I came across a simple solution to which cocoa and which leavening a few years ago. I wrote it up and taped it inside my cupboard. I keep both types of cocoa on hand. If the recipe calls for:

Dutch cocoa: Substitute 3Tbsp natural cocoa + 1/8tsp baking soda
Natural Cocoa: Substitute 3 T Dutch cocoa +1/8 tsp cream of tartar, lemon juice or vinegar.
My guide goes on to suggest:

Recipes calling for MORE baking SODA than powder, use NATURAL cocoa
Recipes calling for More baking POWDER than soda use DUTCHED (alkali process) cocoa

Now it does not matter what the recipe calls for for leavening, I can use whatever cocoa I prefer or have on hand at the time. I just check my cupboard notes (I have a number of them for a variety of substitutions for quick reference.)

Have had this taped up in my cupboard and used it as a guide for several years. I find that I personally prefer natural cocoa for baking and ditched cocoa for hot chocolate.

Happy (cocoa) baking folks!

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