Angie, the one ingredient you didn't give us is the one we need most to determine the baking soda amount. In general, for every cup of flour, 1/4 teaspoon of baking soda is required. The biggest change you've made, though, is to go from a natural, acidic cocoa to one that is Dutch-processed; the recipe still has plenty of acid to help the baking soda react (the sour cream and molasses). Fat content is the same. It is probably worth trying the recipe with a combination of baking soda and powder. If it has 2 1/2 cups of flour in it (I'm guessing, you'll have to make your own conversion), 3/4 teaspoon of baking soda should be enough in concert with 1 teaspoon of baking powder. I hope this helps. Susan

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