I need help! I have my go to chocolate cake recipe that is dynamite- excellent results with taste, texture, etc. I've only been using Scharfen Berger Natural Cocoa powder (22 - 24% cocoa butter). One of the local stores had a closeout on it and I bought 4 (4.4kg) bags. But, I've just ran out. I just found out that Hershey's bought out Scharfen Berger's recently and there are a lot of complaints about the taste now. So I opted and bought Bensdorp dutched cocoa (5kg bag). I just got done baking a cake and the cake is falling apart! I've never had this happen before - ever! The recipe calls for 3/4 cup cocoa powder + 1 tsp, 1 1/3 cup sour cream, 1 1/3 cup hot coffee and 1 TBS baking soda, plus I add 1/2 tsp molasses (personal preference). Could the problem be with the amount of baking soda? And if so, how would I correct this???

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