Welcome to the Cake Decorators Q&A

I’ve only got Dutch processed cocoa. Ie. alcalized… Anyone tried his recipe using this, if so did you change the leavening/raising agent?

If not, how did it turn out?

Many thanks

Hi Caroline Meeuwissen-Hollings

Here is a really good article about the differences between Dutch processed and natural cocoa powder as used in baking. I hope it helps to answer your query.

Baking 101: Natural vs Dutch-Processed Cocoa Powder