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!
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’.
On the lighter side we have Chocolate and Peanut Butter Pudding. It’s as good as it looks. Thank goodness.
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
Jennifer Back
While I find your Baking 101 tips to be extremely helpful and informative, I find your condescension to be off-putting.
joythebaker
Are you ok?
Kelsey
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 ?
Sara
Thanks for sharing this. Call for charity! Some one pls send me dutch processed cocoa powder, gelatine, semi sweet chocolate, & corn cyrup(light) to Ethiopia. I can’t enjoy baking with half the ingredients needed you have no idea how sad it is to have the interest to bake but unable to get the ingredients ?-(
Gayle from Boston
Thank you for this explanation. I am planning to try some new Christmas cooky recipes and one calls for cocoa and the other for Dutch process cocoa. So I guess I’ll just pick one of the recipes.
shemi firos
I have a doubt. is Dutch processed cocoa powder or normal cocoa powder is good for making red velvet cake?
Jerry
I have a recipe that calls for Dutch chocolate, for a chocolate and strawberry wine. I would like to know where I can purchase Dutch chocolate. I live in the Middle TN area.
Jill
Thank you! I knew I’d read this somewhere, but had forgotten. I will remember (hopefully) after reading your descriptions of the various cocoa powders. Am especially happy to read about the black onyx cocoa powder as I have a container in my pantry and wondered where/how I’d use it.
AppetiteDeluxe
Informative thanks!
Joël
I believe there’s a mistake in the article. You should reach for baking powder with natural coca powder, NOT with Dutch-processed cocoa. The acid in the Dutch processed cocoa has already been neutralized by the potassium solution, leaving it neutral. Baking powder is a base and can neutralize acids; the very acids that are still present in the natural cocoa powder having not been neutralized yet by any process. Source: I’m a chemistry teacher.
Tiffani
I wish someone would post the old red velvet recipe with the unprocessed cocoa. I can’t find it anywhere. And if you don’t want to use dye they want to sell you on beets. I’m not a chemist, I just want to try the old recipe. Help, please?
Lee @ Best Recipes Evar
This is so helpful. I can see now where the acid from the natural cocoa comes into play with the baking soda. I kind of understood the differences between the 2 but you explained it quite well and now I feel i understand it a lot more. Thank you.
Laura
This article is so helpful!
Melissa @ Treats With a Twist
I love the way you broke this down! I HATE when I can’t find Dutch-processed and I really need it :( boo
Heather
Thanks for such a great, easy to read article. I made a batch of oreo brownies that called for dutch process cocoa powder and only had natural cocoa powder. You know how that goes right? :) I included a link to this article on my site. Thanks again for sharing!
Heather
Dee @ The Kitchen Snob
Thanks so much for your Baking 101 series. It’s really helpful to someone like me who is wanting to learn more about the scientific component of baking. I hope to see more of the Baking 101 series!
Rahel
I did not even know, that there’s something called dutch-processed cocoa powder. I use only the natural one…. will have to look for that dark one!
Dagmar J.
Thanks for very nice article.
Jessica @FoodLuvBites
This looks amazing. I will def try a rich chocolate recipe especially with cake. And I love what you did with the icing!!!
dutchk9.nl
Hey! Do you use Twitter? I’d like to follow you if that would be ok.
I’m definitely enjoying your blog and look forward to
new posts.
Julia
Soooo …. what if you don’t have access to natural cocoa powder? Here in France, all we have is the dutch processed. As an ex-pat in France, I want to make recipes that call for the natural cocoa powder but am afraid I’ll have crazy/bad results if I just swap dutch process cocoa for the natural. Is there any way of replacing it, or do I need to just beg my American friends to send me gifts of cocoa?
Bere
Thanks so much for the explanation! and i definitely have to try that chocolate beet cake! yeah pink!
M
I’m a baker and never knew that. Thank you!
Amy P
This is excellent info, as I’ve only ever bought natural cocoa powder before and recently picked up a HUGE tub of Dutch processed cocoa at Costco, thinking it was just a tastier, richer version of the natural stuff. Thanks for saving me before I wrecked a whole bunch of recipes! It’s going to take me a long time to get through that Dutch processed cocoa…
ATasteOfMadness
Huh. Very interesting. I’ve never thought of the difference, thanks!
Jeanette
Thanks for explaining everything in its simplest form possible, Joy! At where I live, natural cocoa powder is scarce, though I’ve always been intrigued how red velvet came about, which was from natural cocoa powder and not red food coloring. For future topics, maybe something on compound and couverture chocolate would be interesting! Just my two cents :) Thanks!!
Lisa
Ah, so informative! I didn’t realize there was such a difference between the two. Thanks for bringing us up to speed!
