Chocolate is a key ingredient in many recipes, so it’s not one that you can just leave out. Whether you’re making chocolate ...

Baking chocolate is a staple in many recipes, but what if you're halfway through a recipe and realize you've run out? Luckily, cocoa powder can save the day.

Cocoa powder comes in various gorgeous shades of brown, too. Baking recipes often specify Dutch-process (alkalized) and/or natural (nonalkalized) unsweetened cocoa powder.

Baking powder is an all-in-one leavener, ... you can adapt it by using 1/2 teaspoon baking soda and 3/4 cup of buttermilk,” Chattman says. Need to use natural cocoa powder instead of Dutch process?

In fact, if you are sceptical about using espresso powder in your baking, you can use it with coffee in a ratio of 1:1. 3. Malted Milk Powder. Cocoa powder can easily be replaced with malted milk ...

Cocoa powder complicates things. Natural cocoa powder is acidic so it’s used with baking soda, while Dutch process cocoa powder has been alkalized to remove the acid, and therefore goes with ...