Whats the difference between dutch process cocoa powder and natural cocoa powder and how can you substitute one for the other?Dutch processed cocoa powder (also sometimes called “alkalized,” “European style,” or “Dutched”) is washed with a potassium carbonate solution that neutralizes cocoa’s acidity to a pH of 7. Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker color which most bakers like because it makes the chocolate very dark when you bake it. Show
Dutch processed cocoa powder has a smoother, more mellow flavor that’s often associated with earthy, woodsy notes. There are also heavily Dutched “black” cocoa powders that bring the cocoa powder to an alkaline level of 8. This the kind of bittersweet cocoa you’ll find in Oreo cookies. *This blog post may contain affiliate links to products I love and recommend. This doesn’t cost you anything 🙂 Do You Know What Dutch Processed Cocoa Powder Is?Have you ever tried out a new chocolate cake recipe and thought YES! This tastes amazing! Then a few months later, it falls flat? What went wrong?
In a nutshell, there is natural cocoa powder (like hershey’s) and alkalized (dutched). But what does that even mean? *photo via seriouseats.com Chocolate is naturally acidic, so natural cocoa powder typically has a pH between 5 and 6 which is pretty much in the middle of the scale. Natural cocoa powder has a sharp, citrus flavor. Alkalized, or “European style,” or “Dutched” dutch processed cocoa powder is washed with a potassium carbonate solution that neutralizes cocoa’s acidity to a pH of 7. Although colors may vary, dutch processed cocoa powder is usually darker than natural and has a smoother and more mellow flavor. Dutch Processed Cocoa Powder BrandsThere are also brands of heavily dutched cocoa powder that result in a much darker color (like the guittard cocoa noir we used in our Dark Chocolate Cake Recipe) or Cacao Barry Extra Brut which is what I use in my standard chocolate cake recipe that has been wowing my clients for over a decade! What does this all mean? Can You Substitute Regular Cocoa Powder for Dutch Processed Cocoa PowderBasically, you can’t always switch out your cocoa powders for any recipe. If you’re using dutch processed cocoa powder then baking soda won’t react with it, hence a flat, dense cake. And if you’re using baking powder with natural cocoa powder, you might have the same problem. If you’re tweaking your own recipe, just remember: Baking soda for natural cocoa powder, baking powder for dutch processed cocoa powder If you don’t have dutch processed cocoa powder and the recipe calls for dutch processed cocoa powder and baking powder, substitute the same amount of natural cocoa powder (like Hershey’s) but replace the baking powder with half the amount of baking soda. For instance, if the recipe calls for 1/4 cup dutch processed cocoa powder and 1 tsp baking powder, you can substitute 1/4 cup Hershey’s cocoa powder and 1/8 tsp baking soda. So which one should you use? Basically, look at your recipe. If it says baking soda as the leavener (and you’re in the US), most likely you’ll be using natural cocoa powder which is lighter and has a reddish hue (like hersheys) and if your recipe calls for baking powder, you’re most likely using a recipe that calls for Dutched cocoa powder which will result in a darker, fudgier cake. What if your recipe calls for both? Use the cocoa powder that the recipe recommends to be safe! You can see here the difference in rise when you don’t use the correct leavener. One time my cake turned out really short and I couldn’t figure out why. I quickly figured out my mistake! I had accidentally grabbed the baking soda instead of the baking powder. So for a nice fluffy, balanced and full-flavor chocolate cake, make sure you’re using the right cocoa powder and the right leavenings! And don’t forget to check out our delish recipes for fool-proof chocolate cake! Chocolate Cake Recipe using Cake Flour Can I substitute Dutch cocoa for regular cocoa?In many recipes, cocoa types are interchangeable
The good news is, most recipes from a reliable source will call for “unsweetened cocoa, Dutch-process, or natural.” So whichever cocoa you have, you're good to go: all cocoas are either natural or Dutch-process, so either one will work.
What can I use if I don't have Dutch processed cocoa?Unsweetened Cocoa Powder and Baking Soda
Replace the Dutch-processed cocoa powder called for in your recipe with an equal amount of unsweetened cocoa powder. Then, knock back the acidity by adding 1/8 teaspoon of baking soda for every 3 tablespoons of cocoa powder used.
Is Hershey's cocoa powder Dutch or natural?Natural cocoa powder (ACID) is often used in recipes calling for baking soda (BASE) because the two react with each other to allow your baked good to rise. If you live in the US, the cocoa powder you often see in the baking aisle is natural– like Hershey's (not the Special Dark, the regular) or Ghirardelli.
Is Dutch processed cocoa the same as Hershey's cocoa?Fry's Cocoa is an example of Dutch processed cocoa. In contrast, a non alkalized cocoa, such as Hershey's, is also unsweetened, but because it has not been Dutch processed, it still contains cocoa's natural acids. Non alkalized, or natural cocoa tends to be lighter in color but less mellow in flavor.
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Whats the difference between dutch cocoa and regular cocoa
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