Natural vs. alkalized cocoa: How the right choice changes your cake’s flavor, texture, and color

Cocoa isn't just cocoa, and the one you use can completely change the flavor, texture, and appearance of your sponge cake. Let's break down the two main types: natural cocoa and alkalized (Dutch-process) cocoa. 🎯

🔍 Natural cocoa 🌱

▪️ Origin: Minimally processed, retains its natural acidity (pH 5–6).
▪️ Flavor: Bold, tangy, fruity notes.
▪️ Texture & mouthfeel: More astringent and drier, requiring extra liquid or fat in recipes for balance.
▪️ Best with: Baking soda, which reacts with its acidity to create lift.
▪️ Color: Light brown.

🛒 How to spot it at the store: Look for “natural cocoa” or “unsweetened cocoa powder.” Usually lighter in color, without added alkalis.

🔍 Alkalized Cocoa 👩🏻‍🍳

▪️ Origin: Treated with alkaline salts (pH 7–8) to reduce acidity.
▪️ Flavor: Smoother, more mellow with deep chocolate richness.
▪️ Texture & mouthfeel: Creamy, soft, moist crumb.
▪️ Best with: Baking powder or recipes containing acidic ingredients like buttermilk or yogurt.
▪️ Color: Deep brown to nearly black.

🛒 How to spot it at the store:

• Look for terms like “Dutched,” “alkalized,” or “Dutch-process cocoa.”

• Check the ingredients list: it often includes “potassium carbonate,” “sodium carbonate,” or “alkali”, this confirms it’s alkalized.

🎂 What happens to your cake?

Natural Cocoa: Creates a light-colored, fluffy sponge with vibrant, tangy chocolate flavor.
Alkalized Cocoa: Results in darker, richer, moister cakes with smoother flavor.

🌿 Kuisit Tip

Pair natural cocoa with baking soda to take advantage of its natural acidity.
Choose alkalized cocoa when you want a soft, dark, deeply chocolatey cake, but make sure your recipe uses baking powder or includes acids to ensure rise.

🤔 Which one do You choose?

Do you love the bright, fruity punch of natural cocoa or the deep, silky flavor of alkalized cocoa?
📌 Share your favorite in the comments, and save this cocoa guide for your next cake recipe! 🍰✨