What to do when a recipe calls for dutch process cocoa and you only have regular cocoa?

What to do when a recipe calls for dutch process cocoa and you only have regular cocoa? - From above crop anonymous woman arranging macaroons on top of cake with chocolate drips while working in pastry store

In the recipe here: enter link description here the chef requires a mixture of sour cream and dutch process cocoa because they neutralize each other, creating a leavener. There is no dutch process in Israel though, so i need to use regular cocoa.

What to do?

I am making a devils food cake.



Best Answer

It's all about whether you should be using baking powder or baking soda. Cocoa is acidic, thus you don't need to use baking powder while using it, you can just use baking soda directly and they will react.

On the other hand, dutch-processed cocoa is almost ph-neutral you need to add some acidity for baking soda to react, which is provided through the tartaric acid in the baking powder; thus you should use baking powder instead of baking soda.




Pictures about "What to do when a recipe calls for dutch process cocoa and you only have regular cocoa?"

What to do when a recipe calls for dutch process cocoa and you only have regular cocoa? - Cup of cocoa with whipped cream
What to do when a recipe calls for dutch process cocoa and you only have regular cocoa? - Person Adding a Spoon of Cinnamon in a Bowl
What to do when a recipe calls for dutch process cocoa and you only have regular cocoa? - From above of crop unrecognizable female adding hot ganache made of heavy cream to dark chocolate drops in glass bowl





Dutch Process Cocoa Powder vs. Natural Cocoa Powder- Kitchen Conundrums with Thomas Joseph




Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Gustavo Fring, Marta Wave, Nicole Michalou, SHVETS production