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Baking 101: Natural vs Dutch-Processed Cocoa Powder

October 10, 2013 by Joy the Baker 162 Comments

natural vs dutch-processed

Today we’re talking about chocolate!  I’ve eaten two (ok, four) dark chocolate candies for this special occasion.  Let’s talk about this unsweetened variety of chocolate:  cocoa powder!  We’re talking depth, color, and yessssss chocolate flavor.  Of course, since we’re baking, nothing is simple, and we’re talking about acid reactions again.  It’s important!

The difference between Dutch-processed and natural cocoa powder:

Cocoa powder is just cocoa powder, right? It’s just roasted cacao beans that have been ultra pulverized for cake and cupcake purposes, that’s all.  Not exactly.

There is a fundamental difference between Dutch-processed and natural cocoa powder. The difference is acid.  Yea!  We’re talking about acid reactions again, this time by way of cocoa powder.  Who knew that cocoa powder was acidic?  Well.. now we do!  It’s worth understanding.

Dutch-processed cocoa powder is cocoa powder that has been washed in a potassium solution that neutralizes its acidity. The Dutching process also gives the cocoa powder a darker color. Dutch-processed cocoa powder in baking is usually paired with baking powder because, as mentioned in The Difference Between Baking Soda and Baking Powder, the baking powder takes care of the acid component in leavening our baked goods.

Was that too many words?  Here’s a breakdown:  Dutch-processed cocoa powder, acids stripped, dark color, reach for the baking powder!

Natural cocoa powder is cocoa that has not had its acid stripped. Natural cocoa powder is usually lighter in color, and because it has all of its acids in tact, it is usually paired with baking soda because the metallic taste that is released in the sodium carbonate of baking soda is mellowed by the acid in natural cocoa powder.   Natural cocoa powder is what is typically found in American grocery stores.  We’re talking Hershey’s Cocoa Powder… that’s natural cocoa.

Too many words again.  Here’s a breakdown: natural cocoa powder, acids present, light in color, grab that baking soda!

What if a recipe only calls for ‘cocoa powder’?  This happens all the time, right ? Take a look at the recipe.  Does it call for a majority of baking powder or baking soda.  If the recipe is mostly leavened by baking powder, reach for the Dutch-processed cocoa.  If it’s a baking soda heavy recipe, go for natural cocoa powder!

In my experience, most American recipes that call for ‘cocoa powder’ are generally referring to natural cocoa powder.

Are Dutch-processed and natural cocoa powder interchangeable in a recipe?  Well… not exactly.  As with any baking recipe, it’s best to follow it as written.  When we make substitutions, we start fussing with the taste and texture.  In a pinch, you can substitute natural cocoa powder if you’re out of Dutch-processed cocoa powder.  Although, it’s not a good idea to substitute Dutch-processed cocoa when you’re out of natural cocoa powder.  We’d be missing those precious acids!

midnight black chocolate pudding

But your Dutch-processed Cocoa Powder is like… super dark.  You’re right!  And you’re totally perceptive.  It’s called Black Onyx Cocoa Powder.  It’s ultra-Dutched!  It’s the sort of cocoa powder used to make Oreo cookies.  Yea.  That’s really good news.

I used Black Onyx Cocoa Powder to make this Midnight Black Chocolate Pudding.  Halloween… just sayin’.

chocolate peanut butter chocolate pudding

On the lighter side we have Chocolate and Peanut Butter Pudding.  It’s as good as it looks.  Thank goodness.

chocolate beet cake

 Chocolate Beet Cake with Beet Cream Cheese Frosting is one of my very favorite recipes to make with (natural) cocoa powder.  It’s beet pink!  It’s cake with vegetables that totally doesn’t taste like cake with vegetables.  IN LOVE!

Baking 101: How to Read A Recipe

Baking 101: Why We Use Unsalted Butter

Baking 101: Must We Sift This Flour?  

Baking 101: The Difference Between Baking Soda and Baking Powder

 Thank you so much for being a part of these Baking 101 tips!  Be sure to leave comments below with any thoughts on future topics!
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Comments

  1. Jennifer Back

    December 22, 2017 at 4:59 am

    While I find your Baking 101 tips to be extremely helpful and informative, I find your condescension to be off-putting.

    Reply
    • joythebaker

      December 22, 2017 at 10:50 am

      Are you ok?

      Reply
  2. Kelsey

    May 13, 2017 at 2:39 am

    Hi there! I’m still so confused about when its okay to use dutched cocoa powder in recipes that state “cocoa powder”. I have both dutched and non at home and really love the flavor of dutch cocoa powder, but feel nervous subbing it in when its not specified, even when the recipe only has baking powder (i wouldnt sub it in with baking soda of course). This recipe is an example of one where I cannot tell if it would be okay to use https://www.purewow.com/entry_detail/recipe/1710/Decadent-cookies-from-Seattles-dessert-queen.htm
    Maybe with ur extensive knowledge you would know right off the bat? I hate taking creative liberties and blowing it ?

    Reply
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Trackbacks

  1. Lunch Lady Peanut Butter Bars - FOOD MAGAZINE says:
    May 19, 2022 at 10:44 am

    […] cocoa powder to use: Use natural cocoa powder, for a lighter chocolate flavor and Dutch-process cocoa powder for a darker, richer, slightly more […]

    Reply
  2. Double Chocolate Muffin In A Mug | Easy Mug Recipe - Memoir Mug says:
    January 27, 2022 at 7:12 am

    […] this article to know the difference between natural and Dutch cocoa powder to select […]

    Reply
  3. Dark Chocolate Salted Caramel Cake - Northern Ginger says:
    January 7, 2022 at 6:08 pm

    […] When I make it I like to use Dutch cocoa powder to give it a darker, fudgier flavor. If you like the flavor of Oreos, you’ll love this cake made with Dutch cocoa. If you don’t have it though, don’t worry — it’s just as delicious with natural cocoa powder. Want to learn about the difference between Dutch and natural cocoa powder? Check out Joy the Baker’s blog post here.) […]

    Reply
  4. Death By Chocolate Zucchini Bread - a healthy take! Every Little Crumb says:
    February 14, 2021 at 11:47 pm

    […] in this recipe, so natural cocoa powder works better. If you want to know the details on why, this is a great blog post on natural vs dutch cocoa powder you could check […]

    Reply
  5. Chocolate Peanut Butter Muffins – Grocer Trader says:
    July 27, 2020 at 4:01 am

    […] powder: use natural cocoa powder, not a dutch process cocoa powder. I’ve tested these muffins with dutch process cocoa powder, it […]

    Reply
  6. Extra Rich Milk Chocolate Frosting | tarateaspoon says:
    July 12, 2019 at 8:53 am

    […] Also note that you can use either Dutched or regular unsweetened cocoa. Read about the difference Here. […]

    Reply
  7. Fudgy Crackled Chocolate Cookies | Mother Would Know says:
    October 24, 2017 at 3:56 pm

    […] while those with all or primarily baking soda take natural cocoa powder. At least that’s what Joy the Baker, Serious Eats, Fine Cooking, and Sally’s Baking Addiction say. However, King Arthur […]

    Reply

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