Your questions would make great questions for a baking class! Here's the breakdown: Recipe 1 would have three acidic ingredients in it with the addition of the natural cocoa powder, so baking soda is definitely the ingredient to use in this case. There is no need to increase the amount of baking soda you are using, just know that the recipe may have a slightly acidic or metallic taste to it. (It will probably be very minor, but if you want to avoid this you can use our Triple Cocoa Blend or another Dutched cocoa.) Recipe 2 would include two acidic ingredients (coffee and the natural cocoa), so again, baking soda would typically be the leavener to use. If you follow our rules of thumb for cocoa, you could replace the baking powder with half the amount of soda, giving you a grand total of 1 3/4 teaspoons of baking soda. However, since there is both baking soda and baking powder in this recipe, it would probably be fine to make it the way it is even if you switch the cocoas. Feel free to experiment. Happy baking! Kye@KAF

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