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Substitutes for Dutch Cocoa
Dutch cocoa, or Dutch-processed cocoa, is an unsweetened cocoa powder that has been alkalized to reduce the chocolate's natural acidity. Because of its subtle flavor, Dutch cocoa is commonly used in recipes for chocolate cakes. If you are out of Dutch cocoa, you can substitute other similar ingredients in your recipe. Add this to my Recipe Box.
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Natural Cocoa Powder
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Because Dutch cocoa powder has been specially treated to reduce the chocolate's natural acidity, you must adjust your recipe if you wish to substitute a natural cocoa, powder like Hershey's. Otherwise, your dessert will have a distinctly bitter taste.
The cooks at the Joy of Baking website recommend replacing 3 tbs of Dutch cocoa with 3 tbs of natural cocoa plus 1/8 tsp of baking soda.
Unsweetened Chocolate Square
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You can use unsweetened chocolate squares as substitutions for Dutch cocoa. Just follow guidelines set forth by Julie Garden-Robinson, a Food and Nutrition Specialist. Replace 1/4 cup of Dutch cocoa with 1 oz of unsweetened chocolate. Additionally, you must reduce the fat (butter or oil) in the recipe by 1/2 tbs.
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Carob Powder
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Carob powder can also be used to replace Dutch cocoa. Julie Garden-Robinson suggests that you replace 1/4 cup of Dutch cocoa with 3 tbs of carob powder and 2 tbs of water. You must also reduce the fat (butter or oil) in the recipe by 1/2 tbs.
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