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! 🍰✨