This whole cocoa thing confuses me but I found the following in an on-line article about Dutch-Processed Cocoa. I thought it might help.
"Since Dutch process cocoa isn't acidic, it doesn't react with alkaline leaveners like baking soda to produce carbon dioxide. That's why recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH."
However, how you know which makes are "dutch-processed" and which aren't, your guess is as good as mine.
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.