I've made a lovely dark, moist chocolate cake for more than 20 years. Originally used Hershey's Dark. Then 10 years ago switched to a dutch cocoa sold at a local coffee shop. Great results, so now use only that cocoa powder. I have noticed when making my brownies I have to increase baking time.

Yesterday when making a birthday cake for my neighbour (93!), found I had run out. Now this coffee shop has relocated and have it brought in, so rushed to the grocery store and bought a dutch cocoa. Trouble -- did not rise enough so let it bake another 10 minutes -- still not done enough but didn't want to dry out. The edge pieces were okay, not as quite airy as usual and the centre, while tasty, is fudge. So served only edge pieces (luckily I always make in 11x9 pan.

So researched and today after years of baking learned the difference. Trouble is my recipe calls for 1-1/2 tsp each baking soda and baking powder. Should I just use 3 tsp. baking powder next time, have to use up this cocoa. Thanks.

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