Can I use Dutch-process and natural cocoa powder interchangeably in recipes?
Because natural cocoa powder hasn’t had its acidity tempered, it’s generally paired with baking soda (which is alkali) in recipes. Dutch-process cocoa is frequently used in recipes with baking powder, as it doesn’t react to baking soda like natural cocoa does. Many classic American recipes, like Devil’s Food Cake, use natural cocoa powder. (My recipe, which I linked to, can be made with either since many people outside the United States can’t get natural cocoa powder so I used both leavenings.) There is also a reaction between natural cocoa powder and baking soda that occurs in recipes, which creates a reddish crumb, like Devil’s Food Cake. There are exceptions to each, of course. And according to Fine Cooking magazine, “You can substitute natural cocoa powder for Dutch-process in most recipes (though not vice versa). Flavor and texture can be affected, but generally only in recipes calling for 3/4 cup (75 g) or more.” However when a batter-based recipe calls for natural cocoa powder,
