Kate, if you're going to substitute brewed coffee for the liquid in a recipe using baking soda, then the coffee becomes the acid that'll balance the baking soda, and you can use either natural or Dutch-process cocoa. But if you're simply adding 1/2 teaspoon or so of espresso powder in the same situation, I think I'd still use natural cocoa. For recipes using baking powder (or no leavening), don't worry about the cocoa; it won't be affected. PJH

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