Cocoa - Dutch processed or regular?

CF Tep
  • Posted by: CF Tep
  • June 17, 2020
  • 291 views
  • 4 Comments
Ultimate Chocolate Cake
Recipe question for: Ultimate Chocolate Cake

4 Comments

Stephanie B. June 17, 2020
Hmm...this one is a little tricky because it does have some baking powder, so natural cocoa powder would act with that, and it doesn't have much else in the way of acidic ingredients. But it does seem to lean more on baking powder for rising action. I lean dutch process, but honestly I'm not sure.
 
KLS June 17, 2020
This has nothing to do with sugar. The science behind cocoa really does make a difference. Dutch processed cocoa has a pH of around 7. Regular cocoa has a pH of 5-5.9. That is a big difference when it comes to baking. The difference in the pH is the reason why you usually find dutch processed cocoa in recipes that are less acidic and that usually contain baking powder.
 
sandra June 17, 2020
I've always used valrhona in my baking and it always tastes great ;)
 
Stephanie G. June 17, 2020
The recipe reads "unsweetened cocoa powder" which is not Dutch processed.
 
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