can be stored for up to six months when kept in dry, ventilated warehouses at ambient temperature. Proper bag sealing and protection from direct sunlight are essential to maintain quality.