Color: Dutch-process cocoa is darker and produces baked goods with a deeper brown hue, while natural cocoa tends to give off ...

Every season can be considered "baking season" if that means more chocolate cake. Obviously, the core ingredient of any chocolate-based dessert is a cocoa powder of sorts, and the recommended type of ...

We tested four chocolate cakes with natural and Dutch-process cocoa to see how each type affects flavor, color, texture, and rise—and when swapping actually matters. Natural and Dutch-process cocoa ...

From Pastry Chef Valerie Hill: Dutch-process cocoa dissolves more easily into an egg white batter and has a deeper, reddish-brown color, so the cake will look more chocolaty than it would with natural ...

Duff Goldman suggests enhancing boxed cake mixes with spices such as cinnamon, nutmeg, or chili powder, while Southern Living explains the differences between natural and Dutch-process cocoa in flavor ...