Natural cocoa powder, which is typically easier to find on store shelves, is pale brown in color and rather acidic in taste. On the other hand, Dutch cocoa powder is a deeper, reddish brown and it ...

If you use natural cocoa in place of Dutch-process without changing the leavening, it could lead to a sharper, less-balanced, and more acidic-flavored baked good. All that said, if you find yourself ...