Unsweetened Dutch Process Cocoa Powder

Whenever I am baking with cocoa powder, the biggest question pops up about what type of cocoa powder to use. In this recipe, and in most of my recipes, I use Dutch Process Cocoa. This type of cocoa is less acidic than natural cocoa and has a better overall flavor. Also, since it is less acidic, it interacts less with the leaveners (baking soda and baking powder) in recipes. Some other recipes do need the acidity of natural cocoa powder, so it is helpful to have both on hand. I have not tried this recipe with Natural cocoa powder, but based on science, it should be fine! Please report back to me if you give this a try.