Hi -- If I use non-alkalized cocoa instead of Dutch-processed cocoa, how will that affect my cake if the recipe calls for Dutch-processed. I understand that it is processed differently, but will the cake then not be as rich if I use non-alkalized?
Thank you, Rebecca
Below you'll find the information you're seeking on the two types of baking
cocoa. Remember, you'll need to make adjustments to use them interchangeably in recipes.
Hope this helps,
Desi @ DVO
If you substitute nonalkalized with alkalized cocoa, or vice versa, the use of baking soda or baking powder depends on the result being sought. For more information, click here.(http://www.baking911.com/pantry/subs_chocolate.htm)
General substitution for 3 tablespoons (18 grams) Dutch-processed cocoa: 3 tablespoons (18 grams) natural cocoa powder plus pinch (1/8 teaspoon) baking soda
General substitution for 3 tablespoons (18 grams) natural cocoa: 3 tablespoons (18 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or vinegar
Good luck - Desi @ DVO
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