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Volume II
August 31, 2006


Cocoa Differences


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


Hi 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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