Hi there - thanks for this article! Great info! I'm curious... a devil's food cake recipe I have calls for dutch cocoa, but also includes both baking soda & powders (more soda). AND, it also uses both coffee & sour cream. I'm getting the impression from this article, it might be ok to simply sub the natural cocoa I already have in the pantry 1:1 without any changes. Am I off base? TIA! :)

Here are the amounts called for:
3/4 cup Dutch-process cocoa powder (75g)
1-1/2 teaspoons baking soda
1 teaspoon baking powder

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