Does the use of cocoa powder require baking soda?

* Cocoa powder is acidic: It has a natural acidity, which can contribute to the browning and flavor of baked goods.

* Baking soda is a leavening agent: It reacts with acid to produce carbon dioxide bubbles, making the baked goods rise.

Here are the scenarios:

* Dutch-processed cocoa powder: This type is treated with an alkali to neutralize its acidity. It doesn't require baking soda because it already has a neutral pH.

* Natural cocoa powder: This type retains its natural acidity. Baking soda is often used to react with the acid and provide leavening.

However, there are exceptions:

* Recipes with little or no other acid ingredients: Even natural cocoa powder might not need baking soda if the recipe already has a significant amount of acid, like buttermilk or lemon juice.

* Recipes focusing on texture: Some recipes, like brownies, intentionally don't use baking soda for a denser texture.

Ultimately, it depends on the recipe and the type of cocoa powder used. Always refer to the specific recipe instructions to determine whether baking soda is needed.