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Substitute Dutch processed for natural cocoa powder???

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I want to make a chocolate cake and the recipe calls for 1/4 cup natural cocoa powder, 1 tsp baking soda and 1 cup sour cream. I only have Dutch processed cocoa powder. Can I simply substitute this, assuming that the sour cream will provide enough acid or do I need to make other adjustments?

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  1. I'd still add a little baking powder or soda to the recipe because I wouldn't want to chance that the sour cream is enough, maybe 1/4 teaspoon..