Hello. Very interesting information. I have a favorite chocolate cake recipes that calls for Baking Soda as the leavening. I have always used Hershey's Special Dark Cocoa which is dutched and it always came out perfect. Recently Hershey's changed the recipe of their Special Dark Cocoa (it looks just like their regular Cocoa) so I ordered some Black Cocoa and used that instead. The cake was horrible. It had a strange metallic taste and the texture of the cake was horrible - it completely fell apart, almost like there was no fat or liquid. I could understand the difference if I had never used dark (dutched cocoa) before, but I can't understand why simply changing from the Hershey's Dark to Black Cocoa made that much of a change and this cake is just not anywhere near as intensely chocolate with regular cocoa. Any suggestions?

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