YOU ARE HERE: LAT HomeCollectionsBaked Goods

Test Kitchen tips: Natural versus Dutch-process cocoa powder

December 12, 2012|By Noelle Carter
  • Cocoa powder
Cocoa powder (Richard Hartog / Los Angeles…)



Cocoa powder is often treated with an alkali to make what is known as Dutch-process or alkalized cocoa. The alkali helps neutralize the natural acidity of the powder, giving the cocoa a more mellow and smooth, less bitter flavor.

Because of this, Dutch-process cocoa is often preferred when "dusting" or garnishing a finished cake or desserts; in baking, it's used in recipes that call primarily for baking powder as a leavener. It can also have a richer, deeper color than natural cocoa.

When baking, keep in mind that natural and Dutch-process cocoa powders are not always interchangeable -- blindly substituting one for the other can upset the delicate chemical balance in a recipe, spoiling results and flavor (you don't want your chocolate cake to taste like it was made with soap). Sometimes one cocoa powder can be substituted for the other in recipes. According to "The King Arthur Flour Baker's Companion":

If a recipe calls for natural cocoa and baking soda and you want to use Dutch-process cocoa, substitute an equal amount of Dutch-process cocoa but replace the soda with twice the amount of baking powder. If the recipe calls for Dutch-process cocoa powder and baking powder, substitute the same amount of natural cocoa but replace the baking powder with half the amount of baking soda.



Apples 101... and 52 recipes

25 homemade holiday gift ideas!

Go behind the scenes at the L.A. Times Test Kitchen


Devil's food doughnuts

Total time: About 1 hour

Servings: Makes about 1 1/2 dozen doughnuts

4 ounces bittersweet chocolate

3 tablespoons butter

3 cups (12.75 ounces) flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup unsweetened natural cocoa

2 eggs

2 egg yolks

1/2 cup sugar

1/2 cup sour cream

1 1/2 teaspoons vanilla

1/2 cup strong coffee, cooled

Canola oil for frying










Chocolate glaze

Total time: 15 minutes



1/4 cup (1/2 stick) butter

1/2 cup heavy cream

1/2 cup water

3/4 teaspoon vanilla

2 tablespoons corn syrup

Pinch salt

1. Place the chocolate in a large bowl.





Los Angeles Times Articles