Not all cocoa powders are created equal, and using the wrong type can ruin your recipe. Understanding the difference between Dutch-process and natural cocoa is essential for chocolate baking success.
Natural Cocoa Powder
Natural cocoa is acidic with a sharp, fruity chocolate flavor. It reacts with baking soda to create lift in baked goods. Think classic American chocolate cake.
Dutch-Process Cocoa
Treated with an alkalizing agent, Dutch cocoa has a mellower, deeper chocolate flavor and darker color. It’s neutral, so it works with baking powder instead.
Can You Substitute?
In recipes that rely on the cocoa for leavening chemistry, substituting can lead to flat, dense disasters. When in doubt, check if the recipe calls for baking soda (use natural) or baking powder (Dutch works fine).
Our Favorite Uses
- Natural cocoa: Brownies, chocolate chip cookies
- Dutch cocoa: Hot chocolate, Oreo-style cookies, chocolate cakes with baking powder