Dutch-process and natural cocoa in baking

Useful to know

Natural and Dutch-process cocoa differ in processing and acidity. King Arthur discusses how substituting them can affect recipes containing baking soda and baking powder, including changes in colour and flavour. [1]

Read which cocoa the recipe specifies rather than simply selecting the darkest powder. When either type is allowed, the choice is straightforward. Otherwise, look for a tested adaptation. Adding baking soda arbitrarily to “balance” the recipe is unreliable: acidity is only one part of the formula, and the quantity affects the finished result.