Kristy
Hi Joy! Any ideas on where to get dutch-process cocoa powder?? I always have a hard time getting my hands on it. thanks!
Devvon Hinds
Thanks for enlightening me!
Lisa @ RunWiki
I know that chocolate has some health benefits, they say the darker the better. Do you know if this is the case for powders as well?
Sarah D
Very interesting! I would like to learn more about the roll of eggs or fats (oil/butter). Could you put the essense of your 101 tips on notecard sized documents… they could be downloaded and printed for easy kitchen access.
Ruthie
Neato!
Just thought even though I haven’t read all the comments, and this has probably already been mentioned, I’d like to chime in and say that Dutch cocoa powder loses most of the health benefits through the processing, so some people may want to consider that.
Ela
In making frosting for chocolate cakes, w/c one should we use, Dutch-processed cocoa powder or natural cocoa powder?
Can you discuss how to multiply recipes for cakes? If we want to make 3 cakes with a single recipe, do we just multiply all the ingredients by 3?
Thank you.
Bianca @ Confessions of a Chocoholic
Love this, Joy, so useful. I’ve been baking for a while and this is the best and easiest to understand explanation I’ve encountered!
Sel
Your site is a wealth of info, appreciate your efforts….thank you
Adelle
Is there a difference if I bake in a glass dish or metal?
Becca from Cookie Jar Treats
cocoa powder = <3
I don't really like the taste of Dutch processed cocoa powder, ironically enough because I LOVE dark chocolate. But I love the taste natural cocoa powder gives things :)
Sarah
I am LOVING your Baking 101 posts. Keep ’em coming!
Can we talk about substitutions….
applesauce in place of oil
making your own “buttermilk” with lemon juice and milk
What else??
Jayne
Thanks for this info. It seems like the only ones we get here are Dutch processed one. And my recipes always call for baking soda. Gah!
Cat
This is a great explanation! I’ve actually had to look this up in the past, having the wrong type of cocoa powder. These baking 101 tips are super interesting.
http://oddlylovely.com
Erin B
I have been loving your baking 101 posts! So humorous, like usual, and i love learning more about the science-y aspect that is all important to baking! You rock girl.
Mary
I have always wondered about the instruction “do not over mix” in recipes. I think it should be written in a yield sign. Why is it that we sometimes mix well and sometimes only until just combined? Also, why do we sometimes mix everything at room temperature and other times cut in cold fat? Thanks for all you do!
Aysha
Thanks so much for this post. I have been confused about the two for some time. Some brands don’t say what they are which adds to my confusion. I use Valhrona because it is all they have here in Quebec.
Rosie at Sweetapolita suggests Cacao Barry Extra Brute in her cake recipes. She uses both baking powder and baking soda. In some cakes, she calls just for soda with Dutch processed.
ASuburbanLife
I can’t believe I never knew this. Thank you for enlightening me! Now I want to go make something chocolatey….
kitchen afternoon
This is a nice train f thought, your explanations. Baking;s precision surprises some people!
I spent the week differentiating between bordeaux blends and single varietalwines!
Julz
Far out! I am totally enlightened…. I had no idea about any of that. Thanks Joy!! I am now off to bake :)
Arthur in the Garden!
I love these lessons and reminders. Thanks!
Rachel Taylor
Love these! Maybe a post about adjusting recipes for high or low altitudes? Those always seem to trip me up.
Sherri
How about using butter vs. oil in baked goods? Or even coconut oil. I’m not a fan of canola/vegetable oil because of the GMO factor, plus they have no taste. Would love to either use melted butter, ghee, or coconut oil in recipes that call for veggie oil…any thoughts? Thanks so much, love the blog :)
allie@sweetpotatobites
this is so helpful! I bake with cocoa powder all the time and never knew the difference – thanks for the tips :)
Heidi - Apples Under My Bed
THANK YOU!
Heidi xo
liz
We only have dutch cocoa in Australia. It used to be the lighter kind when I was a kid, but now it is all dark.
What about using pre-packed SR flour for a chocolate cake. Does it make a difference in that?
Faith@The Stirring Place
You have no idea how much I’m loving this whole series. Learning so much. Love love
ItalianGirlCooks
Good info. for everyone. Keep it coming.
marilyn
I love COOKING 101! It’s been 48 years since that home-ec class in junior high school and even though the teacher taught us to make hot cocoa from scratch, she never even mentioned the difference between natural and Dutch processed cocoa. I’ve learned so much in the last 48 years of cooking and it’s wonderful to keeping learning things that will help the food I cook taste fabulous. Thanks so much for the great blog!!!
Jayne
How about a little lesson on salt? The other day, as I was spooning 4tsp of kosher salt into a spice mixture, I wondered about my various salts…I have kosher, fine and course sea salt and pink Himalayan. I don’t have any typical Morton’s iodized salt. What is the difference between these, and what is to be used in baking? I’m guessing this is a HUGE subject..
joythebaker
Totally great question! I’ll have to do some good research and get back to you!
Kimberly H
Great info! You could do the different types of flour (all-purpose, whole wheat, cake flour, bread flour, etc.). Love this series!
joythebaker
Flour coming our way soon!
heather
Choice post, Joy. You definitely worked out some kinks in my brain with that lesson. Sooo, what kind of cocoa powder would you use if their is neither baking powder or soda in a recipe, a la Shutterbean’s Hot Cocoa Popcorn? :) Thanks!
joythebaker
Good question. I’d go with Dutch-processed because I think the flavor is mellow and less fruity. Just subtle differences.
Gwen @SimplyHealthyFamily
Wow! I had no idea!!! Thanks for the heads up and the mouth watering treats.
the flaming potato
Thank you so much for this post, I had no idea about the difference and I will def keep this in mind next time i read a recipe, if it is more baking soda or baking powder it requires. This is first time reading this blog, but will def continue.
http://theflamingpotato.blogspot.co.uk/
Adelle
I love these 101 posts, they are so helpful and wonderful. I love the way you make them easy to understand and nail the points. Thanks Joy! For a thirteen year old baker these are EXACTLY what I need :)
joythebaker
Go, girl!
Jenny
Love this series! This is much better than reading posts on a forum.
Andrea S.
Would love to know if using real vanilla extract or imitation really makes a difference in the taste of baked goods. The real stuff is pretty expensive.
joythebaker
Lets definitely talk about this!
mandy
i’d love a tutorial on the various stages of whipping egg whites. stiff peaks, soft peaks….what??? a guide with photos would be so helpful.
joythebaker
Great suggestion!
cassie
I’m loving this series! It’s super helpful. Can you do one on oils? I never know if I can substitute vegetable oil with canola oil or when I can use healthier oils…Would love to know how to figure that out!
Mallory @ Because I Like Chocolate
I love how you are breaking down the science behind baking in such an accessible way. Kudos!
Rebecca
I looove my Durch Cocoa (can you tell I am half-Dutch? :P) and I use it whenever I can cause I love the richness of the cocoa :D
Didnt know about natural cacao and its acidity, so learned something new today :D Thanks for sharing :)
Gaby
Can you talk about why we mix wet ingredients and dry ingredients separately in certain recipes? I know a lot of people who think that you can just throw everything together all at once and that’s so not true! Loving these posts! I feel so much smarter now when I bake.
Mareen [eeny]
i always wanted to know the difference. i think over here in germany you can mostly get the dutch processed and that’s actually pretty much all i use when baking.
Jillian@TheHumbleGourmet
Thank you so much for this! I have wondered about the difference (I have both at home, and tend to prefer the Dutch-processed because I like the darker color), but now I know when to use what. Excellent!
leana
Thank you for sharing and plus the other tips you have given.
Caroline B.
I thought you had mentioned doing a “Measuring vs. weighing ingredients” topic- that would be awesome. Thanks again for sharing your expertise, Joy!
joythebaker
Definitely must do this!
Garden, Home and Party
This is so much fun. I love the 101 stuff because I’ve never known why recipes call for certain things, especially where baking is concerned. I think I should have studied chemistry to be a better baker.
:D
Karen
Cheryl
I am loving this Baking 101 series! Yeast is something that I get confused about. Active, rapid, and instant. When to dissolve or not to dissolve!! Which one works best for different recipes!
Libby
Okay, so what if we’re not talking about baking. What if we’re talking about, like, chocolate frosting.
I’m looking for a REALLY dark (nearly black) chocolate frosting for a birthday cake (I want to throw chopped up pistachios on top and make a really stark contrast in color).
I didn’t know there was a difference between the two! So when I saw the color of The Dutch, I thought “That’s what I need!!” Am I right???
OR, I’ll also welcome other ideas.
joythebaker
Dutch is the way to go! You might even go for the black onyx!
Rocky Mountain Woman
i love these posts, i always learn something cool…
Anne @ Webicurean
Really enjoying your Baking 101 series–thank you for sharing!
Michelle
Joy…I just came across your blog by accident and I am so happy I did !
Love, Love, Love everything about it…from your recipes, your 101 info (who knew?) and your pictures, so colorful, so interesting and I even love how you” set up” the backgrounds with layers of colorful table linens and things. You have a way with words and I can so relate to what you are saying. You make me laugh, oooh and ahh and of course you make me say…I want to make that :). Please keep doing what you do, I look forward to checking in with you everyday.
PS…I have your book on my wish list at Amazon…Thinking it would make a great Christmas gift to myself :)
joythebaker
Thank you for the kindness!
