For example, if the recipe calls for 1/4 cup natural cocoa powder, 1 teaspoon baking soda, and 1 teaspoon baking powder, use 1/4 cup Dutch-process cocoa, no baking soda, and 2 teaspoons baking powder.

The cocoa beans used to make Dutch-process cocoa powder are washed in an alkaline solution of potassium carbonate. This neutralizes the cocoa’s natural acidity, making it darker in color and ...

Use regular cocoa to make German Chocolate Cake (this page, at left) because the batter has baking soda in it. Regular cocoa is acidic, so it reacts with baking soda and helps the leavening process.

Dutch-processed cocoa powder To make this type of cocoa powder, the cacao beans are treated with baking soda or a similar chemical. This makes the taste less acidic and more chocolatey.

Learn about the two forms of cocoa powder, when to use Dutch-process cocoa and when to use natural or regular cocoa, and how to substitute one for the other. Cocoa powder, the ground cacao powder that ...

Dutch Process Cocoa Powder . Dutch process cocoa powder is different from its natural counterpart because it’s been alkalized. “Potassium carbonate is added to change the pH,” Wressell said.

Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types ...

Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types on ...

Cocoa powder is an essential baking ingredient. Our brownies, cakes and cookies would be nothing without it. The thing is, though, cocoa powder also can be kind of confusing. There are two types ...