The Difference Between Natural Cocoa and Alkalised (Dutch-Processed) Cocoa

When you love chocolate cake as much as we do, the type of cocoa you use matters. The same recipe can taste completely different depending on whether you choose natural cocoa or alkalised (Dutch-processed) cocoa, especially in rich chocolate sponges, brownies and buttercreams.

What Is Natural Cocoa?

Natural cocoa is made by roasting cacao beans, grinding them into a paste, pressing out most of the cocoa butter, then drying and milling the remaining solids into a fine powder—without changing its natural acidity.
It typically has a pH around 5–6, which means it is slightly acidic, with a bright, intense chocolate flavour and a touch of bitterness that works beautifully in deep, fudgy bakes.

You will notice that natural cocoa is lighter brown in colour. Because it is less processed, it generally retains more of cocoa’s naturally occurring antioxidants and flavonoids, which is why it is often preferred in “better-for-you” bakes or drinks where you want the cocoa flavour to really shine.

What Is Alkalised (Dutch-Processed) Cocoa?

Alkalised or Dutch-processed cocoa goes through an extra step called alkalisation, where the cocoa nibs or powder are treated with an alkaline solution such as potassium carbonate.
This process reduces the cocoa’s natural acidity and raises the pH closer to neutral or slightly alkaline, softening the flavour and changing the colour.

Dutch-processed cocoa tastes smoother, less sharp and more mellow, which many people associate with a “luxury” chocolate dessert experience. It is usually darker—often a rich reddish-brown or almost black—and dissolves more easily in liquids, making it ideal for silky hot chocolates, mousses and ultra-smooth chocolate cakes.

Flavour, Colour and Texture in Your Cakes

In the bowl, natural cocoa gives you a brighter, slightly more acidic chocolate note, which can make brownies, cupcakes and sponge cakes taste more intense and “chocolate-forward”.
Alkalised cocoa, on the other hand, creates a rounder, smoother chocolate flavour that feels very indulgent and works wonderfully in layered celebration cakes and creamy fillings.

Visually, natural cocoa will give your bakes a medium chocolate-brown crumb, while Dutch-processed cocoa is what creates those dramatic, dark chocolate layers and almost black cookies. Because Dutch-processed cocoa disperses so easily, it also helps batters and ganaches look extra smooth—perfect when you want clean, elegant slices on a dessert table.

How Each Cocoa Works with Leavening

This is where things get technical—but it is also the key to a great rise. Natural cocoa is acidic, so it reacts with baking soda (which is alkaline) to produce carbon dioxide bubbles, helping cakes, cupcakes and cookies lift in the oven.
Many classic chocolate cake recipes are written with this chemistry in mind: natural cocoa + baking soda is a built-in leavening system.

Alkalised cocoa has had most of its acidity neutralised, so it does not react with baking soda in the same way. Recipes using Dutch-processed cocoa usually rely on baking powder, which already contains both an acid and a base, to create the rise.
If you swap cocoa types without adjusting the leavening, you might end up with cakes that are denser, don’t rise as much, or spread more than expected.

Can You Substitute One for the Other?

For drinks, sauces, frostings and some no-bake desserts, you can usually substitute one cocoa for the other and simply expect differences in flavour and colour: natural cocoa will taste stronger and look lighter, while Dutch-processed will taste smoother and look darker.
In structured bakes—like sponge cakes, cupcakes and some cookies—it is safer to follow the cocoa type specified in the recipe, especially when baking soda is involved.

If you only have one type of cocoa on hand, look for recipes written specifically for that cocoa, or use a trusted conversion from a reliable baking source to adjust the baking soda and baking powder balance. This helps keep your crumb light and your layers even, rather than risking a flat or gummy cake.

Which Cocoa Should You Use?

Choose natural cocoa when you want:

• A bold, intense chocolate flavour with a hint of tang.

• Lighter brown colour and classic “homestyle” chocolate bakes.

• Recipes that use baking soda for lift, like many traditional chocolate cakes and brownies.

Choose alkalised (Dutch-processed) cocoa when you want:

• A smooth, mellow, less bitter chocolate flavour that feels extra indulgent.

• Deep, dark colour in your cake layers, cookies and icing.

• Ultra-smooth batters and drinks that mix easily and pair well with baking powder.

For serious chocolate lovers, keeping both in your pantry opens up a whole world of textures and flavours—from bright, intense cocoa-forward cakes to sleek, dark, luxurious slices that look as good as they taste.