Hi there, Christine! The Dutch-process cocoa is what gives Black Forest Cake it's distinct deep brown color, but if you'd like to experiment with swapping out the cocoas you're more than welcome! Our blog article, The A-B-C's of cocoa, goes over the changes that occur and how to make the substitution. We suggest that if a recipe calls for Dutch-process cocoa and baking powder, and you want to use natural cocoa, substitute an equal amount of natural cocoa but replace the baking powder with half the amount of baking soda, leaving the remaining ingredients the same. Happy experimenting! Morgan@KAF

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