Ahuva
I have always wanted to know that. Thank you for the information! It’s like Wikipedia, only better.
Vittoria
Why is molasses sometimes sulfered and sometimes not? How does buttermilk or yogurt react differently with leaveners than regular milk?
Kate
Joy!! This Baking 101 series is just SO USEFUL and well written and informative! Thank you, thank you, thank you! Love seeing well researched and informed blog posts alongside wonderful recipes :)
Adrienne K
You are so smart!
Vickie Robertson
Thanks for explaining the difference. I thought they were interchangeable. Love your blog. Especially the desserts !
shelly@ohshellsbells
revelation after revelation. most informative part of my day is reading these posts. baking has always been a mystery to me!
Gracie
That cake looks divine! Thanks for sharing this! I don’t think I’ve ever heard of Dutch cocoa powder. I may just have to bake something to see if I like it! ;)
http://sometimesgracefully.com
Michelle @ A Healthy Mrs
Love these posts! I learn something new every time :)
Javi Trulove @ T3treats
I always learn something different over here.. it’s like being on the culinary school. BTW.. the plates from the last picture… Ohhh my… BEAUTIFULL!!!
Beth Young
You learn something new everyday! Thanks for this, will definitely be keeping an eye out for the different cocoa powders from now on! The Chocolate and beet cake looks delicious btw!
RookieBaker
I loooove this series, they are a must when struggling with sweet-baking (as I am, cooking is god, but desserts not so much…).
Could you write about the oven? I don’t know when to use up or down heat, or both, or air, or the three at a time…
Thanks for your blog!!! (and the cinnamon rolls: wow).
awoz
very interesting…thanks for the info
Marie
This really is interesting! I feel like I’m getting to know stuff I never even knew I needed to know, but totally do!
Brad D
I live in South Eastern Michigan, and just recently the family wanted to try a recipe for Truffles, that required Dutch Processed Cocoa, the problem is that nobody around here has it! It used to be quite easy to get at the super market, but all of a sudden it’s just gone. I think the only brand of it that you could get around here was a Hershey variety, but I don’t think they make it anymore. And no specialty stores have it. Why is it so hard to find?
Marc Renaud
You can find Dutch processed cocoa at Costco
YY
Thank you for the insightful information about cocoa powder.
Freya
Actually I’m pretty sure that in the UK it’s almost always dutch processed, even if there isn’t an alkalizing agent listed in the ingredients (e.g. Cadbury Bournville only lists cocoa powder in the ingredients but it is actually dutch processed) – which is why people in european countries struggle to make a naturally coloured red velvet cake – the pH difference between the mixture made with dutched and natural cocoa powder causes the colouring the in the beetroot to react differently when cooking – you can only maintain the red colour if you use natural cocoa powder, which as far as I can tell is really hard to get hold of in the UK.
martina
Are you sure? In Ireland the only cocoa powder I can put my hands on is natural, not processed….Cadbury seems pretty pale to me as well. Martina
lou
Hi how can you tell cadbury bournville cocoa is Dutch processed? Are you sure? Thanks
Chas
“Cadbury Bournville Cocoa is 100% Dutch processed to deliver a consistent chocolate flavour, perfect for all your baking needs. For best results, always sift with dry ingredients. To retain freshness and flavour always store Cadbury Bournville Cocoa in a dry airtight container”
For ref: http://cadbury.co.nz/product/cadbury-bournville-cocoa/
Chas
Taken from Cadbury’s website: “Cadbury Bournville Cocoa is 100% Dutch processed to deliver a consistent chocolate flavour, perfect for all your baking needs. For best results, always sift with dry ingredients. To retain freshness and flavour always store Cadbury Bournville Cocoa in a dry airtight container”
Manja
Thanks so much for this, Joy! In Europe we hardly ever use baking soda in our recipes and I am pretty sure that’s the reason why we use Dutch-processed cocoa most of the time. I don’t even know where to get natural cocoa powder to be honest. I do have a bunch of recipes that call for natural cocoa powder, though. I have honestly no clue where to get it, but I’ll figure it out ;) Maybe in Germany, because the baking aisles in the Dutch supermarket are pretty pathetic. Seriously, they make me really depressed.
Kezia
That’s really interesting Joy. In the UK I’m not sure we have dutch processed cocoa powder, or at least it’s not common in supermarket, so I just tend to use natural. Now I know why most recipes use baking soda with cocoa powder!
Ashley @ Hudson on the Potomac
I love these posts! I feel mega smart after this post and the baking powder/baking soda post. Thank you for enlightening us!
Naomi Ni Chathain
In Ireland you can get dutch processed cocoa in the supermarket – organic Green & Blacks. It is visibly much darker than Cadbury’s (& much tastier!) and not much more expensive. Keep an eye out for that black tub!