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?
Jacqui
Since red velvet calls for baking soda you would use natural (Hershey) cocoa powder. I’ve used dutched cocoa in the recipe once because I was out of natural and the flavor normally identified with red velvet just wasn’t there. It was still good but it wasn’t red velvet good, if that makes sense.
